White Mutton Karahi
White Mutton Karahi is not just any ordinary dish – it’s a celebration of Pakistani culture and cuisine. This classic dish has been enjoyed for generations and has become a staple on menus nationwide. The secret to its success lies in the perfect balance of spices and herbs, which create a depth of flavor that is truly unforgettable.
Prepared with succulent mutton pieces, the dish is cooked in a creamy and spicy white gravy enriched with the goodness of cream and yogurt. The combination of tender meat and aromatic spices results in a taste that is both comforting and indulgent.
White Mutton Karahi will surely be a hit, whether at a family gathering or a dinner party. Served to pipe hot with naan bread or steamed rice, this dish is perfect for those who enjoy a rich and flavorful meal.
So if you’re looking for a taste of Pakistani cuisine, White Mutton Karahi is a must–try. With its delicious aroma, complex flavors, and tender meat, it’s no wonder this dish has become a favorite among food lovers worldwide.
Recipe of White Mutton Karahi:
Ingredients for White Karahi
1 kg mutton, cut into small pieces
2 cups yogurt
1 cup cream
One onion, chopped
Two tomatoes, chopped
Four green chilies, chopped
One tablespoon of ginger paste
1 tablespoon garlic paste
One teaspoon of cumin seeds
1 teaspoon coriander seeds
One teaspoon of fennel seeds
1 teaspoon garam masala powder
One teaspoon of red chili powder
1 teaspoon turmeric powder
Salt, to taste
1/2 cup oil
Fresh coriander leaves, chopped (for garnish)
Dry roast the cumin, coriander, and fennel seeds over medium heat until fragrant. Remove from heat and grind into a fine powder using a mortar and pestle.
In a large karahi or wok, heat the oil over medium-high heat. Add the onions and fry until they turn translucent ginger and garlic paste and fry for another minute.
Add the chopped tomatoes, green chilies, and ground spice powder. Fry until the tomatoes are soft and pulpy.Add the mutton pieces and fry until they turn golden brown.
Whisk together the yogurt, cream, garam masala powder, red chili powder, turmeric powder, and salt in a separate bowl.
Pour the yogurt mixture into the karahi and mix well. Lower the heat to low and cover the karahi.Let the mutton cook for about 45-50 minutes or until it’s tender and the gravy has thickened. Stir occasionally to prevent the mutton from sticking to the bottom of the karahi.
Once the mutton is cooked, remove the lid and cook on high heat for a few minutes to reduce the gravy to the desired consistency.
Garnish with fresh coriander leaves and serve hot with naan bread or steamed rice.
Tips for preparing White Mutton Karahi
For best White Karahi , use fresh and high-quality mutton.
You can marinate the mutton in yogurt and spices for a few hours or overnight to enhance the flavor and tenderize the meat.
Adjust the number of green chilies and red chili powder according to your spice preference.
Adding cream to the white mutton karahi gives it a creamy and rich texture, but if you want a lighter version, you can omit the cream or use a low-fat alternative.
You can squeeze lemon juice at the end to add a tangy kick to the dish.
Enjoy the aromatic and delicious White Mutton Karahi with your loved ones!
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