In the vibrant tapestry of Pakistani cuisine, few dishes can rival the aromatic and bold flavors of Mutton Karahi. This beloved dish, often simply known as “Karahi,” is a testament to the nation’s love affair with spices, tender mutton, and the art of cooking in a wok-like vessel known as a “karahi.” In this article, we will take a culinary journey through the history, ingredients, preparation, and cultural significance of Mutton Karahi, a dish that embodies the essence of Pakistani hospitality and culinary excellence.
A Glimpse into Pakistani Cuisine
Pakistani cuisine is celebrated for its diversity, influenced by a range of cultures and regions. Mutton Karahi, however, has a special place as a timeless and beloved dish that transcends borders within the country. It’s a dish that brings families, friends, and communities together around the dining table.
Ingredients of Mutton Karachi
- Oil 2 Tablespoons
- Onions, Sliced1 Small
- Tomatoes, Chopped1
- Chicken Strips½ Kg
- Garam Masala1 Teaspoon
- Black Pepper Powder1 Teaspoon
- Coriander Powder1 Teaspoon
- Soy Sauce1 Tablespoon
- Turmeric½ Teaspoon
- Red Chili Powder½ Tablespoon
- Tomato Ketchup1 Tablespoon
- Tomato Paste1 Tablespoon
- SaltTo Taste
- Green ChiliesAs Needed
- Bell Pepper, Julienned1 Cup
- Pimento Red, Julienned1 Cup
- Heat the oil in a wok (karahi) or heavy-bottomed pot such as a Dutch oven.
- Fry the onion over medium-high heat until translucent. Do not brown.
- Add the mutton and ginger garlic paste and cook for 3-4 minutes.
- Now add the spices and cook for another 3-4 minutes until the oil separates.
- Add 1-2 tablespoons of water to prevent the spices from burning.
- Now add yogurt and tomatoes.
- Mix well.
- Cook on medium for 3-4 minutes.
- Add about 1 cup of water and cover with a tight-fitting lid.
- Cook on medium-low heat for 45 minutes or until the mutton is cooked through.
- Keep checking during this time to make sure there is enough water.
- Remove the lid and increase the heat to high.
- Cook for 5 minutes until you see the oil separating.
- Garnish with chopped coriander, ground black pepper, and ginger.
- Serve with Naan or Roghni Naan.
Serving Mutton Karahi
Mutton Karahi is typically served hot, straight from the karahi, with a side of naan or paratha (unleavened bread) to mop up the flavorful sauce. It is often enjoyed with a cooling side of raita (yogurt-based sauce) or a fresh salad.
Mutton Karahi is a dish deeply woven into the fabric of Pakistani culture. It is a symbol of hospitality and celebration, often enjoyed during family gatherings, weddings, and festive occasions. The act of sharing a karahi meal with loved ones signifies warmth, togetherness, and the joy of communal dining.
Mutton Karahi, with its tender mutton, fragrant spices, and rich sauce, is a true embodiment of Pakistani cuisine. It’s a dish that showcases the country’s passion for bold flavors and the art of slow-cooked perfection. Whether you savor it at a roadside eatery in Lahore, at a family dinner in Islamabad, or recreate it in your kitchen, Mutton Karahi is a flavorful journey that leaves an indelible mark—an homage to the vibrant and diverse flavors of Pakistan and the cherished tradition of sharing a delicious meal with those you hold dear.