Creamy Mutton Boti Fry Recipe by Food Fusion

Recipe in English: Ingredients: -Boneless mutton 750g -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Himalayan pink salt 1 tsp or to taste -Water 4 Cups -Chawal ka atta (Rice flour) 2 tbs -Chaat masala 1 tsp -Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste -Zeera powder (Cumin powder) 1 tsp -Garam masala powder ½ tsp -Baisan (Gram flour) 2 tbs -Lemon juice 3-4 tbs -Cooking oil 3-4 tbs Prepare Creamy Sauce: -Lehsan (Garlic) chopped 2 tsp -Olper’s Cream ¾ Cup (room temperature) -Himalayan pink salt ¼ tsp or to taste -Lal mirch (Red chilli) crushed 1 tsp -Hara dhania (Fresh coriander) chopped 1 tbs -Hara dhania (Fresh coriander) chopped -Lal mirch (Red chilli) crushed Directions: -In a pot,add mutton,ginger garlic paste,pink salt,water,mix well & bring it to boil. -Remove the scum,cover & cook on low flame until mutton is tender (40-50 minutes). -Turn off the flame,take out all the meat & reserve leftover stock for later use. -On boiled meat,add rice flour,chaat masala,red chilli powder,cumin powder,garam masala powder,gram flour,lemon juice,mix & coat well. -In a frying pan,add cooking oil & shallow fry on low flame from all sides until golden & set aside. Prepare Creamy Sauce: -In the same frying pan,add garlic & mix well. -Turn off the flame & add cream. -Turn on the flame & mix well. -Add ¼ cup or as required of reserved stock,pink salt,red chilli crushed,fresh coriander,mix well & cook on low flame for a minute. -Add fried meat & fold gently. -Sprinkle fresh coriander,red chilli crushed & serve with chapati! Recipe in Urdu: Ajza: -Boneless mutton 750g -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Himalayan pink salt 1 tsp or to taste -Water 4 Cups -Chawal ka atta (Rice flour) 2 tbs -Chaat masala 1 tsp -Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste -Zeera powder (Cumin powder) 1 tsp -Garam masala powder ½ tsp -Baisan (Gram flour) 2 tbs -Lemon juice 3-4 tbs -Cooking oil 3-4 tbs Prepare Creamy Sauce: -Lehsan (Garlic) chopped 2 tsp -Olper’s Cream ¾ Cup (room temperature) -Himalayan pink salt ¼ tsp or to taste -Lal mirch (Red chilli) crushed 1 tsp -Hara dhania (Fresh coriander) chopped 1 tbs -Hara dhania (Fresh coriander) chopped -Lal mirch (Red chilli) crushed Directions: -Pot mein mutton,adrak lehsan paste,pink salt aur pani dal ker ache tarhan mix karein aur ubal anay dein. -Scum ko remove ker lein aur halki ancch per gosht gul janay tak paka lein (40-50 minutes). -Chulha bund ker ka gosht ko nikal lein aur leftover stock ko bad mein use kernay kliya reserve ker lein. -Boiled meat mein chawal ka atta,chaat masala,lal mirch powder,zeera powder,garam masala powder, baisan aur lemon juice dal ker ache tarhan mix aur coat ker lein. -Frying pan mein cooking oil dal dein aur halki ancch per tamam sides sa golden ho janay tak shallow fry ker lein & side per rakh dein. Prepare Sauce: -Us he frying pan mein lehsan dal ker ache tarha mix ker lein. -Chulha bund ker dein aur cream dal dein. -Chulha on karein aur ache tarhan mix ker lein. -Reserved stock ka 1/4 cup or as required,pink salt,lal mirch crushed aur hara dhania dal ker ache tarhna mix karein aur halki ancch per ek minute kliya paka lein. -Fried meat dal ker gently fold ker lein. -Hara dhania aur lal mirch crushed dal dein aur chapati ka saath serve karein!