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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How to Make Yummy Chicken Curry with Fresh Chilli Paste / Northern Thai style

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Chicken Curry with Fresh Chilli Paste / Northern Thai style. Use blender for quick curry ,but if i have time i prefer pestel and mortar,blend to mix first( lemongrass,turmeric,garlic,shallots,coriander roots ,chilli. Stir in tomatoes, coconut milk, curry paste, salt and pepper. General recipe notes: Spiciness: Thai Red Curry is not supposed to be crazy spicy but it has a nice tingle to it.

Chicken Curry with Fresh Chilli Paste / Northern Thai style A great option when you're short on time but don't want to miss out on taste. Stir in cooked chicken, coconut milk, chickpeas and drained tomatoes. The best part about Thai curries is that you can add the vegetables of your choice and there is no restriction on the quantity. You can have Chicken Curry with Fresh Chilli Paste / Northern Thai style using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chicken Curry with Fresh Chilli Paste / Northern Thai style

  1. You need of chicken of your choice ,chop to bite size.
  2. Prepare of dried hot chilli or less.
  3. It's of fresh turmeric ,or dried 1 tbsp.
  4. Prepare of lemongrass stalk.
  5. You need of kaffir lime leaves.
  6. It's of garlic.
  7. Prepare of shallots.
  8. You need of of galangal.
  9. Prepare of coriander,use both roots and leaves.
  10. You need of water.
  11. It's of fishsauce.
  12. You need of good quality shrimps paste.
  13. Prepare of vegetable oil to fry paste.

Thai flavors--curry paste, fish sauce, lime and coconut milk--and a cabbage and cilantro slaw update this healthy slow-cooker pulled-pork sandwich recipe. Look for red curry paste in jars in the Asian section of the supermarket. Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand.

Chicken Curry with Fresh Chilli Paste / Northern Thai style step by step

  1. Prepare all herbs and chilli in need ,the heart of this dish is turmeric the colour the flavor will be fantastic :).
  2. Use blender for quick curry ,but if i have time i prefer pestel and mortar,blend to mix first( lemongrass,turmeric,garlic,shallots,coriander roots ,chilli,galangal ..preserve some part of lemon grass to fry with the paste ).
  3. Add shrimp paste ,blend more until almost smooth paste.
  4. Crush 3 clove of garlic ,set aside with the paste ,get ready to stir in hot oil.
  5. On medium heat with medium soup pot ,add oil..when it hot stir in crushed garlic and fresh chilli paste ,stir until good aroma ,dont let it burn ,keep stir within 3 mins.
  6. Add chopped chicken ,stir to mix ,stir until no longer pink ,at the bottom will burn easily ,add kaffir lime leave and some slice of lemongrass.
  7. Add water ,change to high heat ,stir only to mix ..then let it boil for 15 mins.
  8. Reduce to medium heat ,add fish sauce ,let it simmer until chicken tendered and soup reduced.
  9. Add chopped coriander leaves ,stir to mix ,heat off,serve hot with rice,steamed jasmine rice or sticky rice :).

Then make a fine paste from dried long red chilli, garlic, red onion, ginger and lemongrass. Tip all the ingredients into a small food processor and blend until smooth. Add another tablespoon of oil, if needed, to combine. Freeze any leftover paste for another time, or make a double or triple batch to freeze in portions. Add Valcom Yellow Curry Paste, turmeric powder and black cardamom powder.

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