Pakistan, India, Bangladesh – Traditional Mutton Desi Karahi

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by Usama Tariq


Introduction

There are a couple of dishes in Pakistani food that genuinely don’t require an introduction. Biryani, Pilau, Korma… they all discussion for themselves. An extraordinary sheep Karahi too comes in this most excellent class. Frequently found on the menus of dhabbas and restaurants all around Pakistan, served on phenomenal/exceptional remarkable unprecedented occasions and get-together, Lamb Karahi is reasonable the epitome of extraordinary Pakistani sustenance. It is acknowledged that the overseeing Mughul’s solid needing for meat, sheep and goat conflicted with the dietary affinities of various of their subjects inside the subcontinent. Be that as it may, the mountain people of Afghanistan and the Khyber were used to the solid meat-based thin down of the traveler shepherds of the area. Muslims are observing Eid ul Azha and I need to tell this astounding sheep dish by composing that article

Origin

Karahi gosht is supposed to be a dish of Khyber Pakhtunkhwa (when known as NWFP). Inside the city of Peshawar, and its incorporating areas, meat rules superior.

History

For the most part talking, sheep and goat meat (sheep) has consistently been supported in South Asia, Center East, Central Asia, and the Mediterranean. Possibly it was it’s openness or measure that settled on it the animal of decision to be pursued as an expedient and basic dinner, or reality that goat and sheep meat is magnificently fragile and delicious.

Ingredients

  • Mutton mix boti ½ kg
  • Tomatoes sliced 300 g
  • Green chillies slices 2
  • Black pepper crushed 1 tsp
  • (Coriander seeds) roasted & crushed 1 tbs
  • Garam masala powder 1 tsp
  • Ginger julienne
  • Mutton boneless cubes 250 g
  • Water 500 ml or as required
  • Turmeric powder ½ tsp
  • (Salt) 1 tsp or to taste
  • Ginger garlic paste 1 tbs
  • Fresh coriander chopped
  • Cumin seeds roasted & crushed 1 tbs
  • Fresh coriander chopped 2-3 tbs -Ghee ½ Cup
  • Cumin seeds 1 tsp
  • Ginger garlic paste 1 tbs
  • Yogurt whisked ½ Cup
  • Fresh coriander chopped 2 tbs
  • Lemon

Steps to make this dish

  • Finley partitioned Sheep boneless into mince and put in a secured spot.
  • In a wok, join water, turmeric powder, salt, ginger garlic glue and blend well.
  • Incorporate sheep blend boti and blend well.
  • Incorporate tomatoes, blend well and pass on it to discuss stash, spread and cook on medium fire until meat is touchy (30-35 minutes).
  • Incorporate green chilies, bronzed bean stew pulverized, cumin seeds and unused coriander, blend well and cook on tall fire until water is diminished (2-3 minutes) and put in a ensured spot.
  • In a wok, consolidate ghee and let it liquefy.
  •  Incorporate cumin seeds and blend well.
  • As well connect ginger garlic adhere, blend it well and cook for particularly around 30 seconds.
  • Incorporate hand hacked sheep mince and blend well until it changes concealing.
  • Directly combine cooked sheep, blend well and cook for 8-10 minutes.
  • Incorporate yogurt, blend well and cook for 4-5 minutes.
  • Incorporate show day coriander and blend well.
  • Incorporate distressing pepper pulverized, coriander seeds and garam masala powder, blend well and cook until oil detaches.
  • Garnish with ginger, fresh coriander, lemon and serve!

Additional Information

  • Cooking Time: 30 – 40 minutes
  • Preparation Time: 1 hour
  • Serving: 5 – 6 Persons
  • Taste: Spicy

Nutrition

  • Calories: 266 k-cal
  • Fat: 11 g
  • Protein: 31 g
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