Mutton Karahi
Mutton Karahi is a fabulouse restauranty-qualtiy recipe made with fresh tomatoes, spices and lots of ginger and garlic. You can also make it with lamb!
Servings 6
Equipment
- Karahi or Wok
- Instant Pot
- Food chopper
Ingredients
- 1/2 cup oil
- 2 medium onions finely chopped
- 1 kg mutton pressure cooked in the instant pot for 6 minutes until about 70% done
- 2 tablespoons ginger garlic paste
- 2 teaspoons coriander powder
- 1.5 teaspoons cumin powder
- 1.5 teaspoons lal mirch powder
- 1.5 teaspoons kashmiri lal mirch
- 1.5 teaspoons salt or as needed
- 1/2 cup yogurt
- 4 large tomatoes finely chopped or pureed in the food processor
- 1-2 cups water
- 2 green chillies slit length wise
- A handful of fresh coriander finely chopped
- Fresh ginger julienned
- 1/2 teaspoon black pepper optional
Instructions
- In a wok (karahi) or heavy bottomed pot such as a dutch oven, heat the oil.
- On medium high heat, saute the onions until translucent. Do not brown.
- Add the mutton and ginger garlic paste and cook for 3-4 minutes.
- Now add the spices, and cook for another 3-4 minutes until the oil separates. While doing so, add 1-2 tablespoons of water so that the spices do not burn.
- Now add the yogurt and tomatoes. Mix well. Cook on medium high for 3-4 minutes.
- Add about 1 cup of water and cover with a tight fitting lid. On medium low heat cook for 45 minutes or until the mutton is fully cooked. Keep checking during this time, to make sure there’s enough water.
- Remove the lid, and increase the heat to high. Cook for 5 minutes until you can see the oil separating.
- Garnish with chopped coriander, black pepper powder, and ginger.
Notes
Mutton: You can also use lamb in this recipe but the cooking times will differ. Lamb will take a little less time than mutton.
Pressure Cooking the Meat: This is a shortcut, and making the Karahi becomes much faster. To pressure cook, I added about 1 tablespoons of ginger garlic paste, salt & pepper, the mutton and about 1.5 cups of water. Pressure cook for 6 minutes. Remove from the pot, and set aside while you saute the onions. Similarly you can also boil the mutton using the same ingredients until the meat is cooked 80-90 percent.
Slow cooking: I pressure cook the mutton to make the cooking process faster. However, you can definitely slow cook the mutton. Just add the raw mutton after the onions are translucent. Add about 2 cups water, and cook on low heat for about 2.5 hours or until the mutton is fully cooked. Then follow the next steps in the recipe.