Mutton Karahi

Heat oil in a large karahi or wok over medium-high heat. Add the mutton pieces and sear them until they are lightly browned on all sides, about 5-7 minutes. Remove the mutton and set aside, leaving the oil in the karahi.

In the same oil, add the sliced onions and cook until they turn translucent and lightly golden, about 5 minutes. Then, add the ginger-garlic paste and sauté for another 2 minutes until fragrant.

Return the seared mutton to the karahi. Add red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Stir well to coat the mutton with spices. Immediately add the chopped tomatoes, cover, and cook on medium heat for 10-12 minutes, or until tomatoes soften and release their juices, stirring occasionally.

Once the tomatoes are soft, mash them with the back of your spoon to create a thick gravy. Continue cooking, uncovered, until the oil separates from the masala, about 5-7 minutes.

Reduce the heat to low. Stir in the whisked yogurt and green chilies. Mix thoroughly and cook for another 2-3 minutes. Add about 1/2 cup of water, cover, and simmer on low heat for 20-25 minutes, or until the mutton is tender and the gravy has thickened to your desired consistency. If needed, add more water during simmering.

Once the mutton is tender, sprinkle with garam masala powder. Garnish generously with fresh chopped coriander and julienned ginger. Serve hot with naan, roti, or rice.