Description
Namkeen (Salty) Mutton Shinwari Karahi is a rich and flavorful spicy mutton dish cooked with fresh tomatoes, green chilies, and aromatic ginger-garlic paste. This traditional Pakistani karahi recipe features tender mutton that is slowly simmered and fried in a wok-like vessel to develop deep, savory flavors, making it a perfect hearty meal for meat lovers.
Ingredients
Scale
Main Ingredients
- 1/2 cup cooking oil
- 3 tbsp ginger and garlic paste
- 1 kg mutton (preferably bone-in)
- 1 kg tomatoes, quartered
- 4 green chillies, ends chopped off
- 1 tbsp salt (adjust to taste)
- 2 cups water
Instructions
- Heat the oil: Pour the cooking oil into a large cooking pot or karahi and warm it up on medium heat for 2 minutes to prepare for frying the meat.
- Brown the mutton: Add the mutton pieces to the warmed oil along with the ginger and garlic paste. Stir everything thoroughly and allow the meat to fry for about 5 minutes until it changes color, locking in juices and enhancing flavor.
- Prepare the vegetables: While the meat is frying, cut all the tomatoes into quarters and chop the ends off the green chilies, preparing them to be added to the pot.
- Add tomatoes and chilies: Once the mutton has browned, add the chopped tomatoes and green chilies into the cooking pot, mixing everything well to combine the flavors.
- Add water and salt: Pour in 2 cups of water and add salt as required. Stir gently and cover the pot with a lid to simmer the dish.
- Simmer until tender: Cook the dish on low flame for approximately 30 minutes, stirring occasionally, until the mutton and tomatoes are tender and the meat is cooked through.
- Reduce the liquid: Remove the lid and continue cooking on low heat, allowing the excess water to evaporate until you are left with a thick and flavorful karahi sauce coating the meat.
- Garnish and serve: Garnish with additional fresh herbs or green chilies if desired, and serve the Namkeen Mutton Shinwari Karahi hot with naan or rice.
Notes
- You can adjust the number of green chilies to control the spiciness of the dish.
- For richer flavor, bone-in mutton is recommended, but boneless can be used as well.
- Use a heavy-bottomed pot or traditional karahi for even cooking and proper caramelization.
- Keep the flame low while simmering to ensure tender meat and prevent burning.
- Additional garnishes like fresh coriander or lemon wedges can enhance the flavor at serving.