description
Karahi Mutton | Karahi Gosht | Mutton Karahi
Restaurant Style | Kadai Mutton | Kadai Gosht |
Kadhai
Gosht | Karahi
Gosht Recipe |
Mutton Recipe
Ingredients for Karahi Mutton:
- Mutton-500 gms (with fat and bones)
Turmeric powder- 3/4 tsp
Onions, sliced- 2 medium
- Tomatoes, sliced- 2 medium
Ginger Garlic Paste - 2 tsp
- Salt- 1 tsp
- Whisked curd/yogurt- 1/2 cup
Green chillies, chopped-3
Ginger julienned-1 small piece
Refined oil- 3 tbsp
- Kasuri Methi (roasted and powdered)- 1.5 tsp
To make Karahi Masala:
Coriander seeds- 3 tsp
Cumin seeds- 1 tsp
Fennel seeds-1 tsp
- Peppercorns- 1 tsp
- Whole red chillies- 4
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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21 авг 2024
