KARAHI MUTTON | KARAHI GOSHT | MUTTON KARAHI RESTAURANT STYLE

Karahi Mutton | Karahi Gosht | Mutton Karahi Restaurant Style | Kadai Mutton | Kadai Gosht | Kadhai Gosht | Karahi Gosht Recipe | Mutton Recipe


Ingredients for Karahi Mutton:

Mutton- 500 gms (with fat and bones)
Turmeric powder- 3/4 tsp
Onions, sliced- 2 medium
Tomatoes, sliced- 2 medium
Ginger Garlic Paste - 2 tsp
Salt- 1 tsp

Whisked curd/yogurt- 1/2 cup
Green chillies, chopped- 3
Ginger julienned- 1 small piece
Refined oil- 3 tbsp
Kasuri Methi (roasted and powdered)- 1.5 tsp

To make Karahi Masala:
Coriander seeds- 3 tsp
Cumin seeds- 1 tsp
Fennel seeds- 1 tsp
Peppercorns- 1 tsp
Whole red chillies- 4

Preparation:
Dry roast the items specified for Karahi Masala in a pan on low heat for 3 mins till the items are roasted and release flavour. Take it out on a plate and allow it to cool.
Transfer to a grinder/ blender and grind it into a powder. This should give around 6 tsp of Karahi Masala which is sufficient for 1 kg mutton. We’ll use 3 tsp of this powder for 500 gms mutton.
Clean & wash the mutton pieces.
Slice the onions & tomatoes, chop the green chillies, cut an inch of ginger into juliennes and whisk the curd/yogurt. Keep little coriander to be chopped later for use as garnish.

Process:
Heat oil in a kadai or pan. Add the sliced onions, mix well and fry for a minute on medium heat.
Add the mutton pieces, mix well and stir for a minute on medium heat.
Add the ginger garlic paste, mix well and fry for a minute.
Add the sliced tomatoes, salt and turmeric powder. Mix well and fry on medium for a minute.
Now reduce heat to low and cover & cook on low heat for around 15 mins till the onions & tomatoes have softened. Open the lid and give a stir in between.
Now add 250 ml water, give a mix and cover & cook on low heat for around 40 mins till the mutton pieces are tender. (Alternatively you can also transfer it to a pressure cooker and pressure cook for 4 whistles till the mutton is tender.)
Once the mutton pieces are tender, lower heat and add the whisked curd/yogurt.
Mix it well and cook on low heat for around 4-5 mins till it is cooked and oil separates.
Add 3 tsp of the karahi masala that was made earlier and mix it well.
Now add the chopped green chillies and ginger juliennes, mix and cook for 5 mins on low heat. You can add little water if required.
Add the roasted, powdered Kasuri Methi, mix it well and simmer for 2-3 mins. Garnish with chopped coriander leaves.


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