Easiest Way to Cook Tasty Mutton karahi

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Mutton karahi . Often found on the menus of dhabba s and restaurants all around Pakistan, served on special occasions and get-togethers, Mutton Karahi is just the epitome of good Pakistani food. Restaurant Style Karahi Gosht- Slow Cooked Mutton/Lamb Curry is such a rich dish! Eat it the next day and the flavors are even richer and more complex. It has special taste and aroma. Mutton Karahi is a specialty of Lahori food, this dish is made by stir-frying small cubes of lamb or mutton with tomatoes, green chilies, ginger, and garlic in a karahi, the wok-like pan that gives the dish its name. I made it with a less fat. You can have Mutton karahi using 11 ingredients and 6 steps. Here is how you cook it. Ingredients of Mutton karahi Prepare of mutton. Prepare of tomatoes. Prepare of spoon lehsan adrak paste. It's of oil. It's of cup yoghurt. It's of Salt as per taste. Prepare of spoon lal mirch.
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Easiest Way to Prepare Tasty Hijiki Seaweed, Konnyaku, and Bean Sprout Namul

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Hijiki Seaweed, Konnyaku, and Bean Sprout Namul.

Hijiki Seaweed, Konnyaku, and Bean Sprout Namul You can have Hijiki Seaweed, Konnyaku, and Bean Sprout Namul using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Hijiki Seaweed, Konnyaku, and Bean Sprout Namul

  1. You need of Bean sprouts.
  2. You need of Dried hijiki.
  3. You need of Threaded konnyaku.
  4. You need of ●Ginger (grated).
  5. You need of ●Soy sauce.
  6. You need of Chinese powdered soup stock.
  7. You need of ●Sesame oil.
  8. You need of ●White toasted sesame seeds.
  9. You need of Doubanjiang.
  10. It's of Garlic (grated) (optional).
  11. Prepare of Pepper.
  12. You need of Your choice of garnishing, such as minced onion, shiso, or chives.

Hijiki Seaweed, Konnyaku, and Bean Sprout Namul step by step

  1. In a pot, combine the bean sprouts with enough water to cover. Add a pinch of salt and heat..
  2. Put the konnyaku in a bowl, then prepare a strainer above it. Also prepare the hijiki..
  3. Boil the bean sprouts for about a minute. Then pour the hot water from the bean sprouts over the hijiki. Drain the sprouts in the strainer set above the konnyaku..
  4. At this point, I remove the bean sprouts roots. It's helps disperse the residual heat and drain the moisture more quickly..
  5. Drain the konnyaku and hijiki in the strainer then combine them in a heat-resistant bowl. Add the ● ingredients and microwave at 700W for 1 minute..
  6. Mix in the bean sprouts, add a little pepper and it's finished..
  7. I also created this version featuring bean sprouts and mozuku seaweed https://cookpad.com/us/recipes/169556-umami-rich-mozuku-seaweed-and-bean-sprout-namul.
  8. You can also mix in imitation crab or chikuwa, which is also delicious..

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