Name: Laal Mutton Burra recipe by shaifali Saxena at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 3
Ingredients: 1/2 mutton; 1/2 cup cashew and almond paste; 1tsp deggi chilli powder; 1tsp garam masala; 3 bay leaves; 4-5 cloves; 4 green cardamom; 1 cup curd; 2 lemon juice; Salt to taste; 1/2 tsp pepper corns; 1 inch cinnamon stick; 1tsp shahi cumin; 4-5 fenugreek seeds; 1cup fresh cream; 2-3 red chillies dried; 2 tomatoes; 4 onions paste; 3tsp ginger garlic paste; Corriander freshly chopped; 4-5 drops kewra essence; 4 drops rose water; Mustard oil; Pure ghee

ABOUT Laal Mutton Burra RECIPE

A very traditional dish with 2 merination. I made with a twist of mixing laal maas ingredients and barra ingredients. Please try it is very tasty and best than usual mutton recipe

Ingredients Serving: 3

1/2 mutton
1/2 cup cashew and almond paste
1tsp deggi chilli powder
1tsp garam masala
3 bay leaves
4-5 cloves
4 green cardamom
1 cup curd
2 lemon juice
Salt to taste
1/2 tsp pepper corns
1 inch cinnamon stick
1tsp shahi cumin
4-5 fenugreek seeds
1cup fresh cream
2-3 red chillies dried
2 tomatoes
4 onions paste
3tsp ginger garlic paste
Corriander freshly chopped
4-5 drops kewra essence
4 drops rose water
Mustard oil
Pure ghee

Instructions

Wash mutton pieces and put in a bowl
Now add 1tdp curd, salt and garam masala and merinate for 2hrs
Heat pure ghee in a cooker and add cinnamon, cloves, little cumin, cardamom and bay leaves and cook for a minute
Now add merinated mutton in the cooker and saute for 5 mints until a little golden brown
Now cover with a lid and cook until a whistle come.
In another cooker heat mastard oil and add onion paste, ginger garlic paste and tomatoes chopped
Saute the onion masala till oil separates
Add rest of cumin pepper corns, garam masala corriander powder and cashew almond paste
Now add the mutton and saute and add rest of curd
Add salt, deggi chilli ppwder, garam masala and cover with a lid and cook.
At laste mix fresh cream and corriander leaves to it and serve hot

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