Mutton Karahi 2
Ingerdients:
- 3/4 cup oil
- 3 cinnamon sticks
- 5 black cardamom pods
- 1 kg mutton
- 1 & 1/2 tsp salt
- 1 & 1/2 tbsp garlic paste (heaped)
- 1 tbsp coriander powder
- 1 tsp black pepper powder
- 1/2 tsp turmeric
- 2 tsp cumin powder (heaped)
- 1 & 1/2 tsp Kashmiri chilli powder
- 1 & 1/2 tsp red chilli powder
- 500g tomatoes (ground)
- 1/2 cup yogurt
- 1 & 1/2 tbsp fenugreek leaves
- 1/2 tsp garam masala powder
- 2 tsp karahi masala powder
- 8 green chilies
- 2 & 1/2 inch ginger (julienne cut)
- 2 tomatoes (skin removed)
- Handful of coriander leaves
Recipe:
1. Heat oil in a pan and add cinnamon sticks, black cardamom, mutton, and salt. Fry on high flame for 15 to 20 minutes.
2. Add garlic paste and fry for 5 to 7 minutes.
3. Mix in coriander powder, black pepper, turmeric, cumin powder, Kashmiri chilli, and red chilli powder. Cook on high flame for 2 to 4 minutes.
4. Add ground tomatoes and cook on high flame for 7 to 8 minutes.
5. Pour in 1 & 1/2 glasses of water, cover, and cook on low to medium flame until the meat is tender and the oil separates.
6. Stir in yogurt and cook on high flame until the oil separates.
7. Add fenugreek leaves, garam masala powder, and karahi masala powder. Mix well and cook further on high flame for a few minutes.
8. Add green chilies, julienne-cut ginger, and tomatoes. Cook on high flame for a few minutes.
9. Finally, add coriander leaves and mix well.
10. Garnish with ginger and green chilies.
11. Serve hot with roti, naan, and salad.
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COOK WITH FAIZA