Mutton Makhni Handi

1. Ingredients For Mutton Makhni Handi:

• Tamatar (Tomatoes) cubes 4 medium
• Cooking oil 3 tbs
• Nurpur Butter 2-3 tbs
• Mutton boneless cubes ½ kg
• Hari mirch (Green chili) chopped 1 & ½ tbs
• Leshan (Garlic) crushed 1 tbs
• Adrak (Ginger) crushed 1 tbs
• Namak (Salt) 1 tsp or to taste
• Water 2 Cups or as required
• Lal mirch (Red chili) crushed 1 tsp
• Zeera (Cumin seeds) roasted & crushed 2 tsp
• Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
• Kali mirch powder (Black pepper powder) ½ tsp
• Garam masala powder ½ tsp
• Dahi (Yogurt) whisked ½ Cup
• Cream ¼ Cup
• Hara dhania (Fresh coriander) chopped 1-2 tbs
• Nurpur Butter 2-3 tbs
• Hari mirch (Green chilies) sliced 2
• Adrak (Ginger) julienne
• Hara Dhania (Fresh coriander) chopped
• Nurpur Butter 1 tbs

Bearings:
In a chopper, add tomatoes and hack to make a puree and put it away.

1. In a wok, add cooking oil, and butter and let it liquefy.
2. Add lamb and blend well until it changes tone.
3. Add green chili, garlic, ginger, and salt mix well, and cook on medium fire for 10-12 minutes or until evaporates.
4. You Add water, mix well and carry it to bubble.
5. Enter pureed tomatoes and blend well, cover, and cook on low fire until the meat is delicate (approx. 35-40 minutes).
6. Add red stew crushed, cumin seeds, coriander seeds, black pepper powder,garam masala powder, and yogurt, mix well and cook on medium fire until oil isolates (4-5 minutes).
7. On low flame, add cream, mix well and cook briefly.
8. Add new coriander, mix well and put away.
9. Heat dirt pot, add spread, and let it dissolve.
10. Or Add green chilies, mix well and cook briefly.
11. Added arranged makhni handi and embellish with ginger, fresh coriander, and butter, and present with naan.