Step-by-Step Instructions

1. 1.Boil the Mutton

   In a pressure cooker, add 1 kg mutton, 0.5 tsp salt, 1 tbsp ginger-garlic paste, 2 tbsp vinegar, 1 tbsp cooking oil, and 1.5 glasses of water. Mix well. Close the pressure cooker lid and place the weight. Once the first whistle blows, cook for 15 minutes.

2. 2.Prepare Cashew-Onion-Yogurt Paste

   While the mutton is cooking, take a blender jar. Add 1 cup yogurt, 0.5 cup fried onions, 200g cashews, and 2 tbsp lemon juice. Blend for about 30 seconds until a smooth paste is formed. Transfer to a bowl and set aside.

3. 3.Prepare Tomato Paste

   In the same blender jar, add 2 small chopped tomatoes. Blend until a smooth paste is formed. Add a little water if needed to help with blending. Set aside.

4. 4.Check Mutton and Reduce Water

   After 15 minutes of pressure cooking, turn off the heat and allow the pressure to release naturally. Once safe, open the lid. The mutton should be perfectly tender. Turn the flame to high and cook for 1-2 minutes to reduce any excess water.

5. 5.Add Tikka Masala

   To the mutton in the pressure cooker, add 2 tbsp Tikka Masala and 0.5 tsp Kashmiri red chili powder. Mix well, ensuring the spices coat the mutton pieces.

6. 6.Prepare Gravy Base

   Heat 0.5 cup cooking oil in a separate karahi (wok) over medium heat. Add 1 tbsp ginger-garlic paste and sauté until fragrant, about 1-2 minutes.

7. 7.Add Tomato Paste and Spices

   Add the prepared tomato paste to the karahi. Then add 0.5 tsp salt, 0.5 tsp black pepper powder, 1 tsp dried coriander powder, 0.5 tsp garam masala powder, and 0.5 tsp red chili powder. Mix everything thoroughly and cook until the oil separates and the mixture thickens, about 3-4 minutes.

8. 8.Incorporate Cashew-Onion-Yogurt Paste

   Add the prepared cashew-onion-yogurt paste to the karahi. Mix it well with the tomato and spice mixture. Continue cooking until the gravy achieves a rich color and the oil separates again, about 3-5 minutes.

9. 9.Combine Mutton with Gravy

   Add the cooked mutton along with any remaining broth from the pressure cooker into the karahi with the gravy. Mix thoroughly, ensuring all mutton pieces are coated. Cook for another 2 minutes to allow the flavors to meld and the oil to rise to the surface.

10. 10.Garnish and Smoke

    Garnish the karahi with fresh coriander, green chilies, and dried red chilies. Place a small metal bowl in the center of the karahi. Put a hot, glowing coal into the bowl. Pour a small amount of cooking oil over the coal to create smoke. Immediately cover the karahi with a lid for 30-40 seconds to infuse the smoky flavor.

11. 11.Serve

    Remove the lid and carefully take out the coal. Your Mutton Tikka Masala Karahi is ready to be served hot with naan or your favorite bread.