Makhani Gosht

It's one of those dishes you want to make for some festive occasion. The name literally means 'Butter Mutton'! It's a traditional meat recipe of Pakistan and in India it's known as Karahi Gosht. It's easy to make. The spices gel well with the cream to give you a unique taste which lingers on for long!

Here, I have cooked in the pressure cooker, but you can do otherwise too. Also, I have whipped the cream so that it doesn't curdle when added.

Preparation time - 10 minutes

Cooking time - 50 minutes

Ingredients :

Mutton - 1/2 kg  [shoulder piece]

Ginger-garlic paste - 1 tbsp

Salt - 1/2 tsp or as required

Water - 1 cup


Oil - 4 tbsp

Butter - 1 tbsp

Onion paste - 1 cup

Ginger-garlic paste - 1 tbsp

Tomato puree - 1/2 cup

Cinnamon powder - 1/4 tsp

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Salt - 1 tsp

White pepper powder - 1/2 tsp

Water - if  required

Method :

1. In a pressure cooker, add mutton along with salt, ginger-garlic paste and water. Close the lid and cook on high heat for 4 whistles and simmer and cook for 20 minutes. Keep aside.

2. In a deep bottom pan, heat oil and butter. Add the onion paste and stir fry for 2 seconds and close the lid and cook for 2-3 minutes. Keep stirring till the colour changes.

3. Add the ginger-garlic paste and stir fry for 3-4 minutes. Now add the cooked mutton without the soup. Keep the soup aside. Stir fry the  meat on medium heat for 3 minutes or till it turns light brown.

4. Add the tomato puree along with the spices i.e red chilli, turmeric, white pepper and cinnamon powders and stir so that they mix well. Now, add the soup and mix well. Close and cook for a couple of minutes.

5. Finally, add the whipped cream and do not cook for long. Take of from heat.

6. Put it in a serving bowl and garnish with ginger julienne fried, slit green chilli and drip a little cream.

Tip :

Before you add the cream, whip it with a little milk so that it doesn't curdle when added.