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:
- For cooking the mutton karahi, I used cast aluminum wok.
- I always use wooden spoons and silicon utensils for cooking in non-stick pans.
- I prefer using Himalayan salt for my recipes.
- Use aluminium foil cup for coal smoke.
- To put heated coal on aluminium cup, use stainless steel tongs.
- For freezing the meals, I use reusable containers.
- I served this karahi in these copper dishes.
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Ingredients
- 2 teaspoons mustard seed oil
- 1 kg mutton
- 1 tablespoon garlic (chopped)
- 1 tablespoon ginger (chopped)
- 1 teaspoon pink Himalayan salt
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder
- ½ teaspoon black pepper powder
- 1 medium onion (sliced)
- 2 large tomatoes (halved)
- 2 cups water
- julienned ginger (for garnishing)
- whole green chilies (for garnishing)
- coal (for smoke)
Instructions
- Heat the oil in a large wok. Add the mutton and fry on high heat until it turns brown. This step seals in the juices and keeps the meat moist and tender.
- Add chopped garlic and ginger. Sauté for 1 minute until fragrant.
- Add salt, turmeric, coriander, cumin, red chilli powder, and black pepper. Cook for a minute until the spices release their aroma.
- Add sliced onions, halved tomatoes, and water. Cover and cook on medium heat until the meat is tender, stirring occasionally.
- Once the meat and tomatoes are soft, remove and discard the tomato skins. Crush the tomatoes into the curry and cook on high heat until the gravy thickens and oil separates.
- Garnish with julienned ginger and whole green chillies.
- For a smoky flavor, place a small piece of aluminium foil or a cup in the center of the wok. Put hot coal on top, drizzle a few drops of oil on the coal, and immediately cover the wok with a lid. Let it smoke for a few minutes.
Notes
- Frying the meat initially on high heat helps retain its juices for a more flavorful curry.
- Use halved tomatoes for easier peeling after cooking.
- For best results, finish cooking on high heat while stirring constantly to develop rich flavor and texture.
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