Bold, smoky & packed with authentic flavours — get the perfect Shinwari Mutton Karahi every time with Asad Memon’s tips & tricks, made with #Dalda, our #TrustedRecipePartner #FoodFusion #ShinwariMuttonKarahi #ShinwariKarahi #MuttonKarahi #HappyCookingToYou #DigitalAmmi #Arraywah
Ingredients:
-Dalda cooking oil ¾ cup
-Mutton mix boti 1 kg
-Rewaj/Charbi 100g
-Water 2 Cups
-Iodized Himalayan pink salt 1 & ½ tsp or to taste
-Adrak lehsan (Ginger garlic) chopped 2 tbs
-Hari mirch (Green chillies) 6-7
-Tamatar (Tomatoes) 800g
-Kali mirch (Black pepper) crushed ½ tbs
-Hari mirch (Green chillies) 4-5
-Kali mirch (Black pepper) crushed as required
-Adrak (Ginger) julienne as required
-Hara dhania (Fresh coriander) chopped as required
Direction:
-In a wok, add cooking oil, mutton mix boti, rawaj, water, pink salt, turn on flame, bring it to boil, cover & cook on low flame for 30-40 minutes or until mutton is tender.
-Remove the cover, mix well, add ginger garlic crushed, green chillies, mix well, cook on high flame for 3-4 minutes.
-Cut tomatoes in halves & place on mutton pieces, cover & cook on low flame for 10 minutes or until tomatoes are softened.
-Remove the cover, remove skin of tomatoes, mash tomatoes with the help of a spoon, while cooking on high flame for 2-3 minutes.
-Add black pepper crushed, green chillies & adjust salt if needed, mix well, cook on high flame for 2-3 minutes or until oil separates.
-Garnish with black pepper crushed, ginger julienne, fresh coriander, serve with naan!
