Moroccan Mechoui Recipe

Moroccan Mechoui Recipe - Slow Roasted Leg of Lamb or Shoulder:



Mechoui

 Mechoui is traditionally prepared by roasting a whole lamb either on a spit over a fire or in a pit in the ground. The meat is eaten by hand with salt and cumin for dipping.
This mechoui recipe calls for very slowly roasting a leg of lamb or shoulder in the oven until the meat is tender enough to pull off the bone. Slow roasting with a very low temperature can take up to nine hours, depending on the thickness of the cut. Shorter roasting methods are also described below.
Plan to serve mechoui for a special family dinner or when entertaining.

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Ingredients:

• 1 whole leg of lamb (or shoulder) on the bone.
• 4 tablespoons soft unsalted butter (use smen if desired)
• 3 or 4 cloves of garlic, pressed
• 2 teaspoons salt, or to taste
• 1 teaspoon pepper, or to taste
• 1 teaspoon cumin
• 1/2 teaspoon saffron threads, crushed
• 1/4 teaspoon turmeric, or pinch of Moroccan yellow colorant
• 1 tablespoon olive oil
• ------------------------------------------------------------
• salt
• cumin

Preparation:

Trim excess fat from the leg of lamb, and make a dozen or more cuts deep into the meat with the tip of a sharp knife.
Combine the butter with the garlic, spices and olive oil. Spread the mixture over the entire leg of lamb, working some butter into the incisions made with the knife. Place the leg of lamb in a roasting pan, and proceed with one of the roasting methods below.

Very Slow-Roasting Method - 7 1/2 to 9 Hours

This is my preferred method, taught to me by a friend in Marrakesh, who learned it from her Moroccan mother-in-law. You can reduce cooking time to between four and five hours by using a 350° F (180° C) oven temp.
Preheat an oven to 250°F (120/130°C).
Cover the lamb with foil, sealing the edges tightly. Roast the lamb, basting hourly and resealing the foil each time, for 7 to 8 hours, or until the juices run clear and the meat is tender enough to pinch off the bone. Note: Small legs (under 2 kg) may finish cooking in six hours; large legs may take closer to nine hours.
Remove the foil and increase the oven temperature to 475° F (240° C). Brown the lamb, basting frequently, for 15 to 30 minutes, or until the meat is well-colored.
Transfer the lamb to a platter and allow it to rest for 10 minutes before serving. If desired, the juices can be poured over and around the lamb. Serve dishes of salt and cumin on the side for dipping.

Traditional Roasting Method - 3 to 4 Hours

When shorter on time, this method also works very well, but the meat won't be quite as tender as the above method. The lamb will, however, have more of a crisp crust, which some Moroccans find desirable.
Preheat an oven to 475° F (240° C). Add 1/2 cup of water to the pan, and roast the lamb, uncovered, for 20 minutes.
Reduce the oven temperature to 325° F (160° C) and continue roasting the lamb, basting occasionally, for 2 1/2 to 3 hours, or until the meat is tender, the juices run clear and the lamb has a dark, crisp crust.
Transfer the lamb to a platter and allow it to rest for 10 minutes before serving. If desired, the juices can be poured over and around the lamb. Serve dishes of salt and cumin on the side for dipping.

Fast Roasting Method - 1 to 2 Hours

This is the first way I ever tasted mechoui, as prepared for me by a Moroccan friend. It was part of my early and impressive introduction to Moroccan food.
Preheat an oven to 475° F (240° C). Wrap the exposed lower leg of the lamb in foil to prevent burning. Add 1/2 cup of water and a few tablespoons of olive oil to the pan, and roast the lamb, uncovered, for 1 to 2 hours, basting frequently, until the lamb is well browned and the juices run clear when a knife is inserted deep into the meat. If the meat has browned before the juices are clear, cover the meat with a loose foil to prevent further darkening.
Transfer the lamb to a platter and allow it to rest for at least 10 minutes before serving. If desired, the juices can be poured over and around the lamb. Serve dishes of salt and cumin on the side for dipping. In Pakistan we call it bakre ki raan ;)

note: please note that this recipe is taken from Internet.

