Mutton Lahori, also known as Lahori Mutton or Lahori Mutton Curry, is one of my favourite dishes and a hit at family gatherings and get-togethers. This traditional Pakistani dish is trendy for its rich flavours and aromatic spices. This recipe is slow-cooked to enjoy the flavours fully. Originating from Lahore, a city renowned for its vibrant food scene, this dish features tender pieces of mutton cooked in a thick, spicy gravy, making it a favourite...
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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.
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.
How can I make Mutton Lahori gluten-free?
Mutton Lahori is naturally gluten-free as it is made with mutton, spices, tomatoes, and yogurt, none of which contain gluten. Just ensure that any additional ingredients, like store-bought sauces or condiments, are also gluten-free.
What are some good side dishes to serve with Mutton Lahori?
Mutton Lahori pairs wonderfully with naan, roti, or steamed rice. You can also serve it with a side of salad or raita to balance the spiciness and enhance the meal's overall flavor.
Can I substitute mutton with another meat in this recipe?
Yes, you can substitute mutton with lamb or goat meat, as they have similar flavors and textures. However, cooking times may vary slightly depending on the meat's tenderness, so adjust accordingly.
How should I store leftover Mutton Lahori?
Store leftover Mutton Lahori in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of water if the gravy has thickened.
What cooking techniques enhance the flavor of Mutton Lahori?
Marinating the mutton for a few hours or overnight enhances its flavor and tenderness. Additionally, slow cooking the dish allows the spices to fully infuse, resulting in a richer taste. Adjusting the spice levels to your preference can also elevate the dish.
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