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Home Ground Lamb Recipes / Lamb Mince Recipes

Mouth-Watering Mutton Karahi Recipe

Mouth-Watering Mutton Karahi With Spices
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Karahi is a popular dish in Pakistan. The same procedure can be used for both beef and mutton karahi. I prefer using ground mutton as it gives a fuller taste to the dish. This is one of the top recipes to follow for regular meals or dinner parties. At least for me!

Mouth-Watering Mutton Karahi With Spices

Mouth-Watering Mutton Karahi Recipe

Jane SimpsonJane Simpson
Karahi is made with small pieces of lamb or beef, chicken and tomatoes, chillies and spices.
5 from 1 vote
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine Pakistani
Servings 6 people
Calories 769 kcal

Ingredients
 
 

  • Tasty minced meat isolated on white background2 pounds ground lamb - preferably mutton
  • ginger5 tablespoons ginger - finely sliced
  • garlic2 cloves garlic - finely chopped
  • tomatoes2 medium tomato - cut into pieces
  • wooden bowl of salt2 teaspoons salt
  • fresh butter pieces½ cup butter
  • Glass bowl of olive oil isolated on white background½ cup olive oil
  • Red hot chili pepper powder and half isolated on white background1 teaspoon chili powder - red chili powder
  • Heap of ground white pepper1 teaspoon white pepper
  • plain yogurt½ cup plain yogurt
  • Green cardamom pods, processed true cardamom seeds, in a wooden bowl5 seeds cardamom - grind 5 seeds of black cardamom
  • Green cardamom pods, processed true cardamom seeds, in a wooden bowl8 seeds cardamom - grind 8 seeds of green cardamom
  • allspice jamaica peppercorns close up1 teaspoon pimento corns - (also called allspice or Jamaican Pepper)
  • Green chili pepper6 medium green chilis
  • Store of fresh water6 cups water

Instructions
 

  • Chop one garlic clove and mix in the water, ground mutton and 1 tsp salt.
  • Cover the saucepan or pot and let the meat simmer until tender. There should not be much water in the pot in the end.
  • Add butter, oil, the other garlic clove (chopped) , ginger and the green chillies in the pot.
  • Add ½ tsp salt, red chilli powder and white pepper powder. Stir.
  • Beat the yogurt and add to the pot. Stir.
  • When the yogurt has no moer its juices, addd the tomatoes which you have already cut each into eight pieces.
  • Grind the black and green cardamom seeds, mix them and add ½ tsp.
  • Add allspice powder and sauté until the oil shows up around the edges.
  • Add some water if the gravy starts burning at the edges.
  • Garnish with green coriander and serve in a wok.

Nutrition

Calories: 769kcalCarbohydrates: 9gProtein: 27gFat: 70gSaturated Fat: 28gPolyunsaturated Fat: 5gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 154mgSodium: 1167mgPotassium: 532mgFiber: 3gSugar: 4gVitamin A: 935IUVitamin C: 12mgCalcium: 81mgIron: 3mg
Have you tried this recipe?Please leave a rating and comment.
Tags: beeflambmuttonPakistan
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