Mutton
White Karahi || Mutton Karahi || How to Make White Mutton Karahi with step-by-step photos
Mutton White Karahi is a
quite simple, delicious, and creamy flavored mutton dish, It is prepared in a
traditional style with mutton meat, masala, garlic, green chilies, cream, and yogurt.
It takes less time to be prepared. Follow the Mutton White Karahi recipe as
it is to get the best results. It is suitable for dinner or lunch as a main
course item.
Yogurt and cream give it to creamy flavor and make it more
delicious_Personally I love this although it contains high calories due to
the presence of cream in this dish goes well with paratha
and
rumali roti
Mainly white mutton karahi is a Pakistani Dhaba (roadside
restaurant ) food, this recipe is an amazing day saver and even face-saver when
you have no time to cook or you have an unexpected guest or you have been out the whole day and you don’t want to order food because you want home-cooked
food, this is a quick recipe of white karahi never disappointed on such occasions. In the recipe below
I cooked the chicken directly. But
sometimes, when I have time to plan, I simply marinate the chicken with
everything in the recipe except cream. Then I cook it until all the masala is
fried well and then I add cream and follow the remaining step as it is. And
it’s so simple. I particularly wanted to share this pre-marination trick so
someone can benefit. Try to cook in a wok (karahi) but if you don’t have one
then you can cook in a pot or pan as well.
For more Mutton Recipes:
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To prepare this recipe firstly rinse the mutton
under the running water and put it into the pot with water and ginger garlic_
Bring it to a boil on a high flame, Once it reaches boiling point turn the flame
to medium and cover the lid_Allow cooking meat until mutton gets tender
about 90%
If the water remains in the mutton then strain
it out and separate the meat
Dry roast the black peppercorn, cumin, and
coriander seeds on low flame for a minute and then grind into a slightly
coarse powder_Now put the roasted and crushed masala along
with 2 tbsp mutton stock to the yogurt if it remains otherwise add a little water
instead of stock
Take the wok/pot and add oil and butter
together, heat them. Put mutton along with the remaining mutton stock
Keep mixing by adding green chili paste and
spiced yogurt_Now this time turn to roast the karahi on the high-medium flame as the actual taste comes when any type of authentic karahi is roasted
Once the water gets reduced then put heavy cream
along with white pepper
Constantly stirring till oil is separated
Mutton white karahi is done,
And transfer to the serving
dish or bowl_Garnish with green chilies and grated ginger
Mutton
White Karahi is a quite simple, delicious, and creamy flavored mutton dish, It is prepared in a traditional style with
mutton meat, masala, garlic, green chilies, cream, and yogurt...
Ingredients:
- 600g, mutton with bones
- 2 tbsp, homemade ginger garlic paste
- 200ml, water
- Salt to taste
For Yogurt Spiced:
- 100g, homemade yogurt
- 1 tbsp, coriander seeds roasted
- 1 tbsp, cumin seeds roasted
- 1 tsp, black peppercorn roasted
Other ingredients:
- 100g, heavy cream/cooking cream
- 50g, butter/margarine
- 50ml, olive oil
- 1 tbsp, grated ginger
- 4-5 pcs, green chilies
- 1 tsp, white pepper
- 1 tbsp, homemade green chili paste
How to Make Mutton White Karahi?
- To prepare this recipe firstly rinse the mutton under the running water and put it into the pot with water and ginger garlic
- Stir to combine well and bring it to a boil on a high flame
- Once it reaches boiling point turn the flame to medium and cover the lid
- Allow cooking meat until mutton gets tender about 90%
- If the water remains in the mutton then strain it out and separate the meat
- Dry roast the black peppercorn, cumin, and coriander seeds on low flame for a minute, and then grind them into a slightly coarse powder.
- Now put the roasted and crushed masala along with 2 tbsp mutton stock to the yogurt if it remains otherwise add a little water instead of stock
- We just required thick spiced yogurt, not a runny consistency
- Note: Keep in mind don’t mix too much water or stock with yogurt as we have cooked 90% mutton, if we add more liquid to mutton they may shred so be careful
- Take the wok/pot and add oil and butter together, heat them
- Put mutton along with the remaining mutton stock
- Keep mixing by adding green chili paste and spiced yogurt
- Now this time turns to roasting the karahi on a high-medium flame as the actual taste comes only when any type of authentic karahi is roasted
- Once the water gets reduced then put heavy cream along with white pepper
- Constantly stirring till oil is separated
- Mutton white karahi is done
- Turn off the flame and transfer it to the serving dish or bowl
- Garnish with green chilies and grated ginger
- Serve hot with paratha or naan
Have you any doubts about this blog kindly let me know
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