RESTAURANT STYLE MUTTON KARAHI | KARAHI GOSHT | اللحم المشوي | मटन कड़ाही रेसिपी | DECCAN’S PAKWAN
Ingredients
1. Mutton : 500g
2. Turmeric : 1 tsp
3. Onions (Chopped) : 2 medium
4. Tomatoes (sliced) : 2 medium
5. Ginger Garlic Paste : 2 tsp
6. Salt : 1 tsp
7. Whisked curd : ½ cup
8. Green chilies (chopped) : 3
9. Ginger( julienned) : 1 small piece
10. Oil : 3 tbsp
11. Kasuri Methi : 1 tsp
To make Karahi Masala:
1. Coriander seeds : 1.5 tsp
2. Cumin seeds : ¾ tsp
3. Fennel seeds : ½ tsp
4. Black Pepper : ½ tsp
5. Whole red chilies : 4
process
1. Dry roast the items specified for Karahi Masala in a pan on low heat for 3 mins till the items are roasted and allow it to cool.
2. Transfer to a grinder and grind it into a powder.
3. Heat oil in a pan. Add the Chopped onions, fry for a minute on medium heat.
4. Add the mutton pieces, mix well and stir for a minute on medium heat.
5. Add the ginger garlic paste, mix well and fry for a minute.
6. Add the sliced tomatoes, salt and turmeric powder. Mix well and fry on medium for a minute.
7. Now reduce heat to low and cover & cook on low heat for around 10mins till the onions & tomatoes have softened.
8. Now add 250 ml water, give a mix and cover & cook on low heat for around 30 mins till the mutton pieces are tender. (Alternatively you can also transfer it to a pressure cooker and pressure cook for 4 whistles till the mutton is tender.)
9. Once the mutton pieces are tender, lower heat and add the whisked curd.
10. Mix it well and cook on low heat for around 4-5 mins till it is cooked and oil separates.
11. Add 3 tsp of the karahi masala that was made earlier and mix it well.
12. Now add the chopped green chillies and ginger juliennes, mix and cook for 5 mins on low heat. You can add little water if required.
13. Add Kasuri Methi, mix it well and simmer for 2-3 mins. Garnish with chopped coriander leaves.
Mutton Karahi Is Ready!
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