Dhaba Mutton Karahi Recipe - Yummy Traditional

Dhaba Mutton Karahi Recipe

dhaba-mutton-karahi-recipe-with-step-by-step-photos


Dhaba Style Mutton Karahi | Restaurant style mutton Karahi || How to Make Mutton Karahi with step by step photos 

Dhaba Mutton Karahi is a more delicious, spicy, and relish dish_this is one of the most popular Pakistani dishes that you will come across almost every Pakistani menu anywhere in the world

The roadside restaurant is called in 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 restaurant 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 diet there ðŸ˜‰ lol people here in Lahore are known as a food lovers_As all of you know I am always tempted to try easy and popular dishes at home, and perfecting it as possible as I could one among them is this Dhaba Mutton karahi
               
dhaba-mutton-karahi-recipe



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 like 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 the 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 the best with butter naan or simply plain naan may be served along with rice tandoori roti or homemade chapatti,zeera or green raita along with onion



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dhaba-mutton-karahi-recipe

Tips for making tasteful karahi:
  1. To make the perfect mutton karahi use goat leg meat
  2. Using ghee will make your karahi tastier
  3. Cook mutton karahi in an iron wok
  4. Don't use more water to cook mutton they may mushy and shred     
  5. don't overcook mutton karahi-it will turn blackish  
                     
mutton-karahi-recipe


To prepare this recipe to wash the meat and set it aside

             
wash-the-mutton-meat



For blanching tomatoes Boil the water and put tomatoes into the water. Let it cook tomatoes for a minute-then remove the skin and cut into half set aside

                         
blanch-the-tomatoes
  
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 

                   
dry-roast-coriander-and-cumin-seeds


Grate the ginger

               

grate-the-ginger



Heat up the ghee in the pot/pan or wok

             
heat-up-the-ghee

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
                         
fry-mutton-with-ginger-garlic-paste



Now pour water into the pot

                 
pour-water-to-the-pot


Bring it to a boil and cover the lid. Allow cooking it on medium flame until water is dried out

                  
bring-it-to-boil-and-cover-the-lid

Remove the lid and take out all excess oil from the pot and keep aside

                 
take=out-all-oil


Now place tomatoes over mutton and again cover the lid_Let it cooks until tomatoes are soft

cook-the-tomatoes


Once tomatoes are soft

                  
once-tomatoes-are-soft


Then add powder spice and roasted spices_Keep on stirring on a medium flame for 10-12 minutes
                
add-powder-spices-to-the-karahi


Then add grated ginger, green chilies, and remaining ghee
                         

add-ginger-and-green-chillies-with-ghee


Further, stir to mix and simmer it for 5 minutes over very low flame
                  
stir-to-mix-well


Dhaba mutton karahi is done
                   
dhaba-mutton-karahi-is-done


Transfer to the serving dish/wok.Garnish karahi with ginger, coriander leaves, and green chilies

                 
transfer-to-the-serving-karahi


Serve hot with chapatisnaan, or rice with limed onion
                 
serve-karahi-with-roti-and-chapatis






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 almost every Pakistani menu anywhere in the world

Ingredients:
  1. 600g.mutton/lamb
  2. 300g, tomatoes  
  3. 8-10 pieces, green chilies
  4. 125g, ghee
  5. 1 ½ tbsp, ginger garlic paste
  6. ½ inch, ginger grated
  7. 1 handful, fresh coriander leaves
  8. 150 ml, water
For spices:
  1. 1 tbsp, coriander seeds roasted and crushed
  2. 1 tbsp, cumin seeds roasted and crushed
  3. 1 tsp, black pepper
  4. ¼ tsp, turmeric powder
  5. 1 tbsp, crushed red chili flakes
  6. Salt to taste 
How to make the dhaba karahi?
  1. Heat the ghee in the pot/pan
  2. I hadn’t large-sized of iron wok this is the reason I used pot
  3. If you have an iron wok then must use it because Dhaba style karahi is cooked in an iron wok
  4. Add ginger-garlic paste sauté it for a minute then put mutton to the oil
  5. Fry them with ginger garlic paste for 5 minutes over medium heat
  6. Now pour water into the pot
  7. Bring it to boil and cover the lid
  8. Allow cooking it on medium flame until water is dried out
  9. Remove the lid and take out all excess oil from the pot and keep aside
  10. This oil will be added at the end
  11. Now place tomatoes over mutton and again cover the lid
  12. Let it cook until tomatoes are soft
  13. Once tomatoes are soft add powder spices roasted crushed cumin and coriander seeds, crushed red chili powder, turmeric powder, salt, and black pepper
  14. Keep on stirring on a medium flame for 10-12 minutes
  15. Then add grated ginger, green chilies, and remaining ghee
  16. Further, stir to mix and simmer it for 5 minutes over very low flame
  17. Dhaba mutton karahi is done
  18. Transfer to the serving dish/wok
  19. Garnish karahi with ginger, coriander leaves, and green chilies
  20. Serve hot with chapatisnaan, or rice with limed onion 
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