Mutton karahi is a delicious and aromatic Pakistani dish made with tender pieces of mutton by adding various spices,onion, tomatoes, ginger garlic paste, green chilies, and cook in a karahi. It is usually cooked on high heat to infuse the flavors and create a rich flavorful gravy. Here is a perfect and authentic restaurant style Karahi recipe that you can make easily at home.
Mutton karahi
Mutton karahi is one of the most famous and most popular dish in Pakistan from Asian cuisine. It is a typical meal that is regularly eaten in Pakistani homes and restaurants and is made with chicken, beef, or mutton.
Mutton karahi is frequently made for holidays, celebrations, and get-togethers with relatives. Mutton karahi is not only a home cook favorite but also a popular street foods specially in food streets and restaurants. Many Pakistani and North Indian restaurants feature Mutton karahi as a highlight of their menu and traditionaly served with roti (bread or naan), boiled or steam rice.
Karahi can be made with different recipes in different religions of Pakistan, and each religion has its unique flavour and combination of spices and the aroma of the dish is enhanced by the addition of spices and cooking in a karahi pot.
What is meant by karahi?
A karahi is a pot with high side walls and a flat bottom. Stainless steel or cooper are usually used for making karahi. Cooking in a karahi contributes to the dish's improved flavor and uniform heat distribution.
Origin and history of karahi
Best Mutton Karahi Recipe
Very tasty, easy, healthy and best recipe for mutton we have ever had. You can make it easily by follow with simple steps. For more delicious and tasty recipes you can also visit our website, Recipes for food lovers.
- Calories: 518 grams
- Resting time: 30 minutes, cooking time: 40 to 50 minutes
- Cuisine: Indian & Pakistani
- Enough for 4-5 peoples
Ingredients for Making Mutton Karahi
- 1 kg mutton, cut into pieces
- 3 - 4 tablespoon cooking oil
- 2 large size onions, finely sliced
- 2 large tomato, chopped
- 2 tablespoon of ginger-garlic paste
- 1 tablespoon coriander powder
- 1 tablespoon red chili powder
- 1/2 teaspoon of turmeric powder
- 1/2 cup yogurt
- 2 green chilies, chopped
- 1 teaspoon cumin powder
- 1 tablespoon garam masala powder
- Salt to taste
- Fresh coriander leaves (chopped for garnish)
- Ginger (cut into julienne for garnish)
- Green chilies for garnish
Cooking Method
Step: 1 Marination
- First step is marination, take a deep or large bowl and marinate the mutton with yogurt, ginger-garlic paste, coriander powder, red chili powder, turmeric powder, and salt. Mutton should be marinated for at least 30 minutes to allow the flavor to seep into the meat from.
Step: 2 Coking
- Heat a heavy, thick-based pan over medium heat. Add cooking oil and heat up oil for few second now at cumin seeds and let them splutter.
- Add the onion now, and saute them until it turns into light golden brown color.
- Chopped tomatoes should be added into the pan and cook until the tomatoes are soft and the oil begins to start separate.
- Now add marinated mutton into the pan. Combine everything together and cook over high heat for five to seven minutes. Stir the mutton frequently until it turns into brown color.
Step: 3 Cover the lid and cook on low flame
- After adding two or three cups of water and bringing it to a boil, reduce the heat, cover the pot, and simmer the water until mutton is cooked. This may take some time almost 25 to 30 minutes.
- Once the mutton becomes tendered and the oil begins to start separate, add chopped green chilies and garam masala and cook for a further five to seven minutes, until the flavor meld together.
Step: 4 Garnish and serving
- Garnish the Mutton karahi with chopped coriander leaves, Julienne ginger and green chilies. Enjoy your delicious homemade Mutton karahi.
- You can serve Mutton karahi with naan, chapati and steam rice and also serve with mint raita and salad.
Cooking Tips and Tricks
Selection of meat: Selection of meat is very important, for best results select fresh meet and also choose mix of bone in, and boneless pieces for added extra flavors.
Marination: Marinate the meat with yogurt, ginger and garlic paste and some spices for few hours or overnight, if time allows. This process will give extra flavor and tenderness of the meat.
Use karahi or Wok: Cooking in a traditionally karahi or a wok helps in even distribution of heat and enhance the flavor, if you don't have karahi , use a wide mouthed pan.
Fresh and balanced spices: To get the best flavor, use freshly ground spices and adjust the amount to suit your taste this may includes garam masala, cumin powder, coriander powder, and freshly meet ginger and garlic paste to suit your on taste adjust the amount of spices to get the best flavor use freshly crown spices and chili if needed me
Garnishing and serving: Garnish with garden fresh coriander leaves, green chilies and chopped ginger slices, at the end for a burst of freshness and serve it hot immediately for the best taste.