Sinfully Delicious Indian Ginger Mutton Karahi Recipes

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LAMB KARAHI



Lamb Karahi image

Make and share this Lamb Karahi recipe from Food.com.

Provided by Chefsarah _kamal

Categories     Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

20 ounces boneless lamb, cubes
4 fluid ounces oil
2 tablespoons ginger paste
5 tomatoes, quatered
2/3 tablespoon salt
1 tablespoon dry chili flakes
1 liter boiling water
3 tablespoons fresh ginger, cut into thin strips
2 tablespoons chopped green chilies
3 tablespoons chopped coriander leaves

Steps:

  • heat oil & add lamb, fry for 5 minutes.
  • add the ginger paste & fry for a further 5 minutes.
  • now add the quatered tomatoes, salt &chilli flakes, cook for a further 5 minutes.
  • add the hot water n cook on low flame till lamb is tender & half of the liquid is dried up.
  • turn up the heat to high & keep stirring.
  • when 1/4 of the liquid is left add the ginger & chopped chillies, cook for further 5 mins, till the liquid is dried & the tomato skin which would have sepearted by now is curled up.
  • add chopeed corriander & serve with naan.

Nutrition Facts : Calories 663.9, Fat 58.8, SaturatedFat 17.2, Cholesterol 102.9, Sodium 1279.7, Carbohydrate 8.9, Fiber 2.7, Sugar 4.5, Protein 25.9

SINFULLY DELICIOUS INDIAN GINGER MUTTON KARAHI



Sinfully Delicious Indian Ginger Mutton Karahi image

This is from the "FOOD" column by Anjali Vellody of the Weekend magazine from her article "Mad about mutton". I hope you enjoy this mutton speciality!

Provided by Charishma_Ramchanda

Categories     Curries

Time P1DT2h

Yield 4 serving(s)

Number Of Ingredients 12

1 1/4 cups plain yogurt
5 tablespoons oil
1 cup onion, finely chopped
salt
red chili powder
1/2 cup fresh coriander leaves, washed and finely chopped
750 g mutton, washed,cleaned and cut into medium pcs.
1 teaspoon black pepper, coarsely crushed
6 green chilies, washed,ends trimmed and finely chopped
1 medium onion, peeled,washed and finely chopped
2 inches fresh ginger, peeled,washed and cut in thin long strips
3 cloves garlic, peeled,washed and finely chopped

Steps:

  • Prepare the ground paste in your blender/grinder and keep aside.
  • Add yogurt to it and mix well.
  • Add the mutton pcs.
  • to this mixture, toss to coat well and marinate them in this mixture for 3 hours or overnight in the refrigerator.
  • Heat oil in a kadai{wok}.
  • Add onions and stir-fry until browned.
  • Add the mutton mixture, salt and red chilli powder.
  • Mix well.
  • Cook on medium-high heat, until the mutton becomes tender and ready to eat.
  • In the meantime, coarsely pound the corriander leaves using a mortar and pestle.
  • Once cooked, remove the mutton from heat.
  • Garnish with the coarsely pounded corriander leaves.
  • Serve hot with parathas or naan or kulcha or rotis.
  • Enjoy!

Nutrition Facts : Calories 765.6, Fat 53.5, SaturatedFat 18.1, Cholesterol 189.9, Sodium 178.5, Carbohydrate 17.9, Fiber 2.2, Sugar 9.9, Protein 52.7

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