mutton karahi

KarahiGosht is a decadent and rich curry made with either lamb or mutton on the bone,slow-cooked in a thick gravy. Both Mutton Karahi and Lamb Karahi are best served with Naan or Basmati rice.

Karahi Gosht (Mutton or Lamb Karahi)

Kilogram Lamb lamb

Yogurt (full fat

Salt (Sea Salt or Kosher Salt)

Turmeric Powder (haldi)

inch Ginger (organic ginger root)

Garlic (peeled)

Mustard Oil

Red Onions (Thinly sliced)

Cumin Powder

Garam Masala (See notes)

Kashmiri Red Chili Powder

Fennel Powder

Coriander Powder

Tablespoons Tomato Paste

Water

Prepare your lamb or mutton pieces by rinsing with water, and patting dry with kitchen paper

In a large mixing bowl, add the lamb pieces, followed by freshly crushed ginger and garlic. Add yogurt, enough sea salt to season the meat and turmeric. Mix well and cover and keep aside for at least 1 hour or even overnight.

While the meat is marinating, heat a heavy-bottomed Dutch Oven or a heavy pot on the stovetop.

Add mustard oil and let the oil heat up.

Once the oil is hot, add sliced onions, and saute in mustard oil for 5-7 minutes until the onions and browned.

Once the onions are browned, add the marinated meat. Mix with the onions.

Add all the spice powders - garam masala, cumin, coriander, fennel, Kashmiri red chili powder. Mix again.

Add the concentrated tomato paste. Mix well.

Add 1/2 a cup of water and mix the meat well.

Cover the pot with a lid and let it cook on medium-low heat for 30 minutes.

After 30 minutes of slow-cooking, open the lid check to see if there is any residue sticking to the base of the pot.

Use the spatula to remove any residue at the base. It is IMPORTANT that you remove the residue at the base with your spatula before you let it cook again.

If you like your gravy to be thicker, add another 1/2 cup of water, then cover the pot with the lid again. Continue to cook covered, on low-medium heat for 45- 50 minutes, until the lamb is cooked and tender.

To check for doneness, use a fork - it should easily pierce the meat and the gravy should be thick.

Your lamb karahi or mutton karahi is ready to be served with tandoori roti or naan or basmati rice.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1631689326/ztgduqnc8bhta6ligldo.mp4

How to make authentic Lamb Karahi (Karahi Gosht) - a deliciously rich and aromatic slow-cooked lamb in a thick gravy. A dish inspired by the influence of Mughlai cuisine in India.

Lamb Karahi

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Karahi Gosht (Mutton or Lamb Karahi...

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