Mutton Karahi is originally a traditional dish from Pakistani cuisine. This dish is named after a thick, circular cooking vessel it is cooked in.
This is our take on this delicious dish packed with a spicy punch.

Ingredients
Lamb/Mutton - 2kg
Yoghurt - 1cup
Ghee/Oil - 1 tbsp
Onions - 5
Tomatoes - 4
Ginger paste - 2tsp
Garlic paste - 2tsp
Green chillies - 8
Ginger julienned - 1 inch
Kasuri Methi - handful

To make Karahi masala powder
Coriander seeds - 9tsp
Cumin seeds - 3tsp
Fennel seeds - 3tsp
Peppercorns - 3tsp
Kashmiri chilli whole - 7

Preparation
Dry roast the masala given for Karahi Masala in a pan on low heat for 1 mins till the items are roasted and release flavour and allow it to cool.
Transfer to a grinder/ blender and grind it into a powder.
Slice the onions & tomatoes, chop the green chillies, cut an inch of ginger into juliennes.

Process:
Heat oil/ghee in a kadai or pan. Add the sliced onions, mix well and fry for a minute on medium heat.
Add the ginger-garlic paste, mix well and fry for a minute.
Add the sliced tomatoes, salt and turmeric powder. Mix well and fry on medium for a minute.
Now reduce heat to low and cover & cook on low heat for around 15 mins till the onions & tomatoes have softened. Open the lid and give a stir in between.
Add the mutton pieces, mix well and stir for a minute on medium heat.
Give a mix and cover & cook on low heat for around 45 mins till the meat pieces are tender.
Once the mutton pieces are tender, lower heat and add the Karahi masala that was made earlier and mix it well.
Add the whisked yogurt.
Mix it well and cook on low heat for around 4-5 mins till it is cooked and oil separates.
Now add the chopped green chillies and ginger juliennes, mix and cook for 5 mins on low heat.
Add the roasted, powdered Kasuri Methi, mix well and switch off flame.
Garnish with chopped coriander leaves.