Bakra eid Special Mutton Karhai
Ingredients:
1 kg mutton, cut into medium-sized pieces
4 medium-sized tomatoes, finely chopped
2 large onions, finely sliced
4-5 green chilies, split lengthwise
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon red chili powder (or as per taste)
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
Salt to taste
1/2 cup oil
Fresh coriander leaves for garnishing
Ginger slices for garnishing
Lemon wedges for serving
Instructions:
Heat oil in a large karhai over medium heat.
Add sliced onions and cook until they turn golden brown.
Add ginger paste and garlic paste and sauté for a minute.
Add mutton pieces to the karhai and cook on high heat until they are nicely browned on all sides.
Reduce the heat to medium-low and add red chili powder, turmeric powder, coriander powder, and salt. Mix well to coat the mutton evenly with the spices.
Add chopped tomatoes and cook until they become soft and release their juices, stirring occasionally.
Cover the karhai and let the mutton cook on low heat until it becomes tender. This can take around 1 to 1.5 hours, depending on the quality of the meat. You may need to add a little water if the karhai becomes too dry during the cooking process.
Once the mutton is tender and the oil separates from the masala, increase the heat to high and add slit green chilies. Cook for a couple of minutes, stirring continuously.
Sprinkle garam masala powder over the mutton and give it a final stir.
Garnish with fresh coriander leaves and ginger slices.
Serve hot with naan or roti, along with lemon wedges on the side.
Enjoy the delicious and flavorful Pakistani Mutton Karhai!
