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Hey, you’ve got to try this Mutton Karahi recipe! Tender mutton cooked in a spicy tomato-onion mix, with a kick from green chillies and fresh coriander. Perfect with naan or rice—trust me, it's worth the effort!

Mutton Karahi
Ingredients
To cook the mutton
500 gm Mutton
1 1/2 cup water
1 1/.2 tsp salt
1 tbsp Crushed Ginger and Garlic
For the masala
2-3 tbsp oil
2 medium onions (sliced)
1 tbsp ginger garlic paste
3-4 green chilli paste
3 tomato’s (cored & halved)
2 1/2 tsp Kashmiri chilli powder
1 tsp garam masala
1/4 tsp turmeric powder
Add cooked mutton
1 1/2 cup water or mutton stock.
Salt to taste
To finish
Slit green chillies
Julienned ginger
Chopped coriander
Method for Mutton Karahi

1. Pressure Cook the Mutton:
In a pressure cooker, add 500 gm of mutton, 1 1/2 cup of water, 1 1/2 tsp salt, and 1 tbsp crushed ginger and garlic.
Cook on high heat until the pressure cooker whistles once. Then, reduce the heat to low and cook for an additional 4-5 whistles.
Once done, allow the pressure to release naturally. Set the cooked mutton aside and reserve the stock.

2. Prepare the Masala:
In a large karahi or deep pan, heat 2-3 tbsp of oil over medium heat.
Add 2 medium sliced onions, 1 tbsp ginger garlic paste, and 3-4 green chilli paste together. Fry for 4-5 minutes until the onions start to brown.

3. Add Tomatoes:
Add 3 cored and halved tomatoes to the pan. Cook for 3-4 minutes until the tomato skins start to peel off easily.
Remove the tomato skins and continue cooking the tomatoes until they are completely soft. Mash them well until the texture resembles a bharta.

4. Add the Spices:
To the mashed tomatoes, add 2 1/2 tsp Kashmiri chilli powder, 1 tsp garam masala, and 1/4 tsp turmeric powder. Mix well and cook for another 2-3 minutes.

5. Combine with Cooked Mutton:
Add the cooked mutton along with 1 1/2 cup of the reserved mutton stock (or water) to the masala.
Mix well and cook on medium heat until the oil starts to separate from the gravy.
Adjust salt to taste.

6. Finish the Dish:
Add slit green chillies, julienned ginger, and chopped coriander to the karahi.
Give it a final mix and cook for another 2-3 minutes.

7. Serve:
Serve hot with naan, roti, or steamed rice. Enjoy your Mutton Karahi!






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