Shami Kabab (kebab) recipe

Authentic Pakistani Shami Kabab recipe


Ingredients: 

Shami Kababs

Mutton/beef: 1 kg
Gram lentil: 1 cup
Garlic: 2 whole bulbs
Ginger: 3 inch piece
Cumin seed: 3 tspn
Whole corriander: 3tspn
Cloves: 6
Black pepper: 1 1/2 tspn
Red chillies (whole) 15-20
Black cardamom: 4
Cinnamon: 1 stick ( 4-5 inch)
Garam masala powder: 1 table spoon
Red chilli powder: 1 tspn
Salt: 2 tspn ( or to taste)
Egg: 1 ( if required add one more)
Onion: 1 large
green chillies: 5
fresh corriander (hara dhania)
Mint

Method: 

1. Pour 5 cups of water in a pan, add mutton, cumin seeds, whole corriander, cinnamon, cloves, cardamom, garlic (whole bulbs), whole red chillies, salt, black pepper and start boiling on medium heat.
2. After an hour of boiling add gram lentils and keep boiling until meat is tender and water is absorbed.
3. Seperate and throw the boiled garlic from the mixture.
4. Now chop the dried mixture in chopper.
5. Add fresh green corriander, mint, green chillies, ginger, onion, red chilli poweder, garam masala powder, egg and salt and mix/stirr well.
6. Shape the dough into small round flattened balls or kababs.
7. Fry and enjoy your shami kababs (some people call it kobab as well)!

We serve shami kababs with green raita (mint + fresh corriander + green chilli raita).
Try this recipe this Eid and let me know.

mutton/lamb beef Kaleji (liver) recipe

Here is a special Eid al adha (eid al Azha or baqr/bakra eid) recipe! One of the best treats of Eid-ul-Adha is kaleji. It is usually served at lunch or as a evening snack on eid.

Ingredients:

1- Liver (Kaleji) 1 kg
2- Salt to taste
3- Red chilli 2 - 3 tsps
4- White cumin seeds (roasted, powdered) 1 tsp
5- Lemon juice 1-2
6- Garlic ginger paste 1 tbsp
7- Green chillies 1-2
8- Oil as required
9- Qasoori methi 1 tsp

Method:



1. Heat oil in a wok on medium flame, add liver.

2. Then add garlic and ginger paste..

3. Once the water dries up, add red chilli powder, qasuri methi and cumin powder..

4. Add chopped green chillies and stir.

5. Add lemon juice, and salt..

6. Serve delicious kaleji (qurbani ki khaas recipe, bakre ki kaleji!).


Note: Don't cook kaleji too much otherwise it will start to get harder.
** Above recipe can be used to cook mutton/lamb/beef liver.

Brain Masala (maghaz)

Brain Masala recipe (noted from Chef Zakir's program)

Ingredients:

Brain Masala

Brain (beef 1 or lamb 2)
Tomatoes 2 (medium, peeled and chopped)
Onion 1 (chopped)
Green chilies 3
Ginger, garlic paste 1 tbsp
Fresh coriander
All spices 1/2 tsp
Turmeric 1/2 tsp
Red chilli 1 tsp
Salt to taste
Oil 1/4 cup

Method:

Place washed brain in a sauce pan with enough water to barely cover the brain, add a spoon of turmeric, bring to boil, reduce heat for 2 minutes.
Remove brain from water, drain on absorbent paper.
Heat oil in a pan, fry ginger-garlic paste and chopped onions in it after 2 minutes add chopped tomatoes and keep frying for 3 - 5 minutes.
Add spices, 1 cup of water, bring to boil, simmer for two minutes, add brain in it.
Do no stir continuously, just cook it till oil separates from the masala.
Add fresh coriander, thin slices of ginger and chopped green chilies and serve with naan.

