How to make restaurant style Mutton Karahi at home?

A popular North Indian and Pakistani dish, mutton karahi is made with mutton (goat meat) cooked in a spicy tomato-based curry. The dish is named after the type of work or deep-bottomed pan used in Indian and Pakistani cooking, the karahi, in which it is traditionally prepared.

Tomatoes, green chilies, and a variety of spices like turmeric, cumin, coriander, and red chili powder are typically used in the curry for mutton karahi. In the curry, the mutton is cooked until it is tender and flavorful. Mutton karahi is a well-liked dish that can be served with rice or with naan or roti bread. It is a spicy, flavorful dish that many meat lovers enjoy.

An easy way to make mutton karahi is as follows:

Ingredients:

• 1 kg of mutton
• 2 tablespoons of oil
• 2 finely chopped onions
• 3-4 tomatoes
• 3-4 green chilies
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions to make:

1. The Mutton should be washed and cut into small pieces.
2. Over medium heat, heat oil in a karahi or deep-bottomed pan.
3. Simmer the cumin seeds after they are added.
4. Fry the onions until they are golden brown. Fry for a minute before adding the ginger and garlic paste.
5. The dry spices (coriander powder, red chili powder, turmeric powder, garam masala powder, and salt) should also be included. Combine well and cook until the oil separates and the tomatoes are soft.
6. Mix the masala well with the mutton before adding it. Cover the pan and cook on medium heat for 15 to 20 minutes.
7. Stir the mutton after the pan is uncovered. Add a little water if the curry is too dry.
8. Cover the pan and cook for an additional 15 to 20 minutes, or until the curry is thick and the mutton is tender. Serve hot with naan or rice and garnish with fresh coriander leaves. Enjoy your mouthwatering mutton karahi. 

Different Types:

There are additionally numerous varieties of mutton karahi, Here are probably the most widely recognized types:

White Mutton Karahi: A white sauce, typically made with yogurt or cream, is used in this version of mutton karahi. The sauce has a creamy, tangy flavor because it is cooked with tender mutton pieces and a mix of spices. Naan or rice is typically paired with this kind of karahi.

Peshawari Mutton Karahi: Peshawar, a city in Pakistan, is the name of this version of mutton karahi. Fresh tomatoes, green chilies, and a combination of spices like cumin, coriander, ginger, and garlic are typically used to make it. Garam masala and fresh coriander leaves are added to complete the dish.

Lahori Mutton Karahi: Lahore, a city in Pakistan, is the name of this version of mutton karahi. Fresh tomatoes, ginger, and a combination of spices like cumin, coriander, and red chili powder are typically used to make it. Garam masala and fresh coriander leaves are added to complete the dish. Naan or roti are typically paired with this kind of karahi.

Balochi Mutton Karahi: The Balochistan region in Pakistan is the name of this version of mutton karahi. Fresh tomatoes and green chilies are typically included in the recipe, which typically includes a combination of spices like coriander, red chili powder, and cumin. The dish is done off with a sprinkle of garam masala and new coriander leaves. Naan or rice is typically paired with this kind of karahi.

Mutton karahi can be found in many forms, each with its own distinct flavor and spice profile. There is a mutton karahi for everyone, whether you like a plain, spicy karahi or a creamy, tangy white karahi.