Say hello to the most tender and juicy Lehsuni Malai Mutton Boti! This Mutton Boti smothered in a wet rub of cream, warm spices, and fresh herbs is simply the best.
Mutton is a better option than other varieties of red meat for your dinner table because of its low amount of cholesterol and saturated fatty acids. The important amino acids lysine, threonine, and tryptophan are also abundant in it. It is one of the healthiest types of red meat as it has low levels of saturated fat and cholesterol and contains high levels of iron, as compared to other red and white meat.
Who does not love tikkas and botis and that too fried or grilled! There is something irresistibly fun and exciting about devouring this meat recipe.
It looks so appealing and inviting. Right!!
This Lehsuni malai mutton boti recipe calls for a combination of flavourful ingredients, spices and white lehsuni sauce.
Now, that we know the role of each ingredient in this lehsuni mutton malai boti; lets head to the kitchen and start cooking!
Ingredients for Lehsuni Mutton Malai Boti
Steps for Lehsuni Mutton Malai Boti
Lehsuni Mutton Malai Boti
Ingredients
1 tablespoon of Oil
500 grams of Mutton
1 tablespoon of Ginger-Garlic paste
Half teaspoon of Salt
Half a cup of Water
2 teaspoon Kashmiri Red Chilli Powder
1/4th teaspoon Turmeric Powder
Half teaspoon Chat Masala
Half a teaspoon of Cumin Powder
1 teaspoon of Coriander Powder
1/4th Garam Masala Powder
2 tablespoons of Gram Flour
1 tablespoon of Rice Flour
Fresh Coriander
1 teaspoon of Butter
1 teaspoon of Garlic
1/3rd cup of Fresh Cream
2 tablespoons of Milk
Less than one pinch of Salt
1/4th teaspoon crushed Black Pepper
1 tablespoon Lemon Juice
Oil
Steps
The first step is to cook the mutton:
Heat 1 tablespoon oil in a pressure cooker, add 500 grams of mutton,1 tablespoon ginger-garlic paste, half teaspoon salt and fry it on high flame for 4-5 minutes till the mutton is fried in its own juices and turns dry.
After frying the Mutton on high flame for 4-5 minutes add half cup of water and then cover the lid of the pressure cooker and cook it on high flame till one whistle and then on low flame till the mutton is 80% cooked.
The second step is to prepare the dry spice masala.
In a bowl take 2 teaspoon Kashmiri red chilli powder, 1/4th tsp turmeric powder, half teaspoon chat masala, half teaspoon cumin powder, 1 teaspoon coriander powder, 1/4th garam masala powder, 2 tablespoon Gram flour, 1 tablespoon rice flour, some fresh chopped coriander mix it with us phone and keep aside for further use.
The third step is to prepare lehsuni malai sauce.
Heat 1 tbsp butter in a Kadai, then add 1 tsp chopped garlic, sauté it on low flame till light golden.
When the garlic changes its colour, add 1/3rd cup of fresh cream or Malai, 2 tbsp milk, less than one pinch salt, mix it with the spoon, cook it on low flame for half a minute.
Then add 1/4th tsp black pepper, mix it well and then off the flame and keep it aside for further use.
Now check the mutton if there is too much water left in the mutton, dry it on high flame to reduce it.
Just a little water should be left in the mutton, after that remove this cooked mutton in a bowl and let it cool.
When the mutton is cooled down, add the dry masala that you have prepared to the mutton, add 1 tablespoon of lemon juice, mix it well and coat the Mutton properly with the dry masala.
Check the salt at this point, then cover it and keep it for 10 minutes.
In a Kadhai heat oil to deep fry these mutton boti.
Once the oil is heated fry this coated masala mutton botis till crispy.
Now remove this fried mutton boti into a serving dish, then pour the prepared lehsuni malai sauce on the Mutton botis.
Your mouth watering, crispy and tempting Lehsuni Mutton Malai Boti is ready to serve.
Serve it over with some fresh lettuce, slices of onion and sprinkle some fresh coriander on it.
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Have it with chutney and I promise that you will love this dish forever.
Garlic -makes the mutton succulent and tenderizes it.
Lemon juice – helps to tenderize the meat and adds a fresh pop to the dish.
Cream – helps to balance out the heat from the spices while adding a delicious burst of flavor in every bite.
Tips * Do not cook the mutton so much as the flesh may leave the bones and your mutton boti will not remain intact and crispy. *You can also add some grated cheese to the lehsuni malai sauce to give it a cheesy taste.
