Introduction:
Karahi curry is named after the steep-sided, pot-shaped vessel in which this dish was traditionally cooked. 'Karahi' is the Hindi name for the dish and is used for stir-frying or deep-frying or slow-cooking throughout India, Pakistan, and Bangladesh. As a general rule, karahi is made with a base of ginger, garlic, and tomato and also contains fresh green chilies, sliced raw ginger, and coriander. It's a fairly thick, jam-packed broth that's intense in flavor - yum! Karahi is made in chicken, beef, or mutton. But in Pakistan chicken karahi is most popular.
Now we move towards the recipe for the mutton karahi.
Karahi curry is named after the steep-sided, pot-shaped vessel in which this dish was traditionally cooked. 'Karahi' is the Hindi name for the dish and is used for stir-frying or deep-frying or slow-cooking throughout India, Pakistan, and Bangladesh. As a general rule, karahi is made with a base of ginger, garlic, and tomato and also contains fresh green chilies, sliced raw ginger, and coriander. It's a fairly thick, jam-packed broth that's intense in flavor - yum! Karahi is made in chicken, beef, or mutton. But in Pakistan chicken karahi is most popular.
Now we move towards the recipe for the mutton karahi.
Ingredients:
1/2 cup oil or ghee
500g mutton
600g tomatoes, finely chopped (if you don't like the skin of tomatoes, you can take it off before chopping)
1 bulb garlic, minced
1 thumb sized chunk of ginger, minced
salt to taste
2tsp Kashmiri red chilli powder
1 tsp black pepper
1 tsp cumin powder
1 tsp coriander powder
2 green chillis, slit in half
0.5 bunch of coriander, chopped
Cut the ginger into stick form for garnish
1/2 cup oil or ghee
500g mutton
600g tomatoes, finely chopped (if you don't like the skin of tomatoes, you can take it off before chopping)
1 bulb garlic, minced
1 thumb sized chunk of ginger, minced
salt to taste
2tsp Kashmiri red chilli powder
1 tsp black pepper
1 tsp cumin powder
1 tsp coriander powder
2 green chillis, slit in half
0.5 bunch of coriander, chopped
Cut the ginger into stick form for garnish
Method:
Heat oil/ghee in an iron wok. Add the lamb and fry over high heat, stirring constantly, until it changes color.
Add ginger and garlic paste and saute until the raw smell goes away. Don't let the ginger and garlic get too colored.
Add all the spices and 3 cups of water for lamb and 4 cups of water for mutton. Bring to a boil, then turn the flame low and cover. One hour for lamb stew and two hours for mutton. Keep checking during this time to make sure there is enough water or more is needed. (If you are using a pressure cooker, then add 2 cups of water for lamb and 3 cups of water for mutton. Cover the pressure cooker for 10 mins for lamb and 20 mins for mutton)
After the simmering time is up, the meat should be about 80% done and there shouldn't be too much water in the pan. The pan will look greasy (remember, drain the oil at the end if you want!).
Once the gravy is almost ready and the oil starts rising to the surface, add the chopped coriander and green chilies. Turn the flame low and uncovered for 5 minutes. Garnish with extra chopped coriander and chopped ginger. Karahi is ready to taste.
Heat oil/ghee in an iron wok. Add the lamb and fry over high heat, stirring constantly, until it changes color.
Add ginger and garlic paste and saute until the raw smell goes away. Don't let the ginger and garlic get too colored.
Add all the spices and 3 cups of water for lamb and 4 cups of water for mutton. Bring to a boil, then turn the flame low and cover. One hour for lamb stew and two hours for mutton. Keep checking during this time to make sure there is enough water or more is needed. (If you are using a pressure cooker, then add 2 cups of water for lamb and 3 cups of water for mutton. Cover the pressure cooker for 10 mins for lamb and 20 mins for mutton)
After the simmering time is up, the meat should be about 80% done and there shouldn't be too much water in the pan. The pan will look greasy (remember, drain the oil at the end if you want!).
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