Recipe for Mughal Karahi


  • 1/2 kilo Mutton
  • 250 grams Yogurt
  • 1 Onion chopped
  • 1 Bay leaf
  • 3 Boiled tomatoes
  • 4 Green chilies chopped
  • 25 grams Ground Walnut
  • 4-5 Garlic cloves
  • 1 Ginger
  • ¼ cup Oil
  • 1 tsp All spice powder
  • 1 tsp Turmeric
  • 1 tbsp Chili powder
  • 1 tbsp Coriander powder
  • 1/2 tsp Cardamom powder
  • to taste Salt

Cooking Directions

Heat 1/4the cup of oil in a pan and add the chopped onion, 4-5 cloves of chopped garlic, green chopped chilies and a medium piece of ginger. Sauté it until it gets brown.
Add ½ kg mutton and fry with the mixture well.

Take a separate bowl and mix about 250gm of Yogurt, 1 tbsp coriander powder, ½ tsp cardamom powder, 1 tsp turmeric and 1 tbsp chili powder. Add this yogurt mixture to the pan.

Now put around 1-1/2 cup water, cover the pan and let it cook until mutton is tender.

Now add 3 boiled and chopped tomatoes, 1 bay leaf, 25 gm ground walnut and add salt to taste. Fry them at high flame.

At the end sprinkle 1 tsp all spice powder and serve it hot with roghni naan and raita.

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