Are you in search of a hearty and flavorful culinary adventure? Try this Mutton Karahi, where fresh meat meets a symphony of spices, creating a dish that’s irresistibly spicy and deeply satisfying.
Ingredients used in mutton karahi recipe
Here’s a list of ingredients used in a Mutton Karahi recipe, along with their quantities:
- Mutton, cut into pieces – 1 kg
- Cooking oil – ½ cup
- Tomatoes, finely chopped – 4 medium-sized
- Ginger-garlic paste – 2 tablespoons
- Green chilies, slit – 4 to 5
- Red chili powder – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Coriander powder – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Garam masala powder – ½ teaspoon
- Salt – to taste
- Fresh coriander leaves, chopped – for garnish
- Ginger, julienned – for garnish
- Lemon juice – 1 tablespoon (optional).
Cooking Tools required for mutton karahi recipe
These tools are required for crafting the perfect Mutton Karahi recipe:
- Large karahi or heavy-bottomed wok – for even cooking.
- Sharp knife – for cutting mutton and chopping ingredients.
- Cutting board – for prepping vegetables and meat.
- Wooden spoon or spatula – for stirring and mixing.
- Measuring spoons – for accurate spice quantities.
- Ladle – for serving the karahi.
How to make mutton karahi recipe: Step by step process;
Unlock the art of crafting the delicious Mutton Karahi with this step-by-step guide:
- Prepare the Mutton: Start by washing the mutton pieces thoroughly under running water. Drain and set aside.
- Heat the Oil: In your karahi or wok, heat the oil over medium flame.
- Brown the Mutton: Add the mutton pieces to the hot oil and fry them until they turn a nice golden brown. This should take about 5-7 minutes.
- Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
- Spice it Up: Now, add the red chili powder, turmeric powder, coriander powder, and cumin seeds. Mix well and cook for a minute.
- Tomato Time: Add the chopped tomatoes and salt. Cook the tomatoes until they soften and the oil starts to separate, which usually takes about 8-10 minutes.
- Simmer the Mutton: Lower the heat, cover the karahi, and let the mutton simmer until it’s tender. This might take about 30-40 minutes, depending on the cut of the meat. You can add a little water if necessary to prevent sticking.
- Garnish and Aroma: Once the mutton is tender and the curry has thickened, add the slit green chilies, garam masala powder, and half of the chopped coriander. Mix well.
- Final Touches: Cook for an additional 5 minutes. Then, if desired, add lemon juice for a tangy kick.
- Garnish: Garnish with julienned ginger and the remaining fresh coriander.
- Serve Hot: Serve your delicious Mutton Karahi hot with naan or rice.
Expert Tip
To enhance the tenderness and flavor of the meat is by introducing a touch of freshly squeezed lemon juice or yogurt. This addition brings a delicious tanginess that complements the richness of the dish, creating a harmonious balance of flavors. Lemon juice or yogurt not only infuses a unique taste but also contributes to tenderizing the mutton, making each bite more succulent and enjoyable.
Serving Tips
You can pair this karahi with the following accompaniments:
- Naan or Roti: Fresh, warm flatbreads like naan or roti are perfect for scooping up the flavorful mutton and sauce.
- Basmati Rice: Fluffy basmati rice makes an excellent base for the rich, spicy mutton karahi, balancing the strong flavors.
- Cucumber Raita: A cool, refreshing cucumber raita can help offset the heat of the karahi and add a creamy texture to the meal.
- Salad: A simple salad of fresh vegetables like tomatoes, cucumbers, and onions, dressed lightly, adds a crisp and healthy side.
- Mint Chutney: A tangy and spicy mint chutney complements the mutton karahi perfectly, enhancing its flavors.
Check more mutton/lamb recipes
Tawa Mutton recipe
Mutton Malai Handi recipe
Mutton Keema recipe
Shaljam Gosht recipe
Bhindi Gosht recipe
Karela Gosht recipe
Storage Instructions
Here is the method to store the Mutton Karahi recipe to use it again for later enjoyment:
To Store:
Let the Mutton Karahi cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
To Reheat:
Gently reheat the Mutton Karahi in a pan over medium heat until thoroughly warm, stirring occasionally. You can also microwave it, covered, stirring at intervals to ensure even heating.
Conclusion
This Mutton Karahi recipe is a delicious journey into the heart of Pakistani cuisine. With its rich flavors, comforting warmth, and versatility in serving options, it’s a dish that’s sure to please your taste buds and leave you wanting more. So, go ahead, whip up this mouthwatering Mutton Karahi, and savor the delicious tradition it brings to your table.
Give this mouthwatering Mutton Karahi recipe a try tonight and share your delicious journey with me.
Frequently asked questions
How long does it take to cook Mutton Karahi?
The total cooking time is typically around 1 hour and 20 minutes, including preparation and simmering time.
Can I make this recipe in a regular skillet?
While a traditional karahi (wok) is recommended for authentic flavor, a regular skillet can be used as an alternative.
Can I freeze leftover Mutton Karahi?
Yes, you can freeze leftovers. Ensure it’s cooled properly and stored in an airtight container.
How many calories in a mutton Karahi?
Mutton Karahi Recipe
Ingredients
- Mutton cut into pieces - 1 kg
- Cooking oil - ½ cup
- Tomatoes finely chopped - 4 medium-sized
- Ginger-garlic paste - 2 tablespoons
- Green chilies slit - 4 to 5
- Red chili powder - 1 teaspoon
- Turmeric powder - ½ teaspoon
- Coriander powder - 1 teaspoon
- Cumin seeds - 1 teaspoon
- Garam masala powder - ½ teaspoon
- Salt - to taste
- Fresh coriander leaves chopped - for garnish
- Ginger julienned - for garnish
- Lemon juice - 1 tablespoon optional
Instructions
- Prepare the Mutton: Start by washing the mutton pieces thoroughly under running water. Drain and set aside.
- Heat the Oil: In your karahi or wok, heat the oil over medium flame.
- Brown the Mutton: Add the mutton pieces to the hot oil and fry them until they turn a nice golden brown. This should take about 5-7 minutes.
- Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
- Spice it Up: Now, add the red chili powder, turmeric powder, coriander powder, and cumin seeds. Mix well and cook for a minute.
- Tomato Time: Add the chopped tomatoes and salt. Cook the tomatoes until they soften and the oil starts to separate, which usually takes about 8-10 minutes.
- Simmer the Mutton: Lower the heat, cover the karahi, and let the mutton simmer until it's tender. This might take about 30-40 minutes, depending on the cut of the meat. You can add a little water if necessary to prevent sticking.
- Garnish and Aroma: Once the mutton is tender and the curry has thickened, add the slit green chilies, garam masala powder, and half of the chopped coriander. Mix well.
- Final Touches: Cook for an additional 5 minutes. Then, if desired, add lemon juice for a tangy kick.
- Garnish: Garnish with julienned ginger and the remaining fresh coriander.
- Serve Hot: Serve your delicious Mutton Karahi hot with naan or rice.
Notes
Aleezay Khan
I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.