Lahori Mutton Karahi Recipe with Rich Gravy

This dish is cooked in a rich tomato and onion gravy and goes perfectly with buttery naan or parathas.

Ingredients:

750 g boneless mutton

½ cup oil

2 medium tomatoes, pureed

1 small onion, pureed

1 tbsp ginger paste

1 tsp garlic paste

3–4 green chillies, slit

1-inch cinnamon stick

2–3 cloves

1 tsp coriander powder

½ tsp red chilli powder

½ tsp turmeric (haldi)

Salt to taste

How to Make:

Wash and dry the mutton chunks. Mix with garlic paste and set aside for a while.

Heat oil in a karahi (or deep pan). Add the cinnamon stick and cloves.

Add the mutton and fry for about 10 minutes until the colour changes. Add ginger paste and green chillies and fry for a few minutes.

Mix in coriander powder, red chilli powder, turmeric, and salt. Fry a little more.

Add the tomato and onion puree and stir well. Cook until the masala starts leaving oil.

Add some water, cover, and cook until the mutton is soft and tender. Taste and adjust salt if needed.

Turn off the heat, garnish with ginger juliennes, and serve hot.