Mutton Karahi

Heat oil or ghee in a large karahi or wok over high heat. Add the mutton pieces and sear until they change color and 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 chopped onions (if using) and sauté until translucent. Add ginger-garlic paste and cook for 1-2 minutes until fragrant. Then add the chopped tomatoes and cook until they soften and release their juices, forming a thick paste, about 8-10 minutes. Mash the tomatoes with the back of a spoon as they cook.

Stir in red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Cook the spices for 2-3 minutes, stirring constantly, adding a splash of water if needed to prevent burning. Return the seared mutton to the karahi and mix well to coat with the spice mixture.

Add 1 cup of water, cover the karahi, and reduce heat to low. Let the mutton simmer until it is tender. This can take anywhere from 20-30 minutes, depending on the cut of mutton. Check occasionally and add more water if the gravy dries out.

Once the mutton is tender and the gravy has thickened, increase the heat to medium-high. Add the whipped yogurt and green chilies. Cook, stirring continuously, until the oil separates from the gravy and the yogurt is fully incorporated and cooked through, about 5-7 minutes. This step is crucial for the karahi's texture and flavor.

Stir in the garam masala powder. Garnish generously with julienned fresh ginger and chopped fresh coriander leaves. Serve hot with fresh naan, roti, or plain rice.