This dish is originated in Northern Pakistan (Khyber Pakhtunkhwa) and Afghanistan and gets its name from the Shinwari tribe of Pashtuns. Khyber Pakhtunkhwa is famous for its meat dishes. The food from Khyber Pakhtunkhwa is unique and special in its own way as it is so simple. It is cooked with minimal spices and served in its pure form without over garnishing, sides and condiments. This shinwari mutton karahi or shinwari dumba karahi also known as charsi karahi is a very popular recipe of Pashtun cuisine. It is prepared with deliciously tender lamb meat and is given its unique flavour by a generous helping of tomatoes.
Here’s the authentic recipe of shinwari mutton karahi with its unique flavors. The distinguishing feature of this karahi is that it is prepared in the lamb tail fat (dumbe ki chakki). Although there are a lot of recipes on internet claiming to be the original and authentic but most of them seem to add their own twists. In the preparation of the authentic recipe of this simple but a very special karahi, no spices, garlic, ginger or onions are involved, the only spice used is black pepper. Black pepper and green chillies give this karahi a distinctive flavour and aroma.
If you are looking for a totally different karahi recipe, try this recipe at home and enjoy the authentic taste of shinwari karahi in the easiest and quickest possible way. It is one of the top favourite meals of my family and a must try recipe. It’s simple and extremely easy recipe to prepare at home with minimal ingredients that anyone can make at home even if you are a beginner.
I love my karahis whether it’s a mutton karahi, beef or chicken karahi.
Ingredients for Shinwari Mutton Karahi:
Step by step pictorial instructions:
Step 1:
In a wok, heat some oil and fry lamb tail fat in it on medium flame.
Step 2:
Now add lamb meat and salt. Fry until the colour of meat changes to brown. This helps sealing all the juices inside the meat and keeps it moist and tender.
Step 3:
Add tomatoes and water. Cover and cook for 15 – 20 minutes until tomatoes are tender.
Step 4:
Once the tomatoes are tender, remove the skin of tomatoes, crush them with ladle and mix well until tomatoes are dissolved. Cover and cook for 20 more minutes until the meat gets tender.
Step 5:
Sprinkle with freshly ground black pepper and green chillies and cook on high flame for 7 – 8 more minutes or till the gravy is thick.
What do you serve with shinwari mutton karahi?
Serve this succulent karahi with naan or chapatis and a side of fresh salad, chutney and lassi for an elegant and delicious dinner.
Can I prepare this shinwari karahi ahead of time?
You can make this ahead of time. I always cook a double batch of this kind of recipes so I can store some for a quick dinner another night.
- Refrigerator: This recipe will keep well in the refrigerator up to 3 days and can be reheated easily for another dinner.
- Freezer: You can freeze the whole cooked dish for up to 2 months. Let it cool completely before putting it into an airtight container. Be sure to thaw it out on room temperature or overnight in the refrigerator and while reheating, add some water to prevent the gravy from drying.
Recipe Notes and Tips:
- To make the mutton juicy and tender, initially cook it on high heat until it changes the colour. This step will cover the meat pores and juices will remain intact inside the meat so it will give you delicious taste with curry.
- For best results, use fresh tomatoes and refrain from using canned/tinned tomatoes.
- Black pepper is the beauty of this dish, don’t skip it. I always use freshly crushed black pepper.
- Use whole or halved tomatoes so that the skin can easily be removed.
- You can also add some tomato puree for more flavor.
- For the authentic taste, use lamb meat and lamb tail fat or dumbe ki chakki but you can also cook chicken, beef or goat meat with this recipe.
- You can easily scale this recipe as per your requirements.
More recipes from Pushtoon cuisine:
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Ingredients
- Lamb Tail Fat (cubed) – ¼ kg
- Lamb Meat or Mutton (with bones, cubed) – 1 kg
- Cooking Oil – 1 tablespoon
- Salt – 1 tablespoon
- Tomatoes (halved) – 6 large
- Water – ¼ cup
- Black Pepper (freshly ground) – 2 teaspoons
- Green Chillies (chopped) – ¼ cup
Instructions
Step by step recipe is given below:
- In a wok, add cooking oil and heat it.
- Fry lamb tail fat in it on medium flame.
- Now add lamb meat and salt. Fry until the colour of meat changes to brown. This helps sealing all the juices inside the meat and keeps it moist and tender.
- Add tomatoes and water. Cover and cook for 15 – 20 minutes until the tomatoes are tender.
- Once the tomatoes are tender, remove the skin of tomatoes, crush them with ladle and mix well until tomatoes are dissolved.
- Cover and cook for 20 more minutes until the meat gets tender.
- Sprinkle with freshly ground black pepper and green chillies and cook on high flame for 7 – 8 more minutes or till the gravy is thick.
Serve with Naan, Salad and Mint Chutney. Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- To make the mutton juicy and tender, initially cook it on high heat until it changes the colour. This step will cover the meat pores and juices will remain intact inside the meat so it will give you delicious taste with curry.
- For best results, use fresh tomatoes and refrain from using canned/tinned tomatoes.
- Black pepper is the beauty of this dish, don’t skip it. I always use freshly crushed black pepper.
- Use whole or halved tomatoes so that the skin can easily be removed.
