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Mutton karahi


Mutton and dumba karahi (made with lamb meat). Prepared in a reduced tomato and green-chilli base, a karahi is a popular late-night meal in Pakistani cuisine, usually ordered by the kilogram and consumed with naan.


Mutton-karahi

Duration (Minutes) 50

Serving (Persons) 4


Mutton and dumba karahi (made with lamb meat). Prepared in a reduced tomato and green-chilli base, a karahi is a popular late-night meal in Pakistani cuisine, usually ordered by the kilogram and consumed with naan.

Chef:

Zarnak sidhwa

Ingredients:

  • Mutton ½ kg
  • Tomatoes ½ kg
  • Onion 2 (sliced)
  • Karahi masala 2 tbsp
  • Coriander powder ½ tsp
  • Red chili 1 tsp (crushed)
  • Cumin powder ½ tsp
  • All spice powder ½ tsp
  • Black pepper powder ½ tsp
  • Salt 1 tsp
  • Oil 2 tbsp
  • Turmeric powder ½ tsp
  • Green chilies 4-5
  • Coriander to garnish (chopped)
  • Ginger to garnish 3-4 tbsp

Preparation Method:

  • Boil mutton and keep its stock aside.
  • Grind half tomatoes with half cup of mutton stock and cook this puree with 1 tbsp oil and add karahi masala.
  • When oil separates then keep it aside.
  • Heat remaining oil in a pan and add sliced onions, when it turns golden colour add chopped tomatoes.
  • When tomatoes are tender then add turmeric powder, red chili crushed and garlic paste cook it for 2-3 minutes.
  • Add mutton, ginger, coriander powder and cumin powder.
  • Now add tomato puree, green chilies, ginger, all spice and black pepper.
  • Add half cup water and cook covered for 10 minutes on low flame.
  • Garnish with coriander leaves and ginger.
  • Serve it with chapati or roghni naan.

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