Cooking Time: 60 Minutes
Preparation Time: 10 Minutes
Total Serves: 4-5
The Ingredient List
- MAGGI Bhuna Masala - 1 Teaspoon
- Mutton Boneless - 750 Grams
- Meat Tenderizer - 1 Tablespoon
- Yogurt - 1 Cup (Whisked)
- Cream - ½ Cup
- Lemon Juice - 2 Teaspoons
- Ginger-Garlic Paste - 1 Tablespoon
- Salt - 1 Tablespoon
- Ghee - ½ Cup
- Charcoal - 1 Piece (For Smoke)
- Green Cardamom - 2
- Black Peppercorns - ½ Teaspoon
- Cinnamon Stick - 2 Inch
- Bay Leaf - 1
- Green Chillies - 1 Tablespoon
- Onion - 1, Medium Size
- Coriander Powder - 1 Teaspoon
- Red Chilli Powder - 1 Teaspoon
- Milk - ½ Cup
- Dried Red Chilli - 1
- Fresh Coriander - 2 Teaspoons (Chopped)
The Easy Steps
- In a pot, add mutton boneless cubes, add meat tenderizer and mix well.
- Add yogurt, cream, ginger-garlic paste, salt and ¼ cup of ghee marinate for 30 mins.
- Give a charcoal smoke for 4 mins.
- Now place the pot over the stove, mix well and bring it to boil.
- Cover and cook on low flame until mutton is tender (approx 40 mins) and keep mixing in between and set aside.
- In a wok, add ¼ cup of ghee and let it melt.
- Add green cardamom, black peppercorns, cinnamon stick, bay leaf and mix for 2 mins.
- Add green chillies, onion until translucent.
- Add coriander powder, red chilli powder, MAGGI Bhuna Masala and mix well for 2 mins.
- Add cooked mutton with gravy and mix well.
- Add milk and mix well.
- Add crushed dried chilli, fresh coriander and mix well.
- Cover and cook on low flame until ghee separates (approx 5 mins).
- Garnish with fresh coriander and serve.