Yummy Traditional : Dhaba Mutton Karahi Recipe (2024)

FAQs

What is mutton karahi made of? ›

Lamb Karahi aka Mutton Karahi is a popular North Indian dish of goat/lamb, slow cooked with tomatoes, ginger, garlic, green chilies and a special coarse ground spice blend known as kadai masala.

The mutton curry cut is prepared from the choicest parts of the goat like the shoulder, raan or leg, nalli or bone marrow and puth or rump and cuts like the chop. These parts hold the maximum amount of flavour and are evenly textured.

A little bit about Karahi Gosht for any food nerds out there: The word Karahi refers to the vessel (commonly used in South Asian cooking, usually made of cast iron and similar to the shape of a wok) and Gosht refers to the meat.

Gently cooking the mutton for a minimum of three hours at a low temperature will help soften it to produce a meltingly tender texture. We've provided instructions on how to cook a simple mutton casserole, but as already mentioned, it's the perfect choice for many winter warmer recipes.

Mutton is a good source of essential nutrients that contribute to overall health. It is rich in high-quality protein, which is essential for muscle building, tissue repair, and immune function.

What distinguishes chicken karahi from other curries from the region is that traditionally, it is cooked without onions in the base, and instead uses just tomatoes, ginger and garlic. It is usually served with naan, roti or rice. This dish is one of the hallmarks of North Indian, Afghan and Pakistani cuisine.

We must leave mutton to marinate for at least 8 hours but the best way is to leave it overnight in the refrigerator. During marination we can add food items that help to soften the meat such as curd or lemon. When you marinate your mutton you must remain generous while adding the ingredients.

Your curry can taste bitter if the spices and garlic are burnt or if you've added too much fenugreek to the dish. You see, the secret to cooking a delicious curry recipe is to create a spicy paste and slowly cook it before adding your meat.

Marinate mutton with salt, ginger garlic, turmeric, garam masala or meat masala, chili powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they make the mutton succulent. Set aside until you prepare the rest or leave it in the refrigerator to marinate overnight.

Carbon steel woks season well after sustained usage and are better to handle compared to cast iron. Triply stainless steel kadhai is preferred for its durability and even heat distribution.

What does karahi mean in English? ›

Noun. karahi (plural karahis) A deep circular vessel resembling a wok, traditionally of cast iron, used in South Asian cuisine. A kind of curry or stew prepared in such a vessel.

If too much liquid or broth is added to a curry, it will become runny and thin. It may also be thin if the cooking temperature is too low for it to cook, or if the cooking time is too short, thereby preventing the sauce from being reduced.

Don't skip marination

Acid breaks down the collagen in the muscles, adding moisture to the meat. Marinate your meat in a pool of curd or lemon or both, with salt, pepper and other seasonings. Aim to marinate for at least two hours, and for best results, do it overnight.

Sautéed- one of the simplest ways to cook mutton, all you need to do is heat up oil, and quickly fry it up. You can marinate first, season as you cook, or even after you've sautéed. Chops/steaks - mutton chops/steaks are a simple, luxurious way to serve up mutton.

Cooking mutton, or just about any other food containing proteins, causes the protein chains to 'unravel', a.k.a. denaturing.

Traditionally press-formed from mild steel sheets or made of wrought iron, a karahi resembles a wok with steeper sides. Today, they can be made of stainless steel, copper, and nonstick surfaces, both round and flat-bottomed, or of traditional materials.

Fresh Ginger - this is a very defining component of any Karahi. We use ginger in both the curry gravy as well as in the garnish in its raw form. Ginger is a very prominent flavour of a Karahi, so this is definitely not something to skimp on!

Ingredients. Common ingredients used to prepare mutton curry include: mutton or goat meat, salt, turmeric powder, mustard oil, ginger garlic paste, dahi (yogurt), assortment of spices, onion, chilli, tomato, and coriander leaves.

The truth is that both lamb and mutton are meats obtained from sheep. The Oxford dictionary defines lamb as 'a young sheep', or 'meat from a young sheep', while mutton is defined as 'meat from a fully grown sheep'.