Lahori Mutton Karahi Recipe

Mutton karhai (mutton kadhai) is a very appetizing and aromatic dish that’s loved by many. Worry not, there is an easy stepwise recipe to make it:

                              

Ingredients

• - Meat - 500g mutton, chopped into pieces
  - Onions - 2 large onion-sized slices
  - Tomatoes - 3 medium-sized, diced
  - Green chilies - 3-4, cut horizontally
  - Ginger garlic paste - 2tbs
  - Curd - ½ cup, churned well
  - Ghee - 4tbsp
  - Coriander powder - 1tbsp
  - Cumin Powder - 1tsp
  - Chilli powder - 1tsp (adjust on personal requirement)
  - Turmeric powder - ½ tsp
  - Garam masala - 1 tsp
  - In a traditional fortified form dryer fenugreek leaves - 1 tsp
  - Some chopped coriander leaves for garnishing – Handaful
  - Salt - as per taste
  - Water – as required
  
  Guidelines
  Sauté Oil: Pour vegetative oil into the basin of a ‘karhai’ (a wok) or deep bottomed vessel and allow it to heat over medium flame.
  
  Fry Onions: Toss in the diced onion and ensure their thorough browning by frying them.
  
  Ginger-Garlic Paste: Incorporate the ginger and garlic pastes into the hot oil and cook for a minute or so.
  
  Cook tomatoes: When the tomatoes are introduced into the mixture, stir-cook them until soft, and the oil begins to ooze out of the concoction.
  
  Add Spices: Add coriander powder, cumin powder, red chili powder, turmeric powder, and salt and mix well. Last for a few minutes without burning, their purpose has been achieved, and the mixture has started to look thick.
  
  Add mutton: Next add the mutton meat into the vessel and mix the meat with the spice mixture and prepare on very high heat for five minutes with regular stirring.
  
  Add yogurt: Turn the heat back to medium and add the yogurt. Allow it to cook for 5-7 minutes until the meat is completely covered with yogurt and the dish begins to bubble.
  
  Add Water-Pour an adequate amount of water that can submerge the above meat. Bring to the boil and than reduce the heat to its lowest setting. Cook numb for 1 - 1.5 hrs covered or until the meat is soft. Stir from time to time and add more water if needed.
  
  Add Garam Masala And Kasuri: Now that mutton is done and the gravy has dried, add garam masala and kasuri to the pot. Last for another بزرگسال..

                             

Suggestions

Meat Soaking: If you would like to enhance the taste, you can soak mutton in yogurt and a mixture of ginger-garlic paste, and spices for a few hours before starting the cooking process.

A Word on Cooking Time: With this appliance, the preparation time will reduce. Pressure cook the mutton for approximately twenty to twenty-five minutes.

Mutton karahi is ready, please serve and eat, as I know it is delicious!