Mutton Karahi

Mutton Karahi (Lamb Curry)

Call me a carnivorous but i simply love eating meat. It might offend some vegetarians and i apologize beforehand for that, but if God (that is, for people who believe God exist, like me) in His infinite wisdom didn't wanted us to eat meat maybe He should not have made them so delicious.

Jokes apart, on my quest to finding the best and most flavorsome mutton karahi recipe, i stumbled upon a video which someone had posted on youtube. What an amazing recipe he had found, a hidden gem if i might say.

So fellow readers if you are ready, take out your pens and books and write down this amazing recipe, or i guess just printing out this page, that would be fine too.

After cooking and eating it, i assure you, you will log back onto this blog and try to find other food recipes. Which i will sure enough share with you in a while.

For now, enjoy this amazing dish and thank the Lord for creating tasty animals that we can eat.... ;)

Ingredients:                                     Quantity:

Oil                                                    1 Cup

Mutton                                             1 Kg

Onions                                             2 Medium size

Tomatoes                                         3 Medium size

Yogurt                                             1 1/2 Cup

Green chilli                                      2-4

Coriander Leaves                            Handful

Red Chilli powder                           3/4 Tablespoon

Salt                                                  1/2 Tablespoon

Turmeric powder                             1/2 Teaspoon

Black pepper                                   1/2 Tablespoon

Garam Masala                                 1/2 Tablespoon

Method:

Add mutton, onions, tomatoes, red chilli powder, salt and turmeric powder in a pressure cooker and mix it well (without placing it on the stove yet).

After mixing it thoroughly, close the lid of your pressure cooker and cook it on high heat/flames for at least 25 minutes. Make sure you DO NOT add water or oil in all this process.

After about 25-30 minutes, take the pressure cooker off from the stove and let out all the pressure from the pressure cooker.

Now, add oil in a Wok (Karahi) and put it on high heat, adding the meat from the pressure cooker into the wok and stirring it.

Now add mashed yogurt (it is important that the yogurt is completely in a liquid form and does not have any clumps in it) to the wok and mix it well. Cook this mixture for 10-15 minutes or until the time that you see thick gravy being formed.

At the end add green chilli (slit them from middle), black pepper and garam masala to the wok and cook for another 3-5 minutes.

Before serving it hot, garnish it with the coriander leaves.

Enjoy it with roti (pita bread).