Friday, 2 September 2011

Peshawari Mutton or lamb Karahi (Pakistani Dumba Karahi)

Peshawari (Namak Mandi) Mutton/lamb Karahi Recipe

Peshawari Mutton/lamb Karahi
Peshawari Mutton/lamb karahi gosht - the namak mandi way
How to Make Peshawari Mutton Karahi
Mutton – ½ kg
Tomatoes – 3 (cut them halves)
Garlic – 5 cloves
Ginger – 1 medium piece
Green chilies – 4 (cut those halves)
Yogurt – 125g
Oil – 1 ½ tbsp.
Oil – 1/3 cup
Turmeric powder – 1 tsp.
Garam masala – 1 tsp.
Red crushed chili – 1 tbsp.
Salt – to taste
Fresh coriander and ginger flakes for garnishing
Take a wok and put 1 ½ tbsp. oil, then put chopped ginger garlic and fry till sauté, then put mutton and fry until the color changes to white, then put yogurt, turmeric, garam masala, red crushed chilies and salt then mix it well. Also add tomatoes, green chilies and 1 glass of water and let it cook until the tomato softens and meat becomes tender. Then remove tomato skin. If the mutton is done, cook on a little bit of high flame along with 1/3 cup of oil until the water dries. When done, serve with fresh coriander and ginger flakes.
Namak Mandi Karahi
Peshawari/Namak Mandi Karahi Gosht

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