Delhi Butter Masala Recipe

Mutton Kheema

DBMMUKH

A rich and hearty kheema curry made with minced lamb, warming spices, yoghurt, coriander and Delhi Butter Masala.

Watch recipe video

Ingredients

• 150ml water
• 200g lamb, mutton or beef mince
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp salt
• 30g ginger
• 30g garlic
• 20g green chili paste
• 100g yoghurt, whisked
• 3 tbsp fresh coriander, chopped, reserve 1/4 for garnish
• 1 tbsp fresh mint, chopped
• 2 tbsp vegetable oil
• 1 tbsp lemon juice
• 1 tsp black pepper powder
• 1 tsp garam masala powder
• 3 green chilies, slit in half
• 1 packet Delhi Butter Masala
• 1 tbsp butter or ghee

Method

1. Mix mince, turmeric powder, red chili powder, salt, ginger, garlic, green chili paste, yoghurt, coriander and mint leaves.

2. In a pressure cooker, heat vegetable oil over medium-high heat and add the mince.

3. Cook for 7 minutes.

4. Add water and empty the full contents of the sachet into the cooker. Mix well and bring to a simmer.

5. Close the lid of the cooker and cook for 3–4 whistles on low heat.

6. Switch off the heat and depressurise the cooker.

7. Sprinkle garam masala powder, black pepper powder, chopped coriander and butter or ghee.

8. Mix in freshly squeezed lemon juice.

9. Garnish with coriander leaves and serve hot with bread.