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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Recipe: Yummy Spiced monkfish

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Spiced monkfish.

Spiced monkfish You can cook Spiced monkfish using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Spiced monkfish

  1. Prepare of monkfish tail fillet per person (scale up the other ingredients if cooking for more than 2).
  2. Prepare of Korean chili powder.
  3. It's of turmeric (or 2 tsp curry powder instead of the two spices).
  4. You need of fine salt.
  5. It's of shallot, finely diced.
  6. It's of ginger root, peeled and chopped into small matchsticks.
  7. Prepare of butter.
  8. Prepare of saffron.
  9. It's of about 50ml chicken stock made with a stock cube or fresh.
  10. It's of crème fraiche.
  11. You need of little chopped parsley.

Spiced monkfish step by step

  1. Monkfish needs firming up before cooking, otherwise it releases a lot of water whilst cooking. Sprinkle the fillets generously with salt, chill for at least half an hour then rinse off the salt and pat dry..
  2. Cut the fish into scallop-sized chunks. Mix the spices and salt together and dip the monkfish pieces in the mix..
  3. Melt the butter over medium-high heat, add the monkfish pieces, the diced shallot and ginger and cook for a minute. Sprinkle the saffron over the dish and turn the monkfish pieces over..
  4. Turn the heat up, add the crème fraiche and the stock and bubble away for another 1-2 minutes. Transfer to serving bowls or dishes and sprinkle with chopped parsley. Serve with plain rice..

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