Prepare to embark on a mouthwatering journey through the vibrant streets of Pakistan with this irresistible Mutton Karahi recipe! Imagine tender, succulent pieces of mutton simmered in a rich, spicy gravy that will transport you straight to the bustling food markets of Lahore. This isn't just a meal; it's a culinary experience that promises to tantalize your senses and leave you craving more with every single bite.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Pakistani
Serves: 4 servings
Ingredients
- 500g mutton, cut into pieces
- 2 tomatoes, chopped
- 1 onion, sliced
- 2 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander for garnish
- 2 tablespoons oil
Instructions
- Begin by preparing all your ingredients. Cut the mutton into bite-sized pieces, chop the tomatoes, slice the onion, and chop the green chilies. Set aside.
- In a large karahi (wok) or deep frying pan, heat 2 tablespoons of oil over medium heat. Once the oil is hot, add the sliced onions and sauté until they turn golden brown.
- Add the ginger-garlic paste to the onions and sauté for another 1-2 minutes until the raw smell disappears.
- Next, add the mutton pieces to the karahi. Stir well to coat the meat with the onion and ginger-garlic mixture. Cook for about 5-7 minutes, stirring occasionally, until the mutton is browned on all sides.
- Sprinkle in the red chili powder and salt to taste. Mix thoroughly to ensure the mutton is well coated with the spices.
- Add the chopped tomatoes and green chilies to the karahi. Stir to combine all the ingredients. Cover the karahi with a lid and let it cook on low heat for about 40-45 minutes, or until the mutton is tender. Stir occasionally and add a little water if necessary to prevent sticking.
- Once the mutton is tender and the oil starts to separate from the gravy, remove the lid and increase the heat to medium-high. Cook for an additional 5-10 minutes to allow the flavors to meld and the gravy to thicken.
- Once done, remove the karahi from heat. Garnish the Mutton Karahi with freshly chopped coriander leaves for an added burst of flavor.
- Serve hot with naan or rice, and enjoy your delicious Mutton Karahi!
Tips
- Choose high-quality, fresh mutton with some fat for maximum flavor and tenderness.
- Use a traditional karahi (wok) if possible, as it helps develop a deeper, more authentic taste.
- Low and slow is the key - allow the mutton to cook gradually to ensure it becomes melt-in-your-mouth tender.
- Don't rush the caramelization of onions; golden brown means maximum flavor development.
- Fresh ingredients make a huge difference - use fresh ginger, garlic, and coriander for the best results.
- If the gravy becomes too dry during cooking, add a little hot water to prevent burning and maintain moisture.
- Let the dish rest for 5-10 minutes after cooking to allow the flavors to fully integrate and develop.
Nutrition Facts
Calories: 587kcal
Carbohydrates: g
Protein: 50g
Fat: 42g
Saturated Fat: 16g
Cholesterol: 120mg
