1 kg Mutton
3 medium onion sliced
2 tomatoes chopped
2 tbsp ginger and garlic paste
1 tsp cumin seeds
1 Bay leaf
1/2 tsp turmeric powder
1 1/2 tsp Red Chili powder
1 tsp Roasted cumin powder
1 tsp coriander powder
1/4 tsp garam masala powder
4 green chilies
3/4 cup hung curd
1/4 cup oil
Salt to salt
1 inch ginger cut into julienne
1/2 cup chopped green chilies.
Method:
In a pressure heat oil, add bay leaf and cumin seeds and let it crackle. Put mutton pieces , sliced onion , chopped tomatoes, turmeric powder, red chili powder and salt . Stir it well and close the lid ( DON’T ADD WATER) and let it cook on high heat till one whistle then lower the heat let it cook for 7-8 minutes. The mutton must be cook but little tough to break (90% cooked).
Transfer the content of pressure cooker in a Wok and place it on high heat and stir continuously add ginger julienne, cumin powder, coriander powder , slit green chilies , garam masala, and hung curd .
Keep stiring occasionally and bhuno till oil separates. Add chopped green coriander leaves.
Serve hot with chapati or paratha.
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