Mutton Black Pepper Karahi

Step 1: Heat Oil and Cook Mutton

Heat 100ml of oil in a pan. Add 1kg of mutton pieces and cook on high heat, stirring continuously, until the color of the mutton changes from red to a greyish-brown.

Step 2: Add Pastes and Sauté

Once the mutton changes color, add 1 tablespoon of green chilli paste, 1 tablespoon of garlic paste, and 1 tablespoon of ginger paste. Sauté the mutton with the pastes for 1 minute to infuse the flavors.

Step 3: Add Water and Cook

Pour 500ml of water into the pan, stirring to combine. Cover the pan with a lid and cook on low heat for 1 hour, allowing the mutton to become tender.

Step 4: Season and Finish Cooking

After 1 hour, remove the lid. Add 1 tablespoon of black pepper and 1 teaspoon of salt to the mutton. Stir well and cook on medium heat for 3-4 minutes, allowing the gravy to thicken and the flavors to meld.

Step 5: Garnish and Serve

Finally, add the sliced bullet chillies and julienned ginger to the karahi. Stir gently to combine. Your Mutton Black Pepper Karahi is ready to be served hot.

• Adjust the amount of green chilies and black pepper according to your spice preference.

• Ensure the mutton is fully tender before adding the final spices for the best texture.

• Serve immediately with freshly baked naan, roti, or paratha to enjoy its warmth and flavors.

• For a tangier flavor, add 1-2 chopped tomatoes after sautéing the ginger-garlic paste.

• A spoonful of yogurt can be added along with the water for a creamier gravy.

• Garnish with fresh coriander leaves for added freshness and color.