Mutton Karahi

Heat cooking oil in a large karahi or heavy-bottomed pot over medium-high heat. Add the mutton pieces and sear them until they are lightly browned on all sides, about 5-7 minutes. This helps to lock in the flavor.

Reduce heat to medium. Add the ginger garlic paste to the karahi and cook for 2-3 minutes until fragrant, stirring constantly to prevent burning. Then add red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Stir well and cook for another 2 minutes.

Add the chopped tomatoes to the karahi. Stir everything together, cover the pot, and let it cook on medium-low heat for about 10-12 minutes, or until the tomatoes have softened and released their juices, and the oil starts to separate from the masala. Mash the tomatoes lightly with the back of your spoon.

Stir in the whisked yogurt and green chilies. Mix thoroughly and cook uncovered for another 5-7 minutes, stirring occasionally, until the yogurt is fully incorporated and the gravy thickens slightly. The oil should again begin to separate.

Pour in about 1 cup of water. Bring the mixture to a boil, then reduce the heat to low. Cover the karahi tightly and let the mutton simmer for 25-30 minutes, or until the mutton is fork-tender. If the gravy becomes too dry, add a little more water. Ensure the mutton is cooked through.

Once the mutton is tender and the gravy has reached your desired consistency, stir in the garam masala powder. Cook for 1 minute. Garnish generously with fresh julienned ginger and chopped fresh coriander. Serve hot.