Mutton Karahi is the epitome of rich and hearty South Asian cuisine, offering a deep, meaty flavor that sets it apart from its chicken counterpart. Prepared in a traditional karahi over an open flame, this dish is a labor of love, where succulent mutton is slow-cooked with fresh tomatoes, ginger, garlic, and aromatic spices until it reaches fall-off-the-bone tenderness. Unlike Chicken Karahi, mutton requires a longer cooking time to allow the flavors to develop fully, resulting in a rich, thick gravy that is both bold and indulgent.
What makes Mutton Karahi a truly unforgettable dish is its intense flavor profile, enhanced by the use of black pepper, crushed coriander, and whole spices. The final addition of butter, cream, or yogurt adds a luxurious touch, while freshly chopped green chilies and ginger give it a fiery finish. Best served with hot naan or tandoori roti, Mutton Karahi is a dish fit for special occasions and gatherings, bringing warmth and satisfaction to every bite.
Ingredients You’ll Need
For the Mutton Karahi:
- 500g mutton (bone-in) – Cut into medium pieces
- 3 large tomatoes – Finely chopped or pureed
- 1 large onion – Sliced
- 3 tbsp cooking oil or ghee – Adds richness
- 1 tbsp ginger-garlic paste – For deep flavor
- 1 tsp red chili powder – Adjust as per spice preference
- ½ tsp turmeric powder – Adds color
- 1 tsp coriander powder – For a fragrant touch
- ½ tsp cumin powder – Enhances depth of flavor
- ½ tsp black pepper – For a mild kick
- Salt to taste
- ½ cup water – For cooking the mutton
For Garnish:
- 1 tbsp fresh coriander leaves – Chopped
- 2-3 green chilies – Sliced
- 1-inch ginger – Julienned
- 1 tbsp lemon juice – For extra freshness
Step-by-Step Instructions
1. Sauté the Aromatics
Heat oil or ghee in a karahi (deep pan) over medium-high heat. Add sliced onions and cook until golden brown. Stir in ginger-garlic paste and sauté until fragrant.
2. Cook the Mutton
Add the mutton pieces and sear for 8-10 minutes, stirring occasionally until browned.
3. Add Tomatoes and Spices
Add the chopped or pureed tomatoes along with red chili powder, turmeric, coriander powder, cumin, black pepper, and salt. Stir well.
4. Slow Cook the Mutton
Pour in ½ cup water, cover, and cook on low heat for 45-60 minutes, stirring occasionally until the mutton becomes tender.
5. Final Touches
Once the oil separates and the masala thickens, add green chilies, julienned ginger, and coriander.
6. Serve and Enjoy
Serve hot with naan, roti, or steamed basmati rice. Enjoy this traditional, slow-cooked delight!
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