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 Recipe
Karahi is made with small pieces of lamb or beef, chicken and tomatoes, chillies and spices.
Ingredients
2 pounds ground lamb - preferably mutton
5 tablespoons ginger - finely sliced
2 cloves garlic - finely chopped
2 medium tomato - cut into pieces
2 teaspoons salt
½ cup butter
½ cup olive oil
1 teaspoon chili powder - red chili powder
1 teaspoon white pepper
½ cup plain yogurt
5 seeds cardamom - grind 5 seeds of black cardamom- 8 seeds cardamom - grind 8 seeds of green cardamom
1 teaspoon pimento corns - (also called allspice or Jamaican Pepper)
6 medium green chilis
6 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
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