Yummy Traditional : Dhaba Mutton Karahi Recipe (2024)

Yummy Traditional : Dhaba Mutton Karahi Recipe (1)



DhabaStyle Mutton Karahi | Restaurant style Mutton Karahi || How to Make Mutton Karahiwith step-by-step photos

Dhaba Mutton Karahi is a delicious, spicy, and relish dish_this is one of the most popular Pakistani dishesthat you will come across on almost every Pakistani menu anywhere in the world

The roadside restaurant is called in the Desi language is Dhaba,and here I tried to share this tastyDhaba style or restaurant-style mutton karahi recipe-I think so no differencebetween them rather if wanna compare both tastes of Dhaba or roadside restaurantsthen in Dhaba has more taste than lavish restaurants.Dhaba Mutton karahi especially comes from Lahore street food

Lahore is famous for its culturally enriched food items-impossible to be on a diet there😉lol People here in Lahore are known as food lovers_As all of you know I am always tempted to try easy and popular dishes at home and perfect them as much as possible as I could one among them is this Dhaba Mutton karahi

Yummy Traditional : Dhaba Mutton Karahi Recipe (2)


Mutton karahi is a specialty of street food, this dish ismade by stir-frying small cubes of lamb or mutton with tomatoes, greenchilies, ginger, and garlic in a karahi_the wok a pan that gives the dish itsname

I made it with the less fat-but taste was so so good and excellent-meat was sotender and succulent-this dish is a very simple and lip-smacking dish for anyonewho loves to have a spicy treat occasionally it's so simple that if you haveingredients in hand then ready get set go

It pairs best with butter naan or simply plain naanand may be served along with rice tandoori roti or homemade chapatti,zeera,or green raita alongwith onion


For more korma recipes:

Muttonkorma

Shahimutton korma

Chickenkorma

If you have tried this Dhaba Mutton Karahi Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

Yummy Traditional : Dhaba Mutton Karahi Recipe (3)

Like Our Videos? Then follow and subscribe to us on youtube forthe latest Recipe Video updates.

Yummy Traditional : Dhaba Mutton Karahi Recipe (4)

Tips for making Tasteful Karahi:

  1. To make the perfect mutton karahi use goat leg meat
  2. Using ghee will make your karahi tastier
  3. Cook mutton karahi in an iron wok
  4. Don't use more water to cook mutton they may mushy and shred
  5. don't overcook mutton karahi-it will turn blackish

Yummy Traditional : Dhaba Mutton Karahi Recipe (5)


To prepare this recipe wash the meat and set it aside

Yummy Traditional : Dhaba Mutton Karahi Recipe (6)


For blanching tomatoes Boil the water and put tomatoes into the water.Let cook tomatoes for a minute-then remove the skin andcut them into half set-aside

Yummy Traditional : Dhaba Mutton Karahi Recipe (7)

Heat the pan and dry roast cumin and coriander seedstogether for a minute over a low flame_Coarsely crush them in the mortar and set aside

Yummy Traditional : Dhaba Mutton Karahi Recipe (8)

Grate the ginger

Yummy Traditional : Dhaba Mutton Karahi Recipe (9)


Heat up the ghee in the pot/pan or wok

Yummy Traditional : Dhaba Mutton Karahi Recipe (10)


Add ginger-garlic paste sauté it for a minute then putmutton to the oil_Fry them with ginger-garlic paste for 5 minutes over medium heat

Yummy Traditional : Dhaba Mutton Karahi Recipe (11)


Now pour water into the pot

Yummy Traditional : Dhaba Mutton Karahi Recipe (12)


Bring it to a boil and cover the lid.Allow to cook it on medium flame until the water is dried out

Yummy Traditional : Dhaba Mutton Karahi Recipe (13)


Remove the lid and take out all excess oil from the pot and keep it aside

Yummy Traditional : Dhaba Mutton Karahi Recipe (14)


Now place tomatoes over mutton and again cover the lid_Let it cooks until tomatoes are soft

Yummy Traditional : Dhaba Mutton Karahi Recipe (15)


Oncetomatoes are soft

Yummy Traditional : Dhaba Mutton Karahi Recipe (16)


Then add powdered spice and roasted spices_Keep on stirring on a medium flame for 10-12 minutes

