Authentic Shinwari Mutton Karahi Recipe
This Authentic Shinwari Mutton Karahi is a simple Pashtun-style lamb curry made with fresh tomatoes, lamb tail fat, black pepper, and green chilies. Bold, rustic, and full of flavor.
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Servings: 4
Ingredients
- ¼ kg lamb tail fat (cubed)
- 1 kg lamb meat or mutton (with bones, cubed)
- 1 tablespoon cooking oil
- 1 tablespoon salt
- 6 large tomatoes (halved)
- ¼ cup water
- 2 teaspoons black pepper (freshly ground)
- ¼ cup green chillies (chopped)
Instructions
- In a wok, heat the cooking oil.
- Fry the lamb tail fat in it over medium heat.
- Add the lamb meat and salt. Fry until the meat turns brown. This helps seal the juices inside, keeping the meat moist and tender.
- Add the tomatoes and water. Cover and cook for 15 – 20 minutes until the tomatoes are soft.
- Once the tomatoes are tender, remove their skins, crush them with a ladle, and mix until fully dissolved.
- Cover and cook for another 20 minutes, or until the meat is tender.
- Sprinkle with freshly ground black pepper and chopped green chilies. Cook on high heat for 7 – 8 more minutes or until the gravy thickens.
- Serve with naan, salad, and mint chutney. Enjoy! And remember “COOKING IS EASY!”
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Notes
- To make the mutton juicy and tender, start by cooking it on high heat until it changes color. This seals the surface, locks in the juices, and enhances the flavor of the curry.
- Black pepper is the highlight of this dish, don’t skip it. Always use freshly crushed black pepper for the best taste.
- Use whole or halved tomatoes so that their skins can be easily removed.