Spicy Mutton Boti Masala

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There’s something about a well-marinated chunk of mutton sizzling in a pot that instantly takes me back to festive evenings at home.

I still remember the aroma of spices melting into the meat while the family chatted in the living room, simple, warm, and memorable.

This Spicy Mutton Boti Masala is my modern take on that childhood favorite: bold, rich, and ready for any gathering.

Whether it’s a weekend feast or a midweek dinner that needs a little lift, this dish has you covered.

Why You’ll Love This Recipe

• Bold & Flavorful: The perfect blend of yogurt, cumin, pepper, chilli flakes, and ginger-garlic paste ensures each bite brings depth and heat.
• Tender & Juicy: Marinating the mutton for at least an hour makes the meat silky, allowing the flavours to soak in fully.
• Effortless One-Pot Prep: With a quick saute and pressure-cook method, you’ll have tender mutton without hours of slow cooking.
• Versatile for Any Occasion: Serve it as a main dish for dinners, toss it into wraps, or make it the star of your party spread.

What Is Spicy Mutton Boti Masala?

Spicy Mutton Boti Masala is a dry-style meat dish made with bite-sized pieces (boti) of mutton tossed in a rich, spiced yogurt marinade and then cooked until the masala clings to the meat.

Originating from the Indian subcontinent, this dish blends bold spices, heat, and a smoky finish for a flavour-packed experience.

The “boti” refers to boneless cuts that cook quickly, making this a suitable choice for both festive meals and everyday cooking.

Ingredients You’ll Need

Mutton (500 g): Use tender, boneless mutton pieces for quick, even cooking and a rich texture.

Yogurt (4–5 tbsp): Acts as a tenderizer and creamy base for the marinade, helping the spices bind to the meat.

Cumin powder (1 tbsp): Adds warm, earthy flavour that supports the heat from chilli and pepper.

Black pepper powder (½ tbsp): Brings a sharp bite that enhances the overall spice profile without overpowering it.

Coriander powder (1 tbsp): Adds a mellow, herbal note to balance the richer spices.

Red chilli powder (1 tbsp): For bright heat and colour—choose Kashmiri or other milder types if you prefer less fire.

Chilli flakes (1 tbsp): Adds texture and a second layer of chilli effect, giving that “bite” as you chew.

Ginger-garlic-green chili paste (1 tbsp): The aromatic base of the masala—spicy, fragrant, and essential for the depth of flavour.

Turmeric powder (½ tbsp): A small amount gives vibrant colour and subtle warmth without altering the taste.

Salt (to taste): Enhances all the spices and meat; don’t skip adjusting at the end.

Onion (1 medium): Sliced and sautéed to golden brown, it forms the flavour base for the meat.

How to Make Spicy Mutton Boti Masala

Here’s how this dish comes together, simple steps lead to richly flavored meat that’s tender, spicy, and wonderfully satisfying.

1. Mix the marinade: In a bowl, combine yogurt, cumin, black pepper, coriander, red chilli powder, chilli flakes, ginger-garlic-green chili paste, turmeric and salt. Add the mutton, toss well and rest for at least one hour so the meat soaks up the spices.

2. Saute the onions: In a pressure cooker, heat oil and saute the sliced onion until golden brown. That golden-onion base builds the depth of flavour beneath the meat.

3. Cook the mutton: Add the marinated mutton to the onions and cook on medium flame for 15–20 minutes. Then seal and pressure-cook for 5–6 whistles or until the meat is tender.

4. Finish in butter & smoke: Once cooked, heat butter in another pan, add the pressure-cooked mutton and cook for 4–5 minutes until the masala clings and the meat is slightly dry. Optionally add a piece of hot charcoal covered with foil to give a smoky finish.

5. Serve hot: Transfer to a serving dish, garnish with fresh coriander or lemon wedges, and dig in with warm bread or rice.

Tips and Variations

Want to make it your own? These tips and twists will help.

• Use bone-in pieces instead of boneless for richer, deeper flavour and a bit of extra indulgence, just increase cooking time slightly.
• Marinate overnight if you have time; the meat becomes even juicier and the masala penetrates fully, making every bite intense.
• For a smoky hint, heat a small piece of charcoal, place it on foil inside the sealed cooker for a minute, then discard before serving.
• Cool it down by omitting chilli flakes or replacing red chilli powder with paprika if you prefer mild flavour instead of heat.
• Swap butter for ghee at the finishing stage for a traditional aroma and extra richness.
• Add vegetables like bell-peppers or mushrooms towards the end for a semi-dry “one-pan” meal with hidden texture and added colour.
• Turn it into wraps: Use warm rotis or naan, add some mint chutney, the boti masala and fresh onions for a quick street-style roll.

Serving Suggestions

This Spicy Mutton Boti Masala shines when paired thoughtfully. Here are some delicious sides to bring out its best:

• Jeera Rice or Plain Basmati Rice: The light cumin-flavored rice balances the spicy chicken and makes every bite smooth and comforting.
• Butter Naan or Roti: Soft, warm bread helps scoop the masala and gives a satisfying bite, perfect for any meal.
• Cooling Cucumber Raita or Onion-Tomato Salad: These fresh, cooling sides tame the heat and add texture contrast.
• Simple Dal or Lentil Soup: A mild lentil dish provides creamy texture and picks up the spice from the mutton, creating a balanced plate.
• Lemon Wedges & Fresh Coriander: Let your guests adjust brightness and herb-freshness to their tastes, small touches that make a big difference.

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