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.
In the Desi language, a roadside restaurant is called a Dhaba, and here I tried to share this tasty Dhaba-style or restaurant-style mutton karahi recipe. I think there is no difference between them; rather, if you want to compare the tastes of Dhaba or roadside restaurants, then 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. It is impossible to be on a diet there 😉 lol People here in Lahore are known as food lovers. As all of you know,w I am always tempted to try easy and popular dishes at home and perfect them as many as possible. One of 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 less fat, but the taste was so good and excellent. It 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, nd then get ready, get set, and go.
It pairs best with butter naan or simply plain naan and may be served along with rice,e tandoori roti, ti or homemade chapatti,zeera,
or green raita, along
with onion.
For more korma recipes:
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Tips for making Tasteful Karahi:
To prepare this recipe, wash the meat and set it aside.
For blanching tomatoes Boil the water and put the tomatoes into the water. Let the tomatoes fcook or a minute, remove the skin, and
cut them in 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,e then put the 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 it to cook on a 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 cook until tomatoes are soft.
Once the 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 the 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
- 300 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 of coriander seeds, roasted and crushed
- 1 tbsp, cumin seeds roasted and crushed
- 1 tsp, black pepper
- ¼ ts, 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 didn’t have a large-sized iron wok, so I used a pot
- If you have an iron wok, then you must use it because Dhaba-style karahi is cooked in an iron wok
- Add ginger-garlic paste, sauté it for a minute, then put the 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 it to cook on a medium flame until the water is dried out
- Remove the lid, take out all excess oil from the pot, and keep it aside
- This oil will be added at the end
- Now, place the tomatoes over the mutton and again cover the lid
- Let it cook until the tomatoes are soft
- Once tomatoes are soft, add powdered spice, roasted and 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 the karahi with ginger, coriander leaves, and green chilies
- Serve hot with chapatis, naan, or rice with lime and onion
*Not to be
duplicated, rewritten, or published without permission- Thank you!
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