Sinfully Delicious Indian Ginger Mutton Karahi
Indulge in the rich, aromatic flavors of *Sinfully Delicious Indian Ginger Mutton Karahi*, a traditional Pakistani-Indian dish that’s sure to impress. This slow-cooked mutton curry is a symphony of bold spices, tender bone-in mutton, and the vibrant zest of fresh ginger, sliced into matchsticks for a striking garnish. Simmered with creamy yogurt, tangy pureed tomatoes, and fragrant cumin seeds, this dish achieves a perfect balance of spice and depth. Green chilies add a fiery kick, while garam masala infuses warmth into every bite. Served hot and garnished with fresh coriander leaves, this karahi pairs perfectly with buttery naan or fluffy basmati rice, making it an irresistible centerpiece for a feast. Ideal for those craving a heartwarming and authentic Indian experience!
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Recipe Information
Ingredients
- 1 kg Mutton (bone-in)
- 50 g Fresh ginger (thinly sliced into matchsticks)
- 500 g Fresh tomatoes (pureed)
- 1 large Onion (finely chopped)
- 2 tbsp Garlic paste
- 1 tbsp Ginger paste
- 4 units Green chilies (slit)
- 150 g Plain yogurt (whisked)
- 5 tbsp Cooking oil
- 1.5 tsp Red chili powder
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin seeds
- 1 tsp Garam masala
- 2 tbsp Fresh coriander leaves (chopped for garnish)
- 2 tsp Salt
- 250 ml Water (as needed for cooking)
Instructions
Heat the cooking oil in a large karahi (or wok) on medium heat.
Add the cumin seeds and let them sizzle for a few seconds, then add the finely chopped onion and sauté until golden brown.
Stir in the garlic paste and ginger paste. Cook for 1–2 minutes until aromatic.
Add the mutton pieces and sauté on high heat for 6–8 minutes, stirring frequently, until they are lightly browned.
Reduce the heat to medium. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the meat evenly with spices.
Pour in the pureed tomatoes and cook the mixture for 10–15 minutes, stirring regularly, until the oil starts to separate from the masala (spice mixture).
Lower the heat and add the whisked yogurt gradually, stirring constantly to prevent curdling.
Add water, cover the pan, and let the mutton simmer on low heat for 45–60 minutes, or until the meat is tender. Stir occasionally and add more water if needed to maintain a curry-like consistency.
When the mutton is cooked and the oil has separated again, add the slit green chilies and most of the julienned ginger, reserving some for garnish. Cook for another 5–7 minutes.
Sprinkle the garam masala over the curry and stir gently.
Garnish with the remaining ginger matchsticks and fresh coriander leaves before serving.
Serve hot with naan, paratha, or steamed basmati rice. Enjoy your Sinfully Delicious Indian Ginger Mutton Karahi!
Nutrition Facts
Calories |
3654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.9 g | 356% | |
| Saturated Fat | 92.3 g | 462% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 7496 mg | 326% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 31.0 g | ||
| Protein | 202.7 g | 405% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 584 mg | 45% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 5681 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
