Mutton karahi is a traditional Pakistani dish that has gained popularity worldwide for its rich and aromatic flavors. It is a hearty and savory dish made with succulent mutton meat, cooked with a blend of spices, and served in a karahi, a traditional metal cooking pot. Mutton karahi is a staple in Pakistani cuisine and is often enjoyed with naan bread or rice. This dish perfectly combines tender meat and fragrant spices, creating a mouth-watering experience for anyone who tries it. Whether made with a spicy tomato-based sauce or a rich yogurt-based marinade, it is a beloved dish that will impress any food lover. With various versions of the mutton karahi recipe available, it is easy to find a recipe that suits individual preferences and cooking styles.
The ingredients of mutton karahi can vary based on the specific recipe, but here are some common ingredients used:
- 1 kg bone-in mutton, cut into small pieces
- 4 medium-sized tomatoes, chopped
- 2 tablespoons ginger, finely chopped
- 2 tablespoons garlic, finely chopped
- 4 green chilies, sliced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 1/4 cup cooking oil or ghee
- Fresh coriander leaves, chopped for garnishing
Some recipes of mutton karahi may also include additional spices or ingredients like turmeric, cardamom, yogurt, onions, or lemon juice.
Recipe of Mutton Karahi
- Heat the oil or ghee in a karahi or a heavy-bottomed pan over medium heat.
- Add cumin and coriander seeds and fry for 1-2 minutes until fragrant.
- Add ginger and garlic and sauté for another 1-2 minutes.
- Add the mutton pieces and cook until browned on all sides.
- Add chopped tomatoes and cook until they turn mushy and release their juices.
- Add red chili powder, garam masala, and salt. Mix well and cook for 5-7 minutes.
- Add green chilies and some water (about 1/2 cup) and let the mutton cook on medium-low heat until tender and the gravy thickens to your desired consistency.
- Garnish with fresh coriander leaves and serve hot with naan bread or rice.
Note: Adjust the amount of chili powder and green chilies based on your spice preference. You can also add some lemon juice at the end for a tangy flavor of mutton karahi.
RP i –
This is the yummiest mutton karahi. I highly recommend this mutton karahi in your feasts!