Shinwari Mutton Karahi

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Use a traditional karahi for an authentic taste and cooking experience.

• Adjust salt and black pepper according to your taste preferences.

• Ensure the mutton is 80-90% tender before adding tomatoes for best results.

• High flame cooking is crucial for achieving the desired texture and flavor of the karahi.

• Can be made with beef instead of mutton.

• For extra spice, add more green chilies or a pinch of red chili powder during the sautéing phase.