Mutton karahi recipe

 Mutton Karahi Recipe

Mutton Karahi is a popular dish that comes from Pakistan and North India, prepared in a wok-like vessel known as "karahi." The dish is tender mutton, fragrant spices, and rich gravy. It serves the best with naan or rice.

Ingredients:
For the Mutton:

• Mutton (bone-in pieces) – 1 kg preferably shoulder or leg cuts
• Ginger – 1-inch piece (sliced or julienned)
• Garlic – 6-8 cloves (finely chopped or minced)
• Green chilies – 4-5 (slit lengthwise)
• Tomatoes – 3-4 medium (chopped)
• Fresh coriander leaves – a handful (chopped, for garnish)
• Lemon juice – 1 tbsp (optional, for tanginess)
• For the Masala:
• 
  Onion – 1 large (finely sliced)
  
• Yogurt – ½ cup (whisked)
• Ghee or oil – 4 tbsp (for cooking)
• Whole spices:
• Cinnamon stick – 1 small piece
• Green cardamom – 3-4
• Cloves – 3-4
• Black peppercorns – 6-8
• Bay leaves – 2
• Ground spices:
• Turmeric powder – ½ tsp
• Red chilli powder – 1-1½ tsp (to taste)
• Cumin powder – 1 tsp
• Coriander powder – 1½ tsp
• Garam masala – 1 tsp
• Salt – to taste

Preparation Method

1. Prepare the Ingredients:
Mutton: Clean the mutton pieces and keep it aside.
Yogurt: Mix yogurt to smooth paste.
Vegetables: Chop onions, tomatoes, ginger, garlic and slit green chilies
Whole spices: Collect the whole spices cinnamon, cardamom, cloves, black peppercorns and bay leaves.

Step 2: Mutton Sabzi Preparation
Heat some ghee or oil in the karahi or a huge, deep pan over high range.Add whole spices with cinnamon, cardamom, cloves, bay leaves and black peppercorns inside heated oil. Fry for approx. 30 seconds; the spices would release all aromatic flavors.
Add sliced onions and fry till they appear golden brown. Stir well to avoid burning.
Saute ginger and garlic over here for 1-2 minutes until fragrant.

3. Add the Mutton:
Add mutton pieces to the karahi and stir to coat the meat with the onions, ginger, and garlic.

Cook the meat on medium-high heat for about 5-7 minutes, allowing it to brown slightly. It helps to lock in flavors.
4. Add Tomatoes and Ground Spices:
Add chopped tomatoes to the karahi. Stir and cook for 5 minutes until the tomatoes soften.
Now, add the ground spices:
Turmeric powder

Red chili powder
Cumin powder
Coriander powder
Salt
Mix everything well and cook for another 5 minutes. You’ll see the oil start to separate from the masala.
5. Add Yogurt and Simmer:
Add the whisked yogurt to the mixture and mix well.
Cover the karahi, lower the heat, and let the mutton simmer for 40-45 minutes if you are using bone-in mutton. You may add a little water if the gravy becomes too thick, but you want it to be rich and flavorful. To cook the mutton quicker, you can pressure cook the mutton for 20 minutes, then proceed with the following steps.
6. Final Touches:
Once the mutton is tender, taste and adjust the salt and spices.
Add garam masala and green chilies. Mix everything well.

Cook uncovered for a few more minutes to thicken the gravy and allow the flavors to blend.
Garnish with fresh coriander leaves and, if desired, a squeeze of lemon juice for a fresh, tangy flavor.
7. Serving:
Serve the Mutton Karahi hot with naan, roti, or steamed rice.
Tips:
The bones add flavor to the gravy. Therefore, for this recipe, the mutton pieces with bones, like the shoulder or leg piece, are preferred.
For spicy taste, you may increase the number of green chilies or red chili powder in the recipe.
For a smokier taste, you can add few drops of liquid smoke or try the dhungar method, which involves adding a piece of hot charcoal, putting it in a bowl, and drizzling it with ghee for that smoky aroma.
For an added richness, you can add some cream or butter towards the end of cooking.

Your yummy mutton karahi has a flavour that is sure to gain appreciation from your family and guests.