Pakistani Mutton Karahi Recipe

How to make Pakistani Mutton Karahi Recipe: A Flavorful Delight

Pakistani Spicy Mutton Karahi

Mutton Karahi is a beloved dish in Pakistani cuisine, known for its rich flavors and aromatic spices. This recipe is a must-try for anyone who enjoys the authentic taste of traditional Pakistani food. Whether you're a seasoned cook or a beginner, this guide will help you prepare a delicious Mutton Karahi that is sure to impress.

Ingredients:

• 1 kg mutton (preferably bone-in, cut into medium-sized pieces)
• 4 large tomatoes (chopped)
• 2 medium onions (sliced)
• 6-8 cloves garlic (finely chopped)
• 1-inch piece ginger (julienned)
• 4-5 green chilies (slit lengthwise)
• 1 cup yogurt
• 1/2 cup cooking oil or ghee
• 1 tablespoon coriander seeds (crushed)
• 1 tablespoon cumin seeds (crushed)
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste
• Fresh coriander leaves (for garnish)
• Ginger slices (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Preparing the Mutton:

• Start by washing the mutton pieces thoroughly. Pat them dry using a kitchen towel.
• In a large bowl, mix yogurt, red chili powder, turmeric powder, and salt. Add the mutton pieces to this mixture and marinate for at least 1 hour, preferably overnight, for the best results.

2. Cooking the Mutton:

• Heat the cooking oil or ghee in a large karahi (wok) over medium heat. Add the sliced onions and sauté until they turn golden brown.
• Add the finely chopped garlic and sauté for another 2 minutes until fragrant.
• Now, add the marinated mutton to the karahi and cook on high heat for about 10-15 minutes until the meat changes color and the yogurt dries up.
• Reduce the heat to medium, cover the karahi, and let the mutton cook in its own juices for 30-40 minutes or until tender. Stir occasionally to prevent sticking.

3. Preparing the Tomato Base:

• In a separate pan, add the chopped tomatoes and cook them until they soften and release their juices. You can blend them if you prefer a smoother texture.
• Add the cooked tomatoes to the mutton in the karahi and mix well.

4. Adding Spices:

• Add the crushed coriander seeds, cumin seeds, and slit green chilies to the mutton. Stir well to combine the flavors.
• Cook the mixture on high heat for another 5-10 minutes until the oil separates from the gravy.
• Sprinkle garam masala powder over the mutton and mix well.

5. Final Touches:

• Garnish the Mutton Karahi with fresh coriander leaves, ginger slices, and additional green chilies if desired.
• Serve hot with naan, roti, or steamed rice. Lemon wedges on the side add a tangy flavor that complements the dish perfectly.