Yummy Traditional : Dhaba Mutton Karahi Recipe (17)

Then add grated ginger, green chilies, and remaining ghee

Yummy Traditional : Dhaba Mutton Karahi Recipe (18)


Further, stir to mix and simmer it for 5 minutes over a verylow flame

Yummy Traditional : Dhaba Mutton Karahi Recipe (19)


Dhaba mutton karahi is done

Yummy Traditional : Dhaba Mutton Karahi Recipe (20)


Transfer to the serving dish/wok.Garnish karahi with ginger, coriander leaves, and greenchilies

Yummy Traditional : Dhaba Mutton Karahi Recipe (21)


Serve hot with chapatis,naan, or rice with limed onion

Yummy Traditional : Dhaba Mutton Karahi Recipe (22)


Yummy Traditional : Dhaba Mutton Karahi Recipe (23)


Dhaba Mutton karahi
Author: Sana Rasheed
Preparation Time:15 mins
Cooking time:35 mins
Total time:50 mins
Servings:4
Recipe Category:Non-veg
Cuisine:Pakistani
Calories per serving:280 kcal

DhabaStyle Mutton Karahi is a more delicious, spicy, and relishes dish_this isone of the most popular Pakistani dishes that you will come across on almost everyPakistani menu

Ingredients:

  1. 600g.mutton/lamb
  2. 300g, tomatoes
  3. 8-10 pieces, of green chilies
  4. 125g, ghee
  5. 1 ½ tbsp,ginger garlic paste
  6. ½ inch, ginger grated
  7. 1 handful, of fresh coriander leaves
  8. 150 ml, of water

For Spices:

  1. 1 tbsp, coriander seeds roasted and crushed
  2. 1 tbsp, cumin seeds roasted and crushed
  3. 1 tsp, black pepper
  4. ¼ tsp, turmeric powder
  5. 1 tbsp, crushed red chili flakes
  6. Salt to taste

How to make the Dhaba Mutton Karahi?

  1. Heat the ghee in the pot/pan
  2. I hadn’t a large-sized iron wok this is the reason I used a pot
  3. If you have an iron wok then must use it because Dhaba-stylekarahi is cooked in an iron wok
  4. Add ginger-garlic paste sauté it for a minute then putmutton in the oil
  5. Fry them with ginger garlic paste for 5 minutes over mediumheat
  6. Now pour water into the pot
  7. Bring it to a boil and cover the lid
  8. Allow to cook it on medium flame until the water is dried out
  9. Remove the lid and take out all excess oil from the pot and keep it aside
  10. This oil will be added at the end
  11. Now place tomatoes over mutton and again cover the lid
  12. Let it cook until the tomatoes are soft
  13. Once tomatoes are soft add powdered spices roasted crushedcumin and coriander seeds, crushed red chili powder, turmeric powder, salt, andblack pepper
  14. Keep on stirring on a medium flame for 10-12 minutes
  15. Then add grated ginger, green chilies, and remaining ghee
  16. Further, stir to mix and simmer it for 5 minutes over a verylow flame
  17. Dhaba mutton karahi is done
  18. Transfer to the serving dish/wok
  19. Garnish karahi with ginger, coriander leaves, and green chilies
  20. Serve hot with chapatis,naan, or rice with limed onion

*Not beduplicated, rewritten or published without permission- Thank you!

Yummy Traditional : Dhaba Mutton Karahi Recipe (2024)

FAQs

Which part of mutton is best for karahi? ›

The best cuts of lamb for Mutton Karahi are the shoulder and ribs. If you choose a fattier portion, use a little less ghee, if you choose a leaner portion, use the entire cup.

What is the difference between Karahi and Karahi Gosht? ›

A little bit about Karahi Gosht for any food nerds out there: The word Karahi refers to the vessel (commonly used in South Asian cooking, usually made of cast iron and similar to the shape of a wok) and Gosht refers to the meat.

How many whistles for mutton? ›

Pressure Cooker: Cook covered on a medium flame for 4 to 5 whistles, depending on your cooker and the quality of meat. Too Cook in a Pot, bring the curry to a gentle boil. Cover and cook on a medium heat until tender, adding more hot water as needed.

