Mutton Karahi recipe is so simple and even beginners can cook it very easily. It don’t require any kind of speciallty of cooking skills or ingredients. We use Simple ingredients like meat, ginger-garlic, tomatoes and some common spices to make this super tasty meal. If you want to know how to make best tasty, homemade chicken karahi recipe then I am sharing step by step and with pictures.
According to “Curry: a tale of cookand conquerors” Its roots reaches the nineteenth century when British people use to rule subcontinent. They started cultivating tomatoes and then use them in cooking for making gravy. Pasthton tribes in Khyber Pakhtunkhwa the old NWFP, first time used to make tomatoes with lamb meat in a garden party of British army officials. They prefer to have lamb, goat meat in their festive meals.
Which meat is best for making mutton karahi recipe?
We can use any type of meat from sheep or goat but lamb meat come from young sheep. According to Oxford dictionary, mutton is meat that from fully grown sheep of atleast one year. Meat come from young fully grown sheep less time to cook and is more juicy and take less time to get tender. I don’t recommend lamb meat that come animal age less then one year.
we can take small pieces of shoulders or legs of goat or sheep with bones. When this meat tomatoes cook in broth of bones their flavour enhances to its best. We can cook boneless mutton karahi with the same recipe.
Why called Mutton karahi or Mutton Kadai?
The wide open and narrow heavy bottom use to make this mutton karahi recipe is called karahi or kadai. When we cook mutton in this pan with tomatoes and ginger garlic and spices we will call it Mutton Karahi or Mutton kadai.
Other variations are chicken karahi and fish karahi. Chicken Karahi more popular in areas of Punjab and in KPK mutton karahi takes the popularity. But it is a lavish meaty treat in many occasions specially “Eid ul Aazha”. It is one of big festivals of Islam and almost all Muslims try to sacrifice at least one animal. They have enough meat to cook this juicy recipe and enjoy it fresh meat of qurbani.
Normally curry made with mutton must include onions but in authentic recipe of mutton karahi tribes don’t use onions. In some variations people use onions to make gravy thicken but they give tangy flavour a little sweeter touch. Well I don’t like to use onions in karahi recipes and you have your choice.
What is karahi gosht?
Karahi gosht is another name of mutton karahi or Mutton kadai. In Pakistan and India, mutton or goat meat is called Chota gosht. Karahi gosht is prepared with mutton and gjnger-garlic tomatoes and spices in karahi.
When people want to enjoy food outside like in restaurants and in dhabas, nobody want to say no to this flavourful, juicy tangy mutton karahi. Spices used in this mutton karahi is totally your choice. Some like hot chilies in it but some like mild taste. Hotness is adjustable according to taste as like all recipes.
Why use butter and sugar in mutton karahi recipe?
In this recipe I made simple changes to enhance its flavour. I use sugar and butter. Sugar will retain the moisture inside the meat. With the help of sugar meat will get tenderize even more quickly and juices will remain inside.
As salt tend to remove juices out of the meat but sugar help to protect it and result is more juicy and tender mutton. The quantity of sugar so small and will not make Karahi sweeten.
The other unusual twist is use of butter.Since butter has nice flavor, not strong one and it goes well with other flavors. It make the taste even richer and exotic. When use butter please do not turn the flame to high. Flame should be low to medium for slow cooking. If you have short time, your guests are giving you surprise visit or hunger pangs are moving so fast then use pressure cooker.
I am giving the right way to use pressure cooker with accurate ingredients.
With this method I got mutton stock with mixed juices of ginger-garlic, tomatoes and salt. All these juices will remain in the gravy till the end of preparation and we can feel the taste in every bit. Butter adjust the thickness of gravy. Since it is emulsification of fat and water. It is watery when warm and cool down it gets thick.
Ingredients of karahi gosht:
We taking half cup vegetable oil here. You can replace this with any type of fats like ghee, olive and etc.
For this recipe we are taking1 kg mutton, goat shoulder portion cut into small pieces with bones.
We will add 2 tbsp ginger garlic paste for sauteing the meat. It will help in removing bad smell from mutton and give the flavour of ginger-garlic to the meat.
we will add salt in earlier step while sauteing the meat with ginger-garlic help in absorption of salt into its core and make salty flavor throughout the entire pieces.
The quantity of tomatoes is more or less equal to the quantity of meat. I thank that’s the rule of thumb. Juices of tomatoes give the specialty to this recipe.
Tomatoes should be peeled but it is time consuming process. Here a sharing a real easy method of peeling tomatoes. Jut add half pieces of tomatoes and cook in pressure cooker and when you open the pressure cooker just remove peels. That’s a pro tip for cooking in less time.
seasoning included 1 tsp turmeric powder, 1 tsp blacknpepper corn powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp red chilli powder. We will add all these spices including garam masala(optional) at the end before steaming.
Add sugar about half tsp for making juicy and tender mutton and butter 100g to enhance flavour.
500 ml water in pressure cooker to give pressure steam and there will be enough water for stock. Tomatoes will release a lot of water so always becareful while adding water. If you don’t add in measured quantity it will only create mess.
1 inch ginger jullian cutting and yougurt near the end will will let its tsmacking xkjng
green chilies, coriander chpped are for garnishing
How to make karahi gosht or resturant style?
Mutton Karahi Recipe
- pressure cooker
- ½ cup oil
- 1 kg mutton, lamb shoulder portion
- 2 tbsp ginger garlic paste
- 1 tbsp salt
- 1 kg tomato
- 500 ml water
- 100 g butter
- 1 tsp red chilli powder
- 1 tsp turmeric powdsr
- 1 tsp blacknpepper corn powder
- 1 tsp cumin powder
- 1 tsp coriander po×der
- 1 inch ginger jullian cutting
- green chilies, coriander chpped for garnish
Step1: Addition of ginger garlic paste
- Take oil in pan and heat on low flame and add ginger-garlic paste and let it cook.
Step2 : Addition of mutton and salt
- Add mutton leg pieces and salt and roast.
- Stir continuously on medium flame until the colour chnges.
Step3: Addition of tomatoes and water
- When the color of mutton pieces changes add tomatoes in half pieces and add water into it.
- Now close the pressure cooker and cook for 10 min after the whistle starts.
- Then turn off the flame and release the pressure remove tomatoe peels. Move to next step.
Step4 : Melting of butter
- Take a wok or karahi and melt butter in it on low flame.
- Add all cooked material like mutton pieces and all masala from pressure cooker to this karahi.
Steps5: Addition of spices
- Now add spices or seasoning like red chili powder, turmeric powder, cumin powder, coriander powder and fresh blackpapercorn.
Addition of tomato slices, ginger, sugar and blended yogurt
- Add slices of tomatoe, ginger slicses and mix.
- Then add sugar and yogurt in the wok ingredients then cover it with lid. Cook all these ingredients low flame for 20 min.
- After 20 min addjust the thickness of gravy. If it is more runny let the water evaporate on high flame and if the its too thick add half glass of wnd cook for 5 min on low flame