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Mouth-Watering Mutton Karahi Recipe
Jane 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
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course
Main Course
Cuisine
Pakistani
Servings
6
people
Calories
769
kcal
Ingredients
US Customary
Metric
1x
2x
3x
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:
769
kcal
Carbohydrates:
9
g
Protein:
27
g
Fat:
70
g
Saturated Fat:
28
g
Polyunsaturated Fat:
5
g
Monounsaturated Fat:
32
g
Trans Fat:
1
g
Cholesterol:
154
mg
Sodium:
1167
mg
Potassium:
532
mg
Fiber:
3
g
Sugar:
4
g
Vitamin A:
935
IU
Vitamin C:
12
mg
Calcium:
81
mg
Iron:
3
mg
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