Mutton Karahi

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

Reduce heat to medium. Stir in the ginger-garlic paste and cook for 2-3 minutes until fragrant, being careful not to burn it. This step builds the aromatic base of the karahi.

Add the chopped tomatoes, red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix everything well. Cover the karahi and cook on medium-low heat for about 10-12 minutes, or until the tomatoes soften and release their juices. Mash the tomatoes with the back of your spoon to form a thick gravy.

Increase the heat to medium-high. Add 1 to 1.5 cups of water, or enough to just cover the mutton. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the mutton is tender. Stir occasionally to prevent sticking. Ensure the gravy has thickened to your desired consistency.

Once the mutton is tender and most of the water has evaporated, increase the heat again. Add the whisked plain yogurt and green chilies. Cook, stirring continuously, until the oil separates from the gravy, which usually takes about 5-7 minutes. Stir in the garam masala.

Remove the karahi from heat. Garnish generously with fresh chopped coriander and julienned ginger. Serve the hot Mutton Karahi immediately with fresh naan, roti, or chapati for an authentic Pakistani dinner experience.