Monday, September 21, 2020

Karahi Mutton | Karahi Gosht | Mutton Karahi Restaurant Style

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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)

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.
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