Tip: Add little ginger, garlic paste when you put turmeric while boiling the brain., this way you can get rid of bad smell coming out of brain.

Achar Gosht (mutton) recipe

Lamb/chicken Achar Gosht recipe:


Ingredients:

Achar Gosht (lamb pickle curry)

• Mutton/chicken (small pieces) 1 kg 
• Yogurt 1/2 kg
• Onion 2 (medium, sliced)
• Tomato 4 (medium, peeled)
• Ginger & Garlic Paste 1 tbsp
• Red Chilli powder 2 tsp (or to taste)
• Salt - to taste
• Cooking oil 1/2 cup

Grind the below spices:

• 
  
• Kalonji (black seed) 1 tsp
• Saunf 3 tbsp
• Cumin (Zeera)  2 tsp
• Black cumin (black/shahi zeera) 1 tsp
• Fenugreek (methi dana) 2 tsp
• mustard seeds (rai) 2 tsp
• 
  

Method:

 

1. Marinate meat/chicken with ginger, garlic, chilli powder, salt and yogurt for 2 hours.
2. Heat the oil in a pan, add onion and fry till golden brown.
3. Add marinated meat/chicken and fry for 3 - 5 minutes.
4. Add tomatoes and fry for 2 minutes.
5. Add grinded spices and salt and keep frying for 1 - 2 minutes.
6. Add sufficient water, cook on low heat till meat is tender.
7. If there is still some water let it dry on high flame and serve achaar gosht.

Pakistani Haleem recipe

Mazedar Haleem recipe:

Ingredients:

Haleem



• Chicken/beef boneless 1 kg
• Whole wheat 1 cup
• Onions 2
• Gram pulse 1/2 cup
• Mung pulse 1/2 cup
• Fried onion 1
• Red lentils 1/2 cup
• Maash pulse 1/2 cup
• Rice 1/2 cup
• Oil 1 cup
• Salt 2 tsp (or to taste)
• Coriander powder 2 tsp
• Nutmeg and mace 1/2 tsp
• Turmeric 1 tsp
• Red chilli powder 3 tsp
• Chaat masala as required
• All spices powder 2 tsp
• All whole spices 2 tbsp
• Julien ginger for garnishing
• Fried onion for garnishing
• Lemons 2-3
• Fresh coriander and mint for garnishing

Method:

1. Mix all pulses, rice and whole wheat then soak them in water for 2 - 4 hours.
2. Roast and Grind all whole spices .
3. In a pan put some oil, add chicken/beef and chilli powder, salt, turmeric, ground all spices and  fry on high flame for five minutes.
4. Add water and cook on low flame for 2 hours or till it becomes tender.
5. In a separate pan boil all the pulses, rice and wheat for 2 hours.
6. Turn the flame off and let meat and pulses/wheat/rice cool.
7. Blend pulses/rice/wheat and meat slightly.
8. Now take a bigger pan and add blended mixture in it and start cooking in low flame for at least 2 hours.
9. Mix well, with back of spoon and a wooden ladle (i.e. give ghota).
10. Add ground nutmeg and mace.
11. Dish out and give tarka.
12. Granish with coriander leaves, mint, fried onion, green chilli, julien ginger and sprinkle chaat masala.

Bakre (lamb/goat) ke paye (Lamb trotters) - Authentic Pakistani recipe

Bakre (lamb/goat) ke paye (Lamb trotters) recipe:


Below is a delicious recipe of lamb trotters (bakre ke paye) which I am cooking since many years at my home and at friend/relatives' places (on demand) as well. This dish is one of Eid al adha's special dish. Before trying this recipe please note that, this is not recommended for any one with high cholesterol (once in a while you may have them ;) ). Any way, enjoy!


