How to Make Restaurant Style Mutton Koyla Karahi

Karahi is a very popular recipe of Pakistani cuisine which is usually cooked in excessive oil but in this version of mine I used only 2 teaspoons of mustard seed oil. This mutton koyla karahi is one of the best karahi recipes that can be easily prepared. It’s so simple that anyone can make at home even if you are a beginner.

This recipe is a classic touch of ginger, garlic, spices, onions and tomatoes (the key ingredient to make any kind of karahi). This lip-smacking mutton karahi is best served with naans and is loved by everyone. It is a best meal to warm you up and is perfect for anyone on a low carb diet. It’s not only nutritious but delicious too!

If you are looking for healthy karahi recipe, try this recipe at home and enjoy the taste of karahi in easiest, quickest and healthiest possible way with no compromise on taste. It is one of the top favourite meals of my family and a must try recipe. This creamiest and most flavourful savoury dish will be loved and cherished by everyone in your family. I always cook this kind of recipes in double amount so I can freeze some for later use.

Do not forget to include this succulent recipe in your coming weeks menu. Give this recipe a try and let me know how it turned out.

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What to serve this mutton koyla karahi with?

Serve this karahi with naan, roti or with plain rice and a side of salad or chutney.

Can I freeze this mutton koyla karahi?

It freezes very well up to 2 months in an airtight container. Be sure to thaw it out in the refrigerator and while reheating, add some water to prevent the gravy from drying.

Tip: 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.

Recipe Notes:

• Use whole or halved tomatoes so that the skin can easily be removed.
• You can also cook chicken and beef with this recipe, beef take a bit longer to cook.
• You can adjust the spices to your liking.
• There are a lot of variations of karahi, some uses onions, and some don’t, but I used onions in this version of karahi.
• Fenugreek leaves can also be sprinkled in end to enhance the taste.
• For best results, cook karahi on high heat, stirring continuously.
• You can make this dish ahead of time (it stays fresh in the refrigerator up to 3 days).

Pictorials for mutton koyla karahi:

Equipment, tools or ingredients I used:

With Pictures and Links:

Wok

Wooden Spoons

Silicon Utensils

Himalayan Salt

Aluminium Cup

Steel Tongs

Containers

Copper Dishes

You might also like these recipes:

• Baked Masala Mutton Leg / Shoulder
• Beef Chapli Kabab
• Pulao
• Street Style Masala Soda
• Barfi

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Serves: 5 Prep Time: 10 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 50 calories 50 fat

Rating: 4.9/5

( 8 voted )

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Ingredients

• Mustard Seed Oil – 2 teaspoons
• Mutton – 1 kg
• Garlic (chopped) – 1 tablespoon
• Ginger (chopped) – 1 tablespoon
• Pink Himalayan Salt – 1 teaspoon
• Turmeric Powder – 1 teaspoon
• Coriander Powder – 1 teaspoon
• Cumin Powder – 1 teaspoon
• Red Chilli Powder – 1 teaspoon
• Black Pepper Powder – ½ teaspoon
• Onion (sliced) – 1 medium size
• Tomatoes (halved) – 2 large size
• Water – 2 cups
• Ginger (julienned) – for garnishing
• Green Chilli (whole) – for garnishing
• Coal – for smoke

Instructions

Step by step recipe is given below:

1. Heat the oil in a large wok, add meat and fry until the colour of meat changes to brown. This helps sealing all the juices inside the meat and keeps it moist and tender.
2. Add garlic and ginger and cook for 1 minute.
3. Add salt, turmeric powder, coriander powder, cumin powder, red chilli powder and black pepper powder. Cook until fragrant.
4. Add onions, tomatoes and water. Cook covered until the meat is tender, stirring occasionally.
5. Once the meat and tomatoes are tender, remove the skin of tomatoes, crush them and mix well until tomatoes are dissolved. Cook on high heat till gravy is thick.
6. Once the gravy is thick and oil separates, garnish with green chillies and ginger.
7. Take an aluminium cup or foil, place in the middle of wok and put well heated coal on it. Drop a few drops of the oil on coal, it will start releasing smoke, cover the wok with lid and let it smoke for a few minutes.

Take the coal out and serve hot with Naan and a side of fresh Salad or Chutney. Enjoy! And Remember ‘COOKING IS EASY’!

Notes

• Use whole or halved tomatoes so that the skin can easily be removed.
• The spices can be adjusted to your liking.
• Fenugreek leaves can also be sprinkled in end to enhance the taste.
• For best results, cook karahi on high heat, stirring continuously.