Wednesday, 14 February 2018

Mutton Karahi


  • 1 kg. mutton cubes
  • 1 tbsp. chopped ginger
  • 1inch piece ginger, peeled and cut into small sticks  
  • 4-5 green chillies cut into half
  • 2 green chillies, chopped
  • 3 tomatoes, finely chopped
  • 2 tsp. black pepper, ground
  • 2 tbsp. garam masala
  • 4 tbsp. finely chopped coriander leaves
  • 2 tsp. salt
  • 1\2 cup oil   

Mutton Karahi

  1. Heat oil in a shallow frying pan or karahai. Add chopped ginger and green chilli, stirring frequently fry for 2 minutes.
  2. Add meat and salt. Stirring frequently fry until the meat is well browned
  3. Add water, stir well and simmer for 20-25 minutes or until the meat is almost tender, and nearly all the water has evaporated.
  4. Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes  are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan
  5. Add ginger sticks, chopped green chili, black pepper and garam masala. Still stirring frequently fry the mixture for few more minutes. Sprinkle with finely chopped coriander leaves
  6. Serve hot with nan or chapati. 
    Try our Chicken Karahi         
Source: Mutton Karahi

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