What is the best part of the mutton for curry? ›

The mutton curry cut is prepared from the choicest parts of the goat like the shoulder, raan or leg, nalli or bone marrow and puth or rump and cuts like the chop. These parts hold the maximum amount of flavour and are evenly textured.

Which part of mutton is very tasty? ›

With a bone-in mutton shoulder, the marrow will add maximum flavour. This is the cut for you when you have a few hours to spare. The leg is a slightly leaner cut than shoulder, but still full of flavour due to being another hard working muscle.

Which cooking technique is best for mutton? ›

Mutton has a greater depth of flavour and more fat. It can be cooked in a similar way to lamb shoulder and leg. Try slow-cooking until meltingly tender. Treat prime cuts of mutton, like chops and steak, just like lamb and serve pink.

Why is my karahi so watery? ›

If too much liquid or broth is added to a curry, it will become runny and thin. It may also be thin if the cooking temperature is too low for it to cook, or if the cooking time is too short, thereby preventing the sauce from being reduced.

What does karahi mean in English? ›

Noun. karahi (plural karahis) A deep circular vessel resembling a wok, traditionally of cast iron, used in South Asian cuisine. A kind of curry or stew prepared in such a vessel.

Is karahi Indian or Pakistani? ›

A karahi is a type of thick, circular, and deep cooking pot (similar in shape to a wok) that originated in the Lucknow, India. It is used in Indian, Nepalese, Sri Lankan, Pakistani, Bangladeshi/Bengali, Afghan, and Caribbean cuisines.

How many hours mutton should be marinated? ›

This Mutton Seekh Kebab Recipe calls for 5 hours of marination but overnight would be even better. In a bowl, mix keema, vinegar, fenugreek leaves, garlic-ginger paste, coriander leaves, green chillies, salt and black pepper. Cover and refrigerate the mixture for at least 5 hours.

How long to boil mutton until tender? ›

No matter how big your diced mutton chunks are, the key with this meat is to cook it slow. Gently cooking the mutton for a minimum of three hours at a low temperature will help soften it to produce a meltingly tender texture.

Why is my mutton curry not tasty? ›

Curries can be bland if you haven't used enough of the base aromatics of garlic, ginger, and onion. The onion should be caramelized in oil until well browned and flavorful. Spices should not be old enough to lose potency and preferably should be toasted and ground yourself.

How do you tenderize mutton for curry? ›

Marinating the mutton in acidic ingredients can help break down tough muscle fibres. Using ingredients like yoghurt, vinegar, or citrus juices tenderise the meat. But you can also use some fruits like raw papaya which contains enzymes, such as papain, which can help tenderize meat.

Which state is famous for mutton in India? ›

West Bengal

Kosha mangsho is the Bengali version of mutton curry. It traditionally has less juice and more gravy than mutton curries eaten in other parts of India. This dish is prepared in a kosha style, which involves retaining the mutton's flavor and moisture using slow cooking and sautéeing methods.

Which part of goat is best for curry? ›

The shoulder is a flavorful cut with a good amount of marbling, making it ideal for slow-cooking methods. It is often used in stews, curries, and braised dishes. When cooked low and slow, the shoulder becomes tender and juicy and imparts rich flavors.

What cut of mutton is used for biryani? ›

Chunky, succulent pieces of rich lamb meat, cut from the ribs, shoulder, leg and loin to make for a great assorted mix large cut meat pieces!

Which part of lamb is best for curry? ›

Cuts of Lamb

I prefer to use leg for a basic curry as it's fairly lean, neck fillet works really too. I like to ensure the meat is as trim as possible.

Is mutton shoulder good for curry? ›

I personally prefer using shoulder cuts of lamb or goat when making curries or stews. Some people prefer to use the legs or rump, while some recipes use a mix of mutton pieces from different parts.

References

Top Articles
Latest Posts
Article information

Author: Dr. Pierre Goyette

Last Updated:

Views: 6385

Rating: 5 / 5 (50 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Dr. Pierre Goyette

Birthday: 1998-01-29

Address: Apt. 611 3357 Yong Plain, West Audra, IL 70053

Phone: +5819954278378

Job: Construction Director

Hobby: Embroidery, Creative writing, Shopping, Driving, Stand-up comedy, Coffee roasting, Scrapbooking

Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.