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Mutton Karahi Punjabi

Name: Mutton Karahi Punjabi
Cook time: 3180 s
Total time: 3480 s
Yield: 8
Ingredients: 1 tablespoon Oil olive salad or cooking; 1 tablespoon Peppers hot chili green raw; 1 tablespoon Spices ginger ground; 30 grams Garlic raw; 500 grams Lamb domestic cubed for stew or kabob (leg and shoulder) separable lean only trimmed to 1/4 fat cooked braised; 500 grams Mutton cooked roasted (Navajo); 200 grams Beverages water tap well; 4 tablespoons Butter Clarified butter (ghee); 150 grams Onions yellow sauteed; 1 teaspoon Spices chili powder; 1 teaspoon Spices cumin seed; 1/2 teaspoon Spices pepper red or cayenne; 1/2 teaspoon Spices coriander seed; 1/2 teaspoon Spices turmeric ground; 1/2 teaspoon Spices pepper black; 1/2 teaspoon Spices curry powder; 1/2 teaspoon Salt table; 400 grams Tomato products canned puree without salt added; 1 tablespoon Butter Clarified butter (ghee); 3 Units Peppers hot chili green raw; 1 Inch Ginger root raw; 15 grams Coriander (cilantro) leaves raw

58'

Ingredients

Servings

- 8 Portions +

Oil, olive, salad or cooking

1 tablespoon Oil, olive, salad or cooking

Peppers, hot chili, green, raw

1 tablespoon Peppers, hot chili, green, raw

Spices, ginger, ground

1 tablespoon Spices, ginger, ground

Garlic, raw

30 grams Garlic, raw

Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4 fat, cooked, braised

500 grams Lamb, domestic, cubed for stew or kabob (leg and shoulder), separable lean only, trimmed to 1/4 fat, cooked, braised

Mutton, cooked, roasted (Navajo)

500 grams Mutton, cooked, roasted (Navajo)

Beverages, water, tap, well

200 grams Beverages, water, tap, well

Butter, Clarified butter (ghee)

4 tablespoons Butter, Clarified butter (ghee)

Onions, yellow, sauteed

150 grams Onions, yellow, sauteed

Spices, chili powder

1 teaspoon Spices, chili powder

Spices, cumin seed

1 teaspoon Spices, cumin seed

Spices, pepper, red or cayenne

1/2 teaspoon Spices, pepper, red or cayenne

Spices, coriander seed

1/2 teaspoon Spices, coriander seed

Spices, turmeric, ground

1/2 teaspoon Spices, turmeric, ground

Spices, pepper, black

1/2 teaspoon Spices, pepper, black

Spices, curry powder

1/2 teaspoon Spices, curry powder

Salt, table

1/2 teaspoon Salt, table

Tomato products, canned, puree, without salt added

400 grams Tomato products, canned, puree, without salt added

Butter, Clarified butter (ghee)

1 tablespoon Butter, Clarified butter (ghee)

Peppers, hot chili, green, raw

3 Units Peppers, hot chili, green, raw

Ginger root, raw

1 Inch Ginger root, raw

Coriander (cilantro) leaves, raw

15 grams Coriander (cilantro) leaves, raw

Mutton Karahi Punjabi

Nutri value

Go to instructions

Instructions

7 Steps

58'

Total

Preparation

53'

Cooking

Waiting

Step by step

1 of 7

Fry Lamb and Spices

Heat oil in a pot. Fry ginger garlic and chili for a few seconds then add the lamb pieces, stir-fry for 4-5 minutes until lamb has changed its color and has developed light golden marks on the surface.

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2 of 7

20'

Cook Lamb

Add ¾ cup water. Cover and cook lamb on medium-low heat until half-done about 15-25 minutes, and set aside.

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3 of 7

Sauté Onions and Spices

In a wok saute onions in oil until golden. Then add all the spices and cook for a minute.

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4 of 7

Cook Tomato Gravy

Add blended tomatoes to the fried onion masala. Cover and cook gravy on medium heat for 5-7 minutes.

Check

5 of 7

10'

Reduce Tomato Gravy

Remove the lid and dry excess tomato water on medium-high heat until you see oil shining on the sides of the pan and the gravy is thick. Stir frequently.

Check

6 of 7

10'

Cook Lamb in Gravy

Add lamb pot to the tomato gravy. Add 1-2 tablespoons ghee and dried fenugreek leaves, and a few chilies. Cover and cook until lamb is tender for about 10 minutes.

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7 of 7

Garnish and Serve

Garnish with ginger, and fresh cilantro. Serve Lamb Karahi with naan, chapati roti, or plain rice.

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