Ingredients:


For boiling:

1. Mutton paye/pai (trotters) 6
2. Garlic 1 bunch
3. Salt 1 tsp. (or to taste)
4. Turmeric 1 tsp.
5. Black pepper 1 tsp.
6. Black cardamom 4
7. Cloves 5
8. Cinnamon 1 small stick
9. Cumin 2 tsp.
10. Onion two medium
11. Water five - six glasses

• • • • 
        
• 
  
• 
  
• For Masala:

1. Onion 1 big or 2 small (sliced)
2. Whole Coriander seeds (grounded) 2 tsp.
3. All spices (garam masala) (whole) 2 tbsp.
4. All spice powder 1 tsp.
5. Ginger, garlic paste 2 tsp.
6. Oil 1/4 cup

Preparation method:

1. First add water and boil all the ingredients that are mentioned above for boiling.
2. Boil for at least 3, 4 hours on low flame.
3. Take 1/4 cup oil in a pan and fry onion and all mentioned spices for masala (except all spice powder).
4. Add boiled payas from the stock and keep frying for five - ten minutes.
5. Add three, four cups of water and the stock (which was made after boiling payas).
6. Keep cooking for three, four hours on low flame
7. At the end sprinkle all spice powder and serve with lemon and naans.

Mutton Yakhni Pulao (Pakistani Pilaf)

How to make Yakhni Pulao

Below is the recipe of authentic mutton (or lamb) yakhni pulao (pilaf):

Ingredients for yakhni (stock):

• Mutton/lamb 1 kg.
• Salt  1tsp.
• Garlic 1 bunch.
• Aniseed (saunf) 3 tbsp.
• Coriander seeds 2 tbsps.
• Black cumin 1 tsp.
• White cumin 3 tbsps.
• Cinnamon 2 inch piece.
• Cloves 6
• Black cardamom 4.

Ingredients for Pulao:

• Rice 1 kg.
• Onion two (medium, thinly sliced)
• Black cardamom three.
• Cloves six.
• Salt  4 tsp.
• Cooking oil 1/2 cup.
• Mutton stock (yakhni).

Method:

Yakhni (stock) preparation:

• Take six glasses of water in a deep pan & all the above mentioned yakhni (stock) ingredients on medium flame once it starts boiling lower the flame. Let it simmer until the mutton becomes tender. At this stage yakhni is ready.

Pulao:

• Heat oil in a heavy pan. Fry onions right up until they are golden brown. Put all the spices and fry for around five minutes.
• Add mutton pieces from stock and fry with all the spices for five minutes.
• Add rice with stock (add water if stock is less then four glasses (or one kg)).
• Dry water from it on high flame.
• Once water starts drying, lower the flame and cover the pan's lid tightly for 15 - 20 minutes.
• Serve the Pulao with green raita.

Believe me, if everything is done according to the above recipe, you will have most delicious (mazedar) pulao/pilaf of your life.

Mutton qorma (Korma, Pakistani recipe)

Pakistani Mutton or lamb qorma recipe:


Ingredients:

• 1 tbsp cumin seeds
• 4 ts coriander seeds
• 1-2 ts cayenne pepper
• 1 ts saffron threads
• 3 tbsp hot milk
• 6 tbsp ghee or clarified butter
• 2 medium onions, chopped
• 5 black cardamom pods, cinnamon sticks
• 4 cloves
• 3 bay leaves
• 1 fresh ginger, grated
• 4 large garlic cloves, minced
• 2 lb boneless lamb, cut into-1/2-inch cubes
• 1 cup fresh, sweet, unflavored-yogurt
• 1/4 cup heavy cream
• 1 ts rose/kewra water
• 1/4 cup Blanched almonds 

Method:

