Name: Karahi Mutton Recipe
Ingredients: 500 gms Mutton ((curry cut-with fat and bones)); 3/4 tsp Turmeric Powder; 2 medium Onions ((sliced)); 2 medium Tomatoes ((sliced)); 2 tsp Ginger Garlic Paste; 1 tsp Salt; 1/2 cup Curd ((plain yogurt-whisked)); 3 nos Green Chillies ((chopped)); 1" pc. Ginger ((small piece, julienned)); 3 tbsp Refined Oil; 1.5 tsp Kasuri Methi ((roasted and powdered)); 3 tsp Coriander Seeds; 1 tsp Cumin Seeds; 1 tsp Fennel Seeds; 1 tsp Black Peppercorns; 4 nos Dry Red Chillies

Karahi Mutton Recipe

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Ingredients

500 gms Mutton (curry cut-with fat and bones)
3/4 tsp Turmeric Powder
2 medium Onions (sliced)
2 medium Tomatoes (sliced)
2 tsp Ginger Garlic Paste
1 tsp Salt
1/2 cup Curd (plain yogurt-whisked)
3 nos Green Chillies (chopped)
1" pc. Ginger (small piece, julienned)
3 tbsp Refined Oil
1.5 tsp Kasuri Methi (roasted and powdered)

For Karahi Masala

3 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
4 nos Dry Red Chillies

Instructions

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.