Creamy Mutton Boti Fry Recipe by Food Fusion

Celebrate with the creamiest, most flavorful Creamy Mutton Boti Fry! This simple recipe makes it easy to create a showstopping dish for your Eid feast, paired with the goodness of Olper's Dairy Cream. #OlpersDairyCream #GoodnessBarhao #happycookingtoyou #foodfusion #digitalammi #pakistanicooking

Written Recipe: https://bit.ly/4c0JOa9

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Serves 4-5
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!