Mutton Karahi in desi ghee
Ingredients
KARAHI SPICE MIX (FOR 1 KG MUTTON)
- Salt 2 tsp
- Red Chili powder 1.5 tsp (or more to taste)
- Turmeric powder 1 tsp
- Garam masala powder 1/2 tsp
- Coriander powder 4 tsp
- Cumin powder 2 tsp
- Dry fenugreek (methi) 2 tsp
OTHER INGREDIENTS
- Mutton 1 kg (you can use with or without bones)
- Desi Ghee 3/4 cup
- Tomatoes 5 big
- Tomato paste 1 tbsp (optional)
- Ginger paste 2 tbsp
- Garlic paste 2 tbsp
- Green chilies 4-5
- Yogurt 3/4 cup
GARNISH
- Ginger julienne cut
- Green chilies
- Lemon wedges
Preparation
- Peel the tomatoes and put them into a blender along with tomato paste and a little water. Blend to form a smooth paste.
- Heat desi ghee in a karahi and add mutton pieces along with the salt from the spice mix. Cook on highest possible flame until the moisture has evaporated and mutton pieces are browned evenly.
- Add ginger and garlic paste and cook on high for 1 minute (until the raw smell goes off).
- Add chopped green chilies and cook on high for 1 more minute.
- Now add yogurt and mix.
- Add all the spices of the spice mix except fenugreek leaves and half garam masala. Mix and cook on high for one minute so that the spices start to release their flavor and aroma.
- Add tomato paste. Cover and cook for 40-45 minutes on low flame until the meat is cooked. Make sure to check and add water if necessary.
- Mutton Karahi is ready when you see that the ghee has separated from the gravy.
- Add fenugreek (methi) and garam masala and cover for 1 minute. Turn the flame off.
- Mutton karahi is ready. Enjoy with roti or naan.
Mutton Karahi in Desi Ghee
Ingredients
KARAHI SPICE MIX (FOR 1 KG MUTTON)
- Salt 2 tsp
- Red Chili powder 1.5 tsp or more to taste
- Turmeric powder 1 tsp
- Garam masala powder 1/2 tsp
- Coriander powder 4 tsp
- Cumin powder 2 tsp
- Dry fenugreek (methi) 2 tsp
OTHER INGREDIENTS
- Mutton 1 kg you can use with or without bones
- Desi Ghee 3/4 cup
- Tomatoes 5 big
- Tomato paste 1 tbsp optional
- Ginger paste 2 tbsp
- Garlic paste 2 tbsp
- Green chilies 4-5
- Yogurt 3/4 cup
GARNISH
- Ginger julienne cut
- Green chilies
- Lemon wedges
Instructions
- Peel the tomatoes and put them into a blender along with tomato paste and a little water. Blend to form a smooth paste.
- Heat desi ghee in a karahi and add mutton pieces along with the salt from the spice mix. Cook on highest possible flame until the moisture has evaporated and mutton pieces are browned evenly.
- Add ginger and garlic paste and cook on high for 1 minute (until the raw smell goes off).
- Add chopped green chilies and cook on high for 1 more minute.
- Now add yogurt and mix.
- Add all the spices of the spice mix except fenugreek leaves and half garam masala. Mix and cook on high for one minute so that the spices start to release their flavor and aroma.
- Add tomato paste. Cover and cook for 40-45 minutes on low flame until the meat is cooked. Make sure to check and add water if necessary.
- Mutton Karahi is ready when you see that the ghee has separated from the gravy.
- Add fenugreek (methi) and garam masala and cover for 1 minute. Turn the flame off.
- Mutton karahi is ready. Enjoy with roti or naan.