• Grind the cumin and coriander seeds, combine with the red pepper. 
• Soak the saffron in 1 or 2 tbsp hot milk.
• Heat ghee or clarified butter in a large, shallow, heavy pan.
• Stir in the onions, cardamom, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes. Add the ginger and garlic (crushed) and cook, stirring constantly and scraping the bottom of the pan, until the on ions are reddish brown.
• Stir in the ground spices and cook, stirring, for about 10-15 seconds, or until the spices release their fragrance.
• Stir half of the meat into the spice mixture. 
• Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices.
• Stir in the remaining meat, and cook as before, scraping the bottom of the pan. If the mixture gets too dry, splash in a little water.
• Turn the heat to medium. Start adding the yogurt ( 1 tablespoon at a time), stirring and incorporating it into the mixture before adding the next tablespoonful. Continue adding in this way until all the yogurt has been used.
• Turn the heat to low. Cover the pan and simmer the meat for about 1 1/2 hours or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, and salt to taste. 
• Stir the cream and cook until the sauce is thick. Stir in the saffron and rose/kewra water and heat thoroughly.
• Fry the almonds in a little oil until golden brown. 
• Serve the lamb korma hot, garnished with the almonds. 
•  Serve korma with naan.

Zinger burger recipe

A very nice zinger burger recipe by chef zakir:

Ingredients:

• 2 chicken breast thin slices
• ½ cup flour
• ½ cup corn flour
• ½ cup rice flour
• 2 tbs baking powder
• 1 egg
• 1ts salt
• 1ts black pepper
• 1ts white pepper
• 4tb.s mayonnaise
• 4 slices cheese
• 2 leaves lettuce
• Oil for frying
• 2 burger buns

Method:

Mix flour, corn flour, rice flour and baking powder and put them a side.
Apply salt, black and white pepper on chicken’s breast both sides.
Beat egg with salt, black and white pepper.
Now apply egg on breast pieces and then coat them in flours, again apply egg and flour (do double coating)
Heat the oil, deep fry the breast pieces on medium heat. Cover them with lid while frying.
Apply mayonnaise on each side of bun, then put chicken,  lettuce leave, and cheese slice. Finish it with other piece of bun on top and serve.

The Best Biryani recipe

This is one of the best Biryani recipes, please do try and let me know what do you think about it?

Ingredients:

• Lamb or chicken – 1 kg 
• Potato – 4 big size (steamed and peeled)
• Tomatoes – 6 (cut in 4 slices)
• Rice – 1 kg (soaked for 15 min)
• Onion – 4 (thinly sliced)
• Lemon – 4
• Dry prunes or plums – 1 cup (soaked in hot water)
• Salt – to taste
• Yogurt – 1 cup
• Ginger garlic paste – 1 ½ tbsp
• Green chillies – 6
• Mint – 1 bunches (1 bunches chopped)
• Green cardamoms – 6
• Cloves – 4
• Whole black peppers – 6
• Black cumin seeds – 1 tsp
• Red chilli powder – 1 tbsp
• Coriander powder – 2 tbsp
• Hot milk – 1 cup
• Orange food colour – ¼ tsp
• Oil or ghee – 1 cup

Method:
Wash meat or chicken pieces and marinade with yogurt, ginger garlic paste, red chili powder, coriander, 2 lemon, mint, green chilies, prunes or plums, and salt. Leave for half an hour. Take a pan, put oil or ghee and fry onion until golden brown, then take half of onion and spread on news paper, and half leave in the pan and add marinated meat in this pan and cook on low heat. When meat done and water dry, fry well. Take
an other pan and deep fry potato slices and tomato pieces as well. Now spread fried potato and tomato pieces on cooked meat or chicken. Boil rice with mint, green chillies, green cardamoms, black peppers, salt and cloves. Now take a pan, apply oil and spread rice layer, then meat layer, then remaining rice, then fried onion, then food color ( dissolve in hot milk), then lemon juice and put on very low heat on dum for 10 minutes. Serve hot with salad and raita.

Hyderabadi Biryani (chicken) recipe

Hyderabadi Biryani is a popular variety of Biryani.There are 2 styles of preparing this variety. The Katchi Biryani is prepared with the Kachi yakhni method (with raw gravy). It is usually accompanied with raita (a yogurt dish) or "hari mirch ka salan".


