Yummy Traditional : Main Course

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Dhaba Mutton Karahi Recipe

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:

Mutton korma

Shahi mutton korma

Chicken korma

If you have tried this Dhaba Mutton Karahi Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Tips for making Tasteful Karahi:

To make the perfect mutton karahi, use goat leg meat. Using ghee will enhance the flavor of your dish. Cook mutton karahi in an iron wok for the best results. Be careful not to add too much water, as it can make the mutton mushy and cause it to shred. Additionally, avoid overcooking the mutton, as it may turn blackish.

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.

Serve hot with chapatis, naan, or rice with lime and onion.

Ojri Recipe (tripe)

Sana Rasheed 2 Comments

Ojri recipe with step by step photos and video

Ojri Recipe || Tripe Recipe || How to Make Butt Recipe With Step-by-Step With Photo and Video

Orji Recipe is quite a delicious, spicy, and mouthwatering non-veg recipe made with beef or mutton belly by cleaning from inside and outside. A large number of people don’t like to eat but rather feel disgusted. Whereas if you cook the ojri, also called butt, by cleaning and well roasting with masala, it becomes so tasty and goes well with BOILED RICE, ZEERA RICE, and NAAN

I grew up eating this delicious beef butt (ojri) curry with rice. Personally, I love to eat. I never eat mutton ojri nor wanna eating just because they are too thin and have weird skin that makes me feel nauseous.

First time I am sharing this ojri (butt) recipe. Hopefully, whoever likes to eat butt (ojri) would like my recipe because I made it in a very short way, and it is easy to make. Though this video that I am sharing is short, I will soon share a long video in which I prepared a butt curry.

My Latest Video Ojri Recipe:

Some Tips For Ojri:

Buying Ojri: I have already bought neat and clean ojri from the butcher's shop. I just wash them (ojri) with warm water, but if you don’t get clean butt (ojri) from your area or butcher shop, then don’t panic. I will tell you a method for cleaning ojri

Beef Ojri: Always try to buy the thick ojri rather than the thin. It tastes great and makes it tender and juicy. Whilehin ojri doesn't give the perfect result and taste.

Warm the water, apply some wheat flour over the ojri, and let them remain for 10 minutes. Wash it very well by using warm water and clean all fat from the butt (ojri). Ojri is ready to cook.

Mutton Ojri: Though I never cooked mutton ojri, I won’t say you don’t buy or cook it by choice, so here I can tell you how to clean mutton ojri.

Heat the water with a little salt in a Broad Pan/Wok: first, cut out a big piece of mutton ojri and put the pieces one by one in the hot water. (Keep remembering the stove flame is turned off when you are putting butt pieces in water)

Take out the ojri piece and clean the skin with a sharp knife. It would clean immediately, but mind it, the water should be hot enough.

Use Fresh Ojri: Try to buy fresh ojri and avoid buying stale ojri, as ojri easily rots and gets stinky and never goes away even if you cook it.

Tips for Cooking Ojri: Roasting Ojri with Masala for 10-15 minutes. Aey of aromatic and flavored ojri curry, as the unpleasant odor of ojri goes away with well-roasted techniques. I have shown in my video that when oil comes up, and Ojri turns beautifully roasted by look, then I pour water. You are to follow my tips to make delicious curry.

Yogurt and Ginger Garlic Paste: Use unsweetened yogurt and fresh ground ginger garlic paste. They are all agents of getting rid of the smell and bringing taste to the meal.

Cooking tip: Cook ojri in a heavy-bottom pot as ojri takes time to be tender. If you use a thin-bottom pot, your ojri quickly burns after drying water. For best results, use a pressure cooker to make tender and juicy curry.

In case you don’t have a pressure cooker or you are a bit scared of using this, then you can make ojri in a heavy-bottom pot for around 2 hours on a medium flame until tender.

Fried Chicken Kaleji Masala Recipe

Sana Rasheed Add Comment

fried-chicken-liver-masala-recipe-with-step-by-step-photos

Fried Chicken Kaleji Masala | Chicken Kaleji Masala || How to Make Chicken Liver Masala Recipe with step-by-step photos

Chicken liver masala is quite a delicious, healthy, and flavored fried liver that is prepared with a few basic spices, ghee, and herbs. There are so many ways to enjoy liver, but this has to be my favorite one. Both the texture and the flavor are on point in this chicken liver recipe.

I have shared chicken liver masala recipes and even fried liver, but this is another version. Make sure when you try it at home, you will leave another type of liver. This is too succulent and soft that you can enjoy with Rotis and buns. A very easy and quick recipe can be served at the time of sehri as well as lunch/dinner.

My Latest Video Fried Chicken Kaleji:

If you haven’t made chicken liver before, you may not know where to begin or how to cook it properly. While this chicken liver recipe is super simple, there are a couple of tips and tricks you need to know to get the best possible result, and I’m here to tell you all about it.

Soak the liver: Soaking the chicken liver in vinegar water gets rid of the metallic taste that sometimes people dislike. If you have no vinegar, soaking in water will also work, but not as well. You might want to do this if you’re sensitive to the taste. Personally, I don’t soak the chicken liver at all.

Season only during cooking: Seasoning before cooking will draw out the moisture and leave the liver tasting rubbery and dry. That’s why to preserve the perfect texture, you must do it only during cooking.

Do not overcook: overcooking the liver will cause it to become chalky instead of soft and tender. Take care to just quickly sear the outside, without overcooking the inside.

Don't use salt during cooking: If you are cooking/frying chicken live, avoid using salt during cooking/frying. Salt will make the foam rubbery.

For more Chicken Recipes:

Chicken malai boti

Chicken malai boti paratha

Tandoori chicken

Steam-roasted chicken

Spicy fried chicken

Chicken korma

Afghani dry chicken

If you have tried this Chicken Liver Masala Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

To prepare this recipe, first rinse and clean the liver. You can also soak them in vinegar water for 10 minutes.

Take all the veggies and prepare them.

In the pan, put coriander and cumin seeds, dry red chili buttons, and black peppercorns. Roast them together for a minute on the low flame. Grind roasted whole spices in the mortar.