Mutton Turki Boti

By Food Fusion · 60 min

Ingredients

Instructions

1. Put the mutton and water in a wok and bring to a boil, skimming off the scum.
2. Add the ginger garlic paste, pink salt and 1 tsp cooking oil, and mix well.
3. Cover and cook on low heat until tender, 40-45 minutes.
4. Uncover, lift out the mutton pieces and set the stock aside for later.
5. Rest the mutton for 10 minutes, then shred it.
6. Heat the 3-4 tbs oil or butter in a wok.
7. Add the maida and cook on medium heat for 30 seconds, stirring well.
8. Gradually add about ¾ cup of the reserved stock, mix well and cook on medium heat for 1-2 minutes.
9. Add tomato paste, black pepper, paprika, cumin, red chilli powder and the ¼ tsp pink salt. Mix well and cook on medium heat for 2 minutes, stirring constantly.
10. Add the shredded mutton, then gradually add the remaining stock. Mix well and cook on low heat for 2-3 minutes, stirring occasionally.
11. Turn off the heat, stir in the cream, then turn the heat back on and cook on low for 1 minute.
12. Add the cheddar and mozzarella, cover and cook on low for 2-3 minutes.
13. Uncover, stir in the chopped coriander and serve.

Summarized from Food Fusion's video. Watch it for the details.

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GarlicCheeseCreamTomato pasteMozzarella cheeseMutton