Dhaba Style Mutton Karahi | Restaurant style Mutton Karahi || How to Make Mutton Karahi with step-by-step photos
Dhaba Mutton Karahi is a delicious, spicy, and relish dish_this is one of the most popular Pakistani dishes
that you will come across on almost every Pakistani menu anywhere in the world
The roadside restaurant is called in the Desi language is Dhaba, and here I tried to share this tasty
Dhaba style or restaurant-style mutton karahi recipe-I think so no difference
between them rather if wanna compare both tastes of Dhaba or roadside restaurants
then in Dhaba has more taste than lavish restaurants. Dhaba Mutton karahi especially comes from Lahore street food
Lahore is famous for its culturally enriched food items-impossible to be on a diet there 😉 lol People here in Lahore are known as food lovers_As all of you know I am always tempted to try easy and popular dishes at home and perfect them as much as possible as I could one among them is this Dhaba Mutton karahi
Mutton karahi is a specialty of street 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 a pan that gives the dish its
name
I made it with the less fat-but taste was so so good and excellent-meat was so
tender and succulent-this dish is a very simple and lip-smacking dish for anyone
who loves to have a spicy treat occasionally it's so simple that if you have
ingredients in hand then ready get set go
It pairs best with butter naan or simply plain naan and may be served along with rice tandoori roti or homemade chapatti,zeera,
or green raita along
with onion
For more korma recipes:
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Tips for making Tasteful Karahi:
- To make the perfect mutton karahi use goat leg meat
- Using ghee will make your karahi tastier
- Cook mutton karahi in an iron wok
- Don't use more water to cook mutton they may mushy and shred
- don't overcook mutton karahi-it will turn blackish
To prepare this recipe wash the meat and set it aside
For blanching tomatoes Boil the water and put tomatoes into the water. Let cook tomatoes for a minute-then remove the skin and
cut them into half set-aside
Heat the pan and dry roast cumin and coriander seeds
together for a minute over a low flame_Coarsely crush them in the mortar and set aside
Grate the ginger
Heat up the ghee in the pot/pan or wok
Add ginger-garlic paste sauté it for a minute then put
mutton to the oil_Fry them with ginger-garlic paste for 5 minutes over medium heat
Now pour water into the pot
Bring it to a boil and cover the lid. Allow to cook it on medium flame until the water is dried out
Remove the lid and take out all excess oil from the pot and keep it aside
Now place tomatoes over mutton and again cover the lid_Let it cooks until tomatoes are soft
Once tomatoes are soft
Then add powdered spice and roasted spices_Keep on stirring on a medium flame for 10-12 minutes
Then add grated ginger, green chilies, and remaining ghee
Further, stir to mix and simmer it for 5 minutes over a very
low flame
Dhaba mutton karahi is done
Transfer to the serving dish/wok. Garnish karahi with ginger, coriander leaves, and green
chilies
Dhaba
Style Mutton Karahi is a more delicious, spicy, and relishes dish_this is
one of the most popular Pakistani dishes that you will come across on almost every
Pakistani menu
Ingredients:
- 600g.mutton/lamb
- 300g, tomatoes
- 8-10 pieces, of green chilies
- 125g, ghee
- 1 ½ tbsp, ginger garlic paste
- ½ inch, ginger grated
- 1 handful, of fresh coriander leaves
- 150 ml, of water
For Spices:
- 1 tbsp, coriander seeds roasted and crushed
- 1 tbsp, cumin seeds roasted and crushed
- 1 tsp, black pepper
- ¼ tsp, turmeric powder
- 1 tbsp, crushed red chili flakes
- Salt to taste
How to make the Dhaba Mutton Karahi?
- Heat the ghee in the pot/pan
- I hadn’t a large-sized iron wok this is the reason I used a pot
- If you have an iron wok then must use it because Dhaba-style karahi is cooked in an iron wok
- Add ginger-garlic paste sauté it for a minute then put mutton in the oil
- Fry them with ginger garlic paste for 5 minutes over medium heat
- Now pour water into the pot
- Bring it to a boil and cover the lid
- Allow to cook it on medium flame until the water is dried out
- Remove the lid and take out all excess oil from the pot and keep it aside
- This oil will be added at the end
- Now place tomatoes over mutton and again cover the lid
- Let it cook until the tomatoes are soft
- Once tomatoes are soft add powdered spices roasted crushed cumin and coriander seeds, crushed red chili powder, turmeric powder, salt, and black pepper
- Keep on stirring on a medium flame for 10-12 minutes
- Then add grated ginger, green chilies, and remaining ghee
- Further, stir to mix and simmer it for 5 minutes over a very low flame
- Dhaba mutton karahi is done
- Transfer to the serving dish/wok
- Garnish karahi with ginger, coriander leaves, and green chilies
- Serve hot with chapatis, naan, or rice with limed onion
*Not be
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