Lahori Karahi Muttonby Leena Kohli (@leenakohli)
Savour the taste of Lahori Karahi Mutton, a slow-cooked dish that combines succulent mutton with a perfect blend of spices resulting in a saucy gravy bursting with flavours. The mutton, so cooked until tender and juicy, adds a depth of taste that will delight your tastebuds. Get ready for a genuinely pleasing and flavourful experience.
- 500gMutton, cut into pieces
- 1tspGarlic (crushed/ground)
- 1Onion (thnily sliced)
- 1/2tbspGinger (finely chopped/ground)
- 1/2tspRed Chilli Powder
- 2Green Cardamoms
- 1Black Cardamom
- 2Cinnamon Sticks (small)
- 1Bay Leaf
- 2Tomato (large)(chopped)
- 3tbspTomato Puree (optional)
- 1tspKashmiri Red Chilli Powder
- Mint Leaves (handful, roughly chopped)
- 2Green Chilli (slit/chopped)
- 2 1/2cupWater
- 3/4tbspCoriander Powder
- 1/2tspCumin Powder
- 1tspSalt (as per taste)
- 1tbspKasuri Methi
- 1/2tspGaram Masala
- Ginger Juliennes (for garnishing)
- Coriander Leaves (for garnishing)
Marinate the mutton pieces with crushed garlic (half tsp) for at least an hour before cooking and set it aside.
Heat oil in a heavy-bottomed wok over medium to high flame.
Add sliced onions and fry until they are golden brown.
Add the marinated pieces of mutton and sauté for 7-8 minutes until lightly golden on all sides.
Add ginger, crushed garlic (half tsp), turmeric, red chilli powder, green cardamoms, black cardamom, cinnamon sticks and bay leaf. Mix well and cook for 3-4 minutes.
Add the chopped tomatoes and tomato puree. Mix well and cook until soft and mushy for 4-5 minutes.
Add kashmiri red chilli powder, mint leaves and green chillies. Mix well until the oil comes onto the surface and leaves the sides.
Add half a cup of water and cook for 8-10 minutes on medium flame.
Add the curd and mix well.
Add coriander powder, cumin powder, and salt. Mix well.
Add 2 cups water and bring the mixture to a boil.
Reduce the heat to low, cover the wok with a lid and cook until the mutton is tender. (approx. 1 hour).
Add kasuri methi and garam masala and mix well. Taste the dish and adjust the seasoning as necessary.
Turn off the flame and let it rest for a few minutes.
Garnish with fresh coriander leaves and ginger juliennes.
Serve hot with rice, roti or naan.
Tips & Tricks
Lahori Karahi Mutton is best made with cuts of meat such as shoulder or leg because they are both tender and flavorful.
I have added tomato puree as it adds a rich, tangy flavour to the dish and will also help to thicken the gravy.
If you are not using tomato puree, use at least 3 tomatoes for the recipe.
If you want a spicier Lahori karahi mutton, add more red chilli powder as per your taste.
You can adjust the consistency of the gravy by adding more water or by cooking it for a longer time to reduce the liquid and thicken it up.
Preparing Lahori mutton karahi on low heat will yield tender and juicy meat.
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