Ingredients:

• 1 whole chicken / 2 lbs chicken 
• 1 kg Basmati rice / 2 lbs rice
• 1 cup thinly sliced onions
• 2 tsp ginger/garlic paste
• 3 tsp chilli powder
• ½ tsp turmeric
• 100 g cashew nuts
• 4 or 5 bay leaves
• 4 or 5 cloves
• 2 cm long cinnamon sticks
• 3 or 4 cardamom pods
• 1 or 2 tsp shah jeera
• 2 cups mint leaves
• 1 cup coriander leaves (cilantro)
• ½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang)
• 1 lemon
• 1 ½ tsp salt (according to taste)
• 1 cup ghee (clarified butter)
• ½ cup yogurt
• 1 cup oil
• few strands of saffron
• 2 cups finely sliced onions

Preparation:
1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.
3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
4. You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6. Put off the flame and wait for about 10 min before opening. 

Pakistani Chicken Biryani recipe

An authentic and simple Pakistani chicken Biryani recipe, I hope you will like it.

Ingredients: 

• chicken 1 kg
• oil 3 serving spoons
• rice 3/4 kg
• yogurt 3/4 kg
• tomatoes 3-4 (1/2 kg)
• onion 4 (1/2 kg)
• garlic 8 cloves
• ginger 1.5 inch
• cumin 2.5 tsp.
• black cumin 1.5 tsp.
• cloves 12
• lemon 2
• black cardamom 4
• cinnimon 2 inch stick
• black pepper 1 tspn
• ground corriander 3 tsp.
• red chilli powder 1/2 tsp.
• kashmiri chilli powder 1 tsp.
• black pepper (powdered) 1/2 tsp.
• termaric powder 1/2 tsp.
• red chilli (crushed) 1/2 tsp.
• chaat masala 1/2 tsp.
• dried plums (sookha aloo bukhara) 8
• fresh corriander
• fresh mint
• green chillies 6
• jaifal, jawatri (ground together)1/2 tsp.
• dried bay leaf 4
• green cardamoms 8
• saffron
• kewra
• food color

Method: 

1- Fry onions till brown and remove 1/4th of fried onions from pan for later use.
2- Add salt, all types of chillies (except green chillies), cumin, black cumin ( 1 tspn), black cardamoms, cinnimon, ground corriander, termaric powder chaat masala, black pepper ( add whole and powdered both) dried plums, 6 cloves, ginger garlic paste.
3- After adding the above ingredients add 1/4 cup of water and cook for 10 minutes on full heat.
4- Add yougat and tomatoes and cook for 20-25 minutes (or till water dries) on medium heat.
5- Squeeze lemons and add chicken, fry it on full heat for 5 minutes.
6- Now cook for next 30 minutes on low flame.
7- After 30 minutes if water is still present, dry it on high flame.
8- Take 8 green cardamoms, 1/2 tspn black cumin, 1/2 tspn jaifal, jawatri powder, 6 cloves, 3 cardamoms and crush them.
9- Add soaked rice in 3 cup water, start boiling rice, add bay leaf and half of the above crushed ingredients.
10- Add remaining half of the crushed ingredients, green chillies, fresh corriander, mint, saffron, kewra, food color when water is dried from rice.
11- Now add chicken and fried onions in rice.
12- Cover and cook for 15-20 minutes.
13- Serve and pack 1 plate biryani for office.

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Peshawari Mutton or lamb Karahi (Pakistani Dumba Karahi) recipe

Peshawari (Namak Mandi) Mutton lamb Karahi Gosht Recipe

Peshawari Mutton/lamb karahi gosht - the namak mandi way

How to Make Peshawari Mutton Karahi or Karahi Gosht:
Ingredients:
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, 1 tsp roasted and crushed coriander seeds and Kasuri methi.

Method:
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. Now add 1 tsp. roasted and crushed Kasuri methi and coriander seeds and cook for couple of minutes more. When done, serve with fresh coriander and ginger flakes.

Peshawari Namak Mandi Karahi Gosht

Note: This awesome mutton karahi recipe is taken from a restaurant in Namak Mandi Peshawar, it is also called as Mutton Peshawari.