Mutton Karhai Restaurant Style
Chef: Sadia Rehman And Fatima Gulzar
Ingredients
1. 1-1/2 kg lamb or mutton
2. 1/2 cup pure butter
3. 1/2 cup plain yogurt
4. 3 to matoes cut into four pieces
5. 3 onions thinly sliced
6. 4 green chilies chopped
7. 2 tablespoon ginger garlic paste
8. 1/2 cup garlic water mix 1 tsp garlic paste with 1 tsp lemon juice in 1/2 cup of water
9. 1-1/2 teaspoon red chili pepper crushed
10. 1/2 teaspoon turmeric powder
11. 1 teaspoon dried fenugreek leaves optional
12. 2 tablespoon cumin seeds roasted & crushed
13. 2 tablespoon coriander seeds roasted & crushed
14. 1/4 teaspoon black pepper
15. 1-1/2 teaspoon salt or to taste
For Garnishing
1. 1/2 teaspoon garam masala powder for sprinkling
2. fresh coriander leaves chopped
3. ginger cut in julienne
4. lemon thinly sliced
5. tomato thinly sliced
For Serving
1. naan or butter naan
Cooking Method
1. Melt butter in a deep wok or pan over medium heat.
2. Fry onions for 3-4 minutes or until transculent.
3. Add ginger garlic paste and meat. Cook for 5-8 minutes or until meat change its color.
4. Mix well and don't add any water.
5. Meat cooked in its own juice
6. Cover with lid and cook for 45 minutes on medium heat.
7. Now add tomatoes, cover it again and cook for another 10 minutes.
8. Add all spices excpet black pepper, mix well.
9. Cook on high heat for 4-5 minutes then add yogurt, green chilies and black pepper.
10. Cook for another 15 minutes or until oil comes on top.
11. Now add garlic water and cook for 10 more minutes or until meat is tender and gravy is thickened.
12. Sprinkle garam masala over it.
13. Garnish with coriander leaves, green chilies, lemon slices, and ginger.
14. Restaurant Style Lahori Mutton Karahi is ready to serve. ENJOY!!
Notes
Serving Suggestions:Serve with butter naan along with raita and ring onions.
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