Sinfully Indian Ginger Mutton Karahi
Mutton, yogurt and green chilies cooked in a pan and spiced with ginger and chilli for a Pakistani dish. Serve with parathas or naan or kulcha or rotis.
26 hr · Serves 4 · Medium
Ingredients
To be ground to a paste
Method
Start cooking mode- Prep 1500 min · Cook 60 min · 1560 min total
- medium
- 1
Prepare the ground paste in your blender/grinder and keep aside. Add yogurt to it and mix well.
- 2
Add the mutton pcs. To this mixture, toss to coat well and marinate them in this mixture for 3 hours or overnight in the refrigerator.
- 3
Heat oil in a kadai{wok}. Add onions and stir-fry until browned. Add the mutton mixture, salt and red chilli powder.
- 4
Mix well. Cook on medium-high heat, until the mutton becomes tender and ready to eat. In the meantime, coarsely pound the corriander leaves using a mortar and pestle.
- 5
Once cooked, remove the mutton from heat. Garnish with the coarsely pounded corriander leaves.
- 6
Serve hot with parathas or naan or kulcha or rotis.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
