Goat / Lamb Karahi

Goat and Lamb Karahi are rich, flavorful Pakistani and North Indian curries cooked in a traditional wok-style pan called a karahi. These dishes are known for their bold, aromatic spices and thick, tangy tomato-based gravy.

Ingredients:

-Goat or Lamb mix boti 1 kg

-Ginger garlic paste - 2 tbs

-Himalayan pink salt 1 tsp or to taste

-Water 3 Cups or as required

-Cooking oil ¾ Cup

-Onion chopped 1 Cup

-Green chillies - sliced 2-3

-Ginger garlic paste - 1 tbs

-Kashmiri lal mirch (Kashmiri Red chilli) powder 1 tsp

-Red chilli - crushed 2 tsp

-Cumin seeds roasted & crushed 2 tsp

-Coriander seeds roasted & crushed 2 tsp

-Black pepper powder - 1 tsp

-Yogurt whisked ½ Cup

-Tomatoes chopped 3 medium

-Himalayan pink salt ½ tsp or to taste

-Dried fenugreek leaves -1 tsp

-Lemon juice 1 tbs

-Green chillies 3-4

-Ginger julienne 1-inch piece

-Fresh coriander chopped handful

-Ginger julienne

-Fresh coriander chopped

Directions:

-In a pressure cooker,add Goat or Lamb,ginger garlic paste,pink salt,water,mix well & bring it to boil,close pressure cooker & cook on medium flame until pressure builds & pressure cook on low flame for 20-25 minutes & set aside.

-On stove: cook until mutton is tender (40-45 minutes).

-In a wok,add cooking oil,onion & mix well.

-Add green chillies,mix well & fry until onions are translucent.

-Add ginger garlic paste & mix well.

-Add kashmiri red chilli powder,red chilli crushed,cumin seeds,coriander seeds,black pepper powder,mix well & cook spices for a minute.

-Add yogurt,mix well & cook on medium flame for 2 minutes.

-Add tomatoes & continue cooking for 1-2 minutes.

-Add pink salt,dried fenugreek leaves,lemon juice & mix well,cover & cook on low flame for 4-5 minutes.

-Add boiled mutton & mix well.

-Add green chillies,ginger,fresh coriander & mix well,cover & cook on low flame for 6-8 minutes.

-Garnish with ginger,fresh coriander & serve!