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 Cook Delicious Mutton Pasanda

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Mutton Pasanda. This lamb pasanda contains tender pieces of lamb meat, which are cooked in a mildly spiced marinade. Generally speaking, the pasanda marinade consists of the traditional Indian spices, chilli powder, and garlic - in combination with yoghurt, cream or coconut cream. Traditionally, it is served with almond flakes or fresh tomatoes.

Mutton Pasanda Pasanda means that the dish is to everyone's liking; children, beginner meat eaters and old hands alike. It is of a creamy consistency, lamb being marinated in a mix of yoghurt, ground almonds, onion, ginger and garlic. It is mildly flavoured with cardamoms, cinnamon and spices and it is not very hot. You can have Mutton Pasanda using 13 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Mutton Pasanda

  1. It's of Mutton, cut into fillet types. (boneless).
  2. You need of whole garam masala.
  3. Prepare of Bay leaf.
  4. It's of Javitri.
  5. Prepare of Haldi powder.
  6. Prepare of Kashmiri chilli powder.
  7. It's of Garam masala powder.
  8. It's of Coriander powder.
  9. It's of Jeera powder / cumin powder.
  10. You need of Pepper powder.
  11. Prepare of Curd,beaten properly.
  12. You need of Ghee,or white oil.
  13. You need of Salt and sugar.

How to make Mutton Pudina Pasanda - Boneless mutton cubes cooked in flavourful chutney. This recipe is from FoodFood TV channel & has featured on Turban Tadka. Main Ingredients : Boneless Mutton (हड्डी रहित मटन), Mint Our restaurant style mutton pasanda recipe uses papaya as a tenderiser, favoured by the cooks of the royal houses of Awadh and Delhi. It also uses another traditional tenderiser, kachri powder, made from indigenous wild berries found in Rajasthan.

Mutton Pasanda step by step

  1. Cut the boneless mutton pcs into fillet types. Wash properly. Keep aside. Take a non stick karahi, add ghee, and put in the bay leaf and whole garam masala, add javitri also. Put some salt,so that they don't splutter too much. Once the smell of the garam masala come out, add the mutton fillets. With the help of a spatula mix properly, till the colour becomes light pink..
  2. Now add all the masala, one at a time,given in the ingredients box.Keep mixing all the masala along with the mutton. Now add the beaten curd,and mix again. Add salt and sugar to ur taste.Keep stirring for sometime, till the ghee floats on top.Add 1or 1/2 cup of warm water (according to the gravy u want).Mix Well..
  3. Now cover and cook on slow heat for 1/2 an hour, or till mutton is cooked. U can also pressure cook it, for 10 minutes. The gravy should be slightly thick.Once done, serve on a plate, garnish with green chilli, or coriander leaves. Serve hot with either naan, paratha, or roti..

Now grind ginger, garlic and onions to form a paste and mix it with tamarind, with mutton, cumin seeds, coriander powder, all-spice powder, chilli powder and salt. Leave it for one hour for marination. Add the ghee to a pan and put on a high heat until melted. Add the onions and reduce the heat to medium. While the onions are cooking, mix together the Garlic Puree, Ginger Puree, Chilli Powder, Curry Powder, Tumeric and a splash of water to make a paste.

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