Delicious Mutton Karahi - Easy & Flavorful Curry Recipe

Mutton Karahi is a rich and flavorful Pakistani dish made with tender mutton, tomatoes, yogurt, and aromatic spices. It is traditionally cooked in a wok (karahi) to enhance the taste.

Ingredients:

For Cooking Mutton:

• 1 kg mutton (bone-in, preferably shoulder or leg cuts )
• half cup oil or ghee
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon salt (adjust to taste )
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• half teaspoon turmeric powder
• 1 teaspoon coriander powder
• half teaspoon black pepper powder
• 4 large potatoes (chopped or blended )
• half cup yogurt (whisked)
• 2 green chilies (sliced)
• 1 teaspoon crushed red chili flakes (optional, for extra spicy )

For Garnishing:

• 2 tablespoon fresh coriander leaves (chopped)
• 2 green chilies (sliced lengthwise )
• 1 teaspoon crushes dried fenugreek leaves (kasuri methi )
• 1 teaspoon garam masala
• 1 tablespoon butter (optional, for extra richness )

Instructions:

Step 1: Cooking the Mutton

1. Heat oil in a karahi or deep pan on medium heat.
2. Add ginger and garlic paste, and sauté for a minute until fragrant.
3. Add mutton and fry until it turns light brown (5-7 minutes )
4. Add salt, red chili powder, turmeric, cumin powder, and coriander powder. Stir well.
5. Add blended tomatoes and cook for 10-15 minutes until tomatoes soften and release oil.
6. Pour in 1 cup of water, cover, and cook on low heat for 45-60 minutes until the mutton is tender. Stir occasionally. (If using a pressure cooker, cook for 20-25 minutes.).

Step 2: Adding Yogurt and finishing touches

1. Once the mutton is soft, increase the heat and dry any excess liquid, stirring frequently.
2. Add whisked yogurt and stir continuously for 5 minutes until well combined and oil separates.
3. Add green chilies, crushed red chili flakes, and black pepper. Stir well. 
4. Crush kasuri methi between your palm and sprinkle over the karahi.
5. Add garam masala and mix well. If desired, add a tablespoon of butter for a restaurant-style flavor.

Step 3: Garnishing and Serving

1. Garnish with chopped fresh coriander and sliced green chilies.
2. Serve hot with naan, roti, or steamed rice.

Tips for the Best Mutton Karahi:

• Use bone-in mutton for better flavor.
• Tomatoes should be fresh and ripe to give a natural tangy taste.
• Cook on high heat at the end to intensify flavors and achieve the signature Karahi texture.
• Do not overuse onions-traditional Karahi does not include onions.