Mutton Karahi is a popular and flavorful South Asian dish, particularly loved in Pakistan and Northern India. It features tender mutton (goat or lamb) cooked in a rich, tomato-based sauce with aromatic spices. The dish gets its name from the traditional cooking vessel, the Karahi, which is a round, deep, and heavy-bottomed wok-like pan.
Here’s a traditional recipe for Mutton Karahi:
Ingredients:
For Cooking the Mutton:
- 1 kg mutton (bone-in, cut into medium-sized pieces)
- 3-4 tbsp cooking oil or ghee
- 1 tsp cumin seeds
- 4-5 cloves garlic (finely chopped)
- 1-inch piece of ginger (finely chopped)
- 2-3 green chilies (slit lengthwise)
- 3 medium-sized tomatoes (roughly chopped)
- 1 cup yogurt (whisked)
- 1 tsp red chili powder (adjust to taste)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
For the Garnish:
- 1 tsp garam masala powder
- 1 tbsp fresh ginger (julienned)
- Fresh coriander leaves (chopped)
- 1-2 green chilies (sliced, optional)
- Lemon wedges (optional)
Instructions:
- Sauté the Aromatics:
- Heat the oil or ghee in a Karahi (or deep pan) over medium heat.
- Add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped garlic and ginger, sauté until they turn golden brown.
- Cook the Mutton:
- Add the mutton pieces to the pan, stirring well to coat with the aromatics.
- Cook on medium-high heat for about 8-10 minutes until the meat changes color and is browned on all sides.
- Add Tomatoes and Spices:
- Add the chopped tomatoes, green chilies, salt, red chili powder, turmeric powder, and coriander powder.
- Cook for about 15-20 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.
- Simmer the Mutton:
- Add the whisked yogurt to the pan, stirring continuously to blend it into the sauce.
- Cover and cook on low heat for about 45-60 minutes until the mutton becomes tender. Stir occasionally to prevent sticking. If needed, add a little water to adjust the consistency.
- Add the Finishing Touches:
- Once the mutton is tender and the oil starts to separate from the gravy, add garam masala powder and mix well.
- Adjust salt and spice levels if needed.
- Garnish with julienned ginger, chopped coriander leaves, and sliced green chilies.
- Serve:
- Serve hot with naan, roti, or steamed rice.
- Add lemon wedges on the side for an extra burst of flavor.
Tips:
- Use fresh, ripe tomatoes for a better flavor.
- Cooking the mutton on low heat (slow cooking) enhances the flavors, making the meat tender and juicy.
- If you prefer a dry Karahi, cook off any excess liquid towards the end until you reach the desired consistency.
- Adjust the green chilies to control the heat level.
This dish is known for its simplicity and rich, spicy taste—perfect for a cozy family meal or a festive gathering! Enjoy!