If you want to eat delicious, spicy and restaurant style Peshawari Mutton Karahi, you need to follow this recipe!
Introduction to Peshawari Mutton Karahi
Peshawari Mutton Karahi is a traditional dish from Peshawar, Pakistan, known for its rich and robust flavors. This dish features tender mutton pieces cooked in a simple yet flavorful tomato-based gravy with green chilies, ginger, and garlic. Unlike many South Asian dishes, it uses minimal spices, focusing on the natural taste of the ingredients. Typically cooked in a "karahi" (a deep cooking pot), it is a staple at festive gatherings and is best enjoyed with naan or rice. The dish exemplifies the simplicity and depth of Peshawari cuisine.
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Ingredients For Peshawari Mutton Karahi Recipe
- Mutton 1.5 lb
- Ginger Garlic paste 2 tablespoon
- Salt 1.5 teaspoon
- Red Chili Powder 1 teaspoon
- Freshly crushed Black Pepper 1.5 tbsp
- Roasted and crushed Coriander 1 tablespoon
- Roasted and crushed Cumin 1 tablespoon
- Onion Paste 1 cup (2 medium size onions)
- Tomato Puree 1 cup (3 medium size tomatoes peeled and blended)
- Green Chilies 3-4 cut in pieces
- Cilantro ½ bunch
- Julienne Ginger (for garnishing)
- Oil ½ cup
Instructions
Heat oil, add ginger and garlic paste
Add Mutton, bhunofy till it changes color, approx. 5-10 minutes.
Add Onion paste, mix well.
Then add Tomato Puree, cook for approx. 5 minutes.
Add Salt, Red Chili Powder, Crushed Black Pepper. Bhunofy for 5 minutes. Add 2 cups water, cover and cook till meat is tender, approx. 1 hour.
Add roasted and crushed Coriander + Cumin, green chilies, cilantro and bhunofy for 2 minutes on high flame till oil comes on top.
Garnish with Cilantro and Julienne Ginger.
Substitutions
Substitute Mutton with lamb meat or beef.
Variations
Add diced potatoes to the Mutton.
Cooking Method: Add the potatoes about halfway through the mutton cooking process so they become tender and absorb the flavors.
Storage
Mutton karahi can be stored in the refrigerator for up to 3-4 days.
For longer storage, mutton karahi can be frozen for up to 2-3 months.
Love bold flavors? You’ll also enjoy our Shahi Mutton Korma Recipe and Keema Fry Recipe for more hearty, traditional dishes. Don’t forget to browse our Cooking Tips and Techniques for perfect results every time.
Top tip
Adjust the number of green chilies according to your spice preference.
Ensure the mutton is cooked until tender for the best flavor.
You can add a bit of water if the gravy becomes too thick during cooking.
FAQ
Karahi is a dish cooked quickly on high heat in a "karahi" pot, resulting in a thick, chunky sauce with fewer spices. Curry involves slow simmering with a wide range of spices, creating a more liquid, gravy-like consistency.
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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