Sinfully Delicious Indian Ginger Mutton Karahi

Submitted by Charishma_Ramchandani

"This is from the "FOOD" column by Anjali Vellody of the Weekend magazine from her article "Mad about mutton". I hope you enjoy this mutton speciality!"

 

• Ready In: 26hrs
• Ingredients: 12
• Serves: 4

ingredients

• 295.73 ml plain yogurt
• 73.94 ml oil
• 236.59 ml onion, finely chopped
• salt
• red chili powder
• 118.29 ml fresh coriander leaves, washed and finely chopped
• 750 g mutton, washed,cleaned and cut into medium pcs.
• 4.92 ml black pepper, coarsely crushed

• To be ground to a paste

• 6 green chilies, washed,ends trimmed and finely chopped
• 1 medium onion, peeled,washed and finely chopped
• 2 inch fresh ginger, peeled,washed and cut in thin long strips
• 3 clove garlic, peeled,washed and finely chopped

directions

1. Prepare the ground paste in your blender/grinder and keep aside.
2. Add yogurt to it and mix well.
3. Add the mutton pcs.
4. to this mixture, toss to coat well and marinate them in this mixture for 3 hours or overnight in the refrigerator.
5. Heat oil in a kadai{wok}.
6. Add onions and stir-fry until browned.
7. Add the mutton mixture, salt and red chilli powder.
8. Mix well.
9. Cook on medium-high heat, until the mutton becomes tender and ready to eat.
10. In the meantime, coarsely pound the corriander leaves using a mortar and pestle.
11. Once cooked, remove the mutton from heat.
12. Garnish with the coarsely pounded corriander leaves.
13. Serve hot with parathas or naan or kulcha or rotis.
14. Enjoy!

Reviews

[Catherine Robson]

I made this for my DH. And he thought it was really very nice. It had a little after burn tingle. In fact I knew the lamb would tenderise nicely with the chilli marinade as I could feel the burning on my hands from not wearing gloves ....oooowwww. The coriander was a nice touch. Thanks Charishma

 

[Ranikabani]

This was so delicious. It was simple to make and tasted heavenly. Thanks for posting Charisma!

 

[JustJanS]

I was totally amazed at how simple a list of ingredients could taste so good. We could only marinate for a couple of hours and I think it's the reason our meat needed longer than 1 hour to cook. We used what we call "2 tooth" (a sheep with 2 teeth;-) which is older than lamb, but younger than mutton. I used all 6 green chillies (including seeds) and about half a teaspoon of chilli powder. That was perfect for us. Charishma, this was fantastic and will be made again soon!