MUTTON KARAHI


INGREDIENTS:

Yogurt – 250 grams 

Ginger – 1 inch piece 

Salt – as per taste 

Green chillies – 5 pcs 

Small Green chillies – 5 pcs thinly chopped 

Mutton – 500 grams (small pieces) 

Cumin seeds – 100 grams 

Star anise – 3 to 4 pcs 

Cloves – 5 to 6 pcs 

Green Cardamoms – 8 to 10 pcs 

Dry Coriander – 4 tbsp pcs 

G/Garlic Paste – 2 tbsp 

Cooking Oil – ½ cup 

Special masala – 1 tbsp 

Dry Fenugreek leaves – ½ tsp 

Kashmiri paprika – 125 grams 

Whole Red chillies – 125 grams 

Mace – 1 tsp 

Long pepper – 1 tbsp 


METHOD:



  • Boil mutton pieces well until done.

  • Now heat oil in a wok and add mutton; fry on high heat until mutton turns to brown colour.

    • Now garnish karahi with ginger flakes and serve with hot tandoori naans.

  • Add chopped green chillies and garlic ginger paste. Fry it well for 2 to 3 minutes.

  • Blend yogurt a little bit and add to the pan.

    • Add fenugreek leaves and whole green chillies and cook until oil appears as a separate layer.

  • Then add salt and special masala, and fry on fast flame for 2 to 3 minutes.




  • Mutton karahi is ready to serve. Enjoy in today's dinner.

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