Certainly! Mutton Karahi is a popular and flavorful South Asian dish that combines tender mutton with aromatic spices, cooked in a wok-like vessel called a “karahi” or “kadai.” This dish is known for its rich, spicy, and tangy flavors. Here’s a professional yet beginner-friendly recipe guide to help you make a delicious Mutton Karahi.
Mutton Karahi Recipe
Ingredients
- For Marination:
- 500 grams mutton (bone-in pieces)
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- For Cooking:
- 3 tablespoons oil (vegetable oil or ghee)
- 2 large onions, finely chopped
- 2 large tomatoes, chopped
- 2-3 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- 1/2 cup water
- Fresh coriander leaves, chopped (for garnish)
- Lemon wedges (for serving)
- Sliced green chilies (for garnish, optional)
Instructions
- Marinate the Mutton:
- In a large bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
- Add the mutton pieces and mix well to coat evenly.
- Cover and refrigerate for at least 1 hour (overnight is best for maximum flavor).
- Cook the Mutton:
- Heat the oil in a karahi (or a heavy-bottomed wok/pan) over medium heat.
- Add cumin seeds and let them splutter.
- Add the finely chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
- Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
- Add the Marinated Mutton:
- Add the marinated mutton pieces to the karahi.
- Stir well to mix with the onion-tomato base.
- Cook on medium-high heat for about 10 minutes, stirring occasionally, until the mutton starts to brown.
- Add Spices and Water:
- Add the coriander powder, garam masala, red chili powder, turmeric powder, and salt.
- Stir well to coat the mutton with the spices.
- Pour in the water and bring to a boil.
- Reduce the heat to low, cover, and let it simmer for 1 to 1.5 hours, or until the mutton is tender and cooked through. You may need to add a bit more water if it gets too dry.
- Final Touches:
- Once the mutton is tender and the sauce has thickened, check for seasoning and adjust salt or spices if needed.
- Garnish with chopped fresh coriander leaves and sliced green chilies, if using.
- Serve:
- Serve hot with naan, roti, or steamed rice.
- Accompany with lemon wedges on the side for an extra tangy kick.
Tips for Beginners
- Tender Mutton: Choose bone-in mutton pieces for better flavor and tenderness. If using boneless mutton, reduce cooking time accordingly.
- Marination: Marinating the mutton helps in tenderizing the meat and enhancing the flavor.
- Spice Adjustments: Adjust the spices according to your taste. You can increase or decrease the chili powder for more or less heat.
- Cooking Time: Ensure the mutton is cooked until it’s tender; this may take some time depending on the cut and size of the pieces.
Enjoy making your Mutton Karahi! It’s a rewarding dish that’s perfect for family gatherings or special occasions.
