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: Appetizing Chicken Ruby

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Chicken Ruby. In a large stewing pan, brown chicken pieces, in butter and oil a few at a time. Chicken Ruby is a gorgeous tomato based curry with complex spices, mild heat, and the most heavenly flavors. It's a legendary dish at London's Dishoom restaurant.

Chicken Ruby This Chicken Ruby Curry knockoff from Dishoom is so incredibly easy to make and very flavorful for a curry without coconut milk. Spices like cinnamon and garam masala are combined to make a flavorful tomato curry sauce. It's an easy and healthy weeknight meal. You can have Chicken Ruby using 27 ingredients and 10 steps. Here is how you cook that.

Ingredients of Chicken Ruby

  1. It's of Coriander Seeds.
  2. It's of Cumin Seeds.
  3. It's of Fennel Seeds.
  4. Prepare of Fenugreek Seeds.
  5. Prepare of Nigella Seeds.
  6. You need of Mustard Seeds.
  7. You need of Peppercorns.
  8. You need of Cinnamon Stick.
  9. It's of Cloves.
  10. You need of Cardomon Pods (Seeds only).
  11. It's of Sea Salt.
  12. You need of Turmeric.
  13. Prepare of Paprika.
  14. It's of Garam Masala.
  15. Prepare of coconut oil (or any cooking oil).
  16. It's of Onions.
  17. You need of Garlic Cloves.
  18. Prepare of Ginger.
  19. You need of Lemon (Juice).
  20. It's of Tomato Puree.
  21. It's of Tinned Tomatoes.
  22. It's of Coconut Milk.
  23. You need of Whole Chilli.
  24. You need of Butternut Squash.
  25. It's of Chicken Legs.
  26. It's of Greek Yogurt.
  27. It's of Coriander.

Season and coat chicken with flour. Bring remaining ingredients to a boil. Coat chicken pieces with a mixture of the flour and salt. Brown in melted butter in skillet, turning once.

Chicken Ruby step by step

  1. Take the 10 first ingredients (all whole spices) and place them in a dry, heavy based pan that can go in the oven. Place over a low heat and warm the spices through until the seeds start popping.
  2. Tip into a pestle & mortar (or a spice grinder) and add half of each of the next four dry ingredients, and grind into a fine powder- if you like some seeds in the curry leave a little course..
  3. Finely dice the onions and fry in the coconut oil over a low heat until they begin to caramelise- add a touch more oil if necessary but try to keep this to a minimum. When the onions are browning and the oil begins to seperate from the onion add half of the ginger and garlic (both grated) and fry again until the oil begins to seperate..
  4. Add in the ground spices, mix into the onions and cook over the low heat until the oil seperates again. Squeeze in half the juice of a lemon to deglaze the pan and add the tomato puree, cook this out for a couple of minutes..
  5. Add in the tinned tomatoes, coconut milk and whole chilli and bring to a low summer, cooking for around 20 minutes. At this point check for seasoning and adjust if necessary..
  6. Peel and chop the squash into inch sized chunks and add to the curry. Simmer for another 40 minutes to an hour and check heat levels. If a little hot, sweetness or acidity will help to balance it out but if you like a bit more spice then add some dried chilli.
  7. To prepare the chicken, remove the skin if still on, cut off the knuckles, crack the other joint and make some deep scores in the meat..
  8. Mix the remaining ginger, garlic, lemon juice and spices to the yogurt and add the chicken before placing in a large food bag. Leave to marinade for at least 1 hour but overnight is best..
  9. I would suggest doing all of this at least a day before you want to eat- the curry spices will become richer and more balanced, whilst the chicken will tenderise and take on the marinades flavour..
  10. To finish the cooking, remove the chicken from the marinade and wipe of the excess. Seal the chicken in a hot pan or on a grill plate before adding to the curry sauce. Cook in a hot oven for an hour and add some freshly chopped coriander before serving..

Meanwhile, mix remaining ingredients in pan. You can use this chicken rub recipe on any type of chicken. If you are going to use a piece of chicken with the skin still on, put the rub underneath the skin so the flavors can be locked in and the flavor will permeate the meat. When the chicken is nearly done, you can add any type of sauce or marinade to up the flavor. Dishoom's chicken ruby curry is everything: spicy, sweet, savory, and utterly addictive.

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