Easiest Way to Make Homemade Mutton karahi

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, Recipe of Any-night-of-the-week Mutton karahi. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Mutton karahi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mutton karahi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mutton karahi is 9-12 serves. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mutton karahi estimated approx 1hr-15mins.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Mutton karahi using 15 ingredients and 13 steps. Here is how you cook it.

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Ingredients and spices that need to be Get to make Mutton karahi:

1. 1/2 cup oil or ghee
2. 500 g lamb or mutton, bone in preferably
3. 600 g tomatoes, finely chopped or pureed
4. 1 bulb garlic, minced
5. 1 thumb sized chunk of ginger, minced
6. 2 tsp salt, or to taste
7. 2 tsp paprika or kashmiri red chilli powder
8. 1.5 tsp black pepper
9. 1 tsp chilli flakes
10. 0.5 tsp cumin powder
11. 0.5 tsp coriander powder
12. 1 tsp onion seeds (kalonji, optional)
13. 2 green chillis, slit in half if you like your Karahi hot
14. 0.5 bunch coriander, chopped
15. Ginger cut into matchsticks, as required

Instructions to make Mutton karahi

1. Heat up your oil/ghee in a wok, cast iron skillet or karahi.
2. Add the lamb/mutton and fry on high, stirring constantly until all the meat has changed its colour.
3. Add the minced ginger and garlic and give this a quick fry, until the raw smell goes away.
4. Don't allow the ginger and garlic to colour too much.
5. Add all the spices and 1/1.5 cups of water for lamb and 2.5/3 cups of water for mutton.
6. Bring to a boil, then turn the heat down to low and put to lid on. Simmer for 1 hour for lamb and 2hrs for mutton.
7. Keep checking during this time to ensure there is sufficient water and top up a little as and if required.
8. Once the simmer time is up, the meat should be 80% done and there shouldn't be much water in the pan.
9. The pan will look quite oily (remember, you can remove the oil at the end if you want!)
10. Turn the heat to high. Add the tomatoes. Let this cook on high, stirring constantly and scraping the bottom of the pan.
11. The tomatoes will release A LOT of moisture. Keep stirring and just allow everything to concentrate.
12. Once the gravy looks wet but almost done and the oil is beginning to come to the surface, add in the chopped coriander and green chilli.
13. Turn the heat to low and allow this to simmer without the lid on for 5 minutes.
    Garnish with additional chopped coriander and the matchstick-cut ginger.

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So that is going to wrap it up with this exceptional food Step-by-Step Guide to Make Perfect Mutton karahi. Thanks so much for reading. I'm sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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