Step-by-Step Instructions

1. 1.Combine Mutton and Initial Spices

   Add 1 kg of mutton (or beef) to a karahi. Pour in 2.5 glasses of water, add 1 teaspoon of salt, 1 teaspoon of freshly crushed ginger, 1 teaspoon of freshly crushed garlic, and 1/2 cup of oil. Mix well to combine all ingredients.

2. 2.Cook Mutton until Tender

   Cover the karahi and cook the mutton until it is 80-90% tender and most of the water has dried up. Stir occasionally to prevent sticking.

3. 3.Add Chilies, Ginger, and Garlic Paste

   Once the mutton is tender and water is reduced, add 4-5 medium green chilies (slit), 1 tablespoon of julienned ginger, and 1 teaspoon of ginger-garlic paste. Sauté on high flame until the raw smell of ginger-garlic disappears and the mutton is well-browned.

4. 4.Add Tomatoes and Hot Water

   Arrange 500-550 grams of whole tomatoes (halved or whole) over the mutton. Pour 1 cup of hot water around the tomatoes. Cover the karahi and let it cook for 5-7 minutes until the tomato skins soften.

5. 5.Remove Skins and Mash Tomatoes

   After 5-7 minutes, remove the lid. Using tongs, carefully peel off and discard the softened tomato skins. Mash the tomatoes directly in the karahi with a spatula or spoon. Mix the mashed tomatoes with the mutton and continue cooking on high flame until all the tomato water has dried up and oil separates.

6. 6.Season with Black Pepper

   Once the water has dried and oil separates, add 1 tablespoon of freshly crushed black pepper. Mix thoroughly. Taste and adjust salt if necessary.

7. 7.Garnish and Serve

   Garnish the karahi with 2-3 julienned green chilies, 2 tablespoons of julienned ginger, 1/2 teaspoon of black pepper, and fresh coriander. Turn off the flame. Serve hot with naan or roti.