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Maghaz Mutton Karahi

Celebrate Eid with something unforgettable. This Maghaz Mutton Karahi brings deep flavor and serious joy to the table. #happycookingtoyou #foodfusion #desifood

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Ingredients:

-Water 1 Cup

-Lehsan (Garlic) 10-12 cloves

-Adrak (Ginger) 2-inch piece

-Hari mirch (Green chillies) 2-3

-Cooking oil 4 tbs

-Mutton mixed boti 800g

-Himalayan pink salt 1 & ½ tsp or to taste

-Makhan (Butter) 80g

-Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste

-Zeera (Cumin seeds) roasted & crushed 1 tsp

-Karahi masala 1 tbs

-Haldi powder (Turmeric powder) ½ tsp

-Sabut dhania (Coriander seeds) roasted & crushed 2 tsp

-Tamatar (Tomatoes) pureed 3 medium

-Dahi (Yogurt) whisked ½ Cup

-Bakray ka maghaz (Mutton brain) deveined & cleaned 2

-Adrak (Ginger) julienne 1 inch

-Kasuri methi (Dried fenugreek leaves) 1 tbs

-Hara dhania (Fresh coriander) chopped 2 tbs

-Hari mirch (Green chillies) 3-4

-Kali mirch (Black pepper) crushed 1 tsp

-Adrak (Ginger) julienne

-Hara dhania (Fresh coriander) chopped

 

Directions:

-In a jug,add water,garlic,ginger,green chillies,blend well & set aside.

-In a wok,add cooking oil,mutton,pink salt,butter,cover & turn on flame & cook on medium flame until butter melts then mix well & cook on high flame for 4-5 minutes.

-Add blended garlic water,red chilli powder,cumin seeds,karahi masala,turmeric powder,coriander seeds & mix well.

-Add tomato puree,mix well & bring it to boil,cover & cook on low flame until mutton is tender (40-45 minutes).

-On low flame,add yogurt,mix well & cook on high flame until oil separates.

-Add mutton brain,ginger,dried fenugreek leaves,fresh coriander,green chillies,mix well & cook on high flame until oil separates (4-5 minutes).

-Add black pepper crushed,cover & cook on low flame for 4-5 minutes.

-Garnish with ginger,fresh coriander & serve!

 

Recipe By: Seema Hanif

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