MASALA MUTTON KARAHI

INGREDIENTS

Mutton – 500 grams (small pieces) 
G/Garlic Paste – 2 tbsp 
Cooking Oil – ½ cup 
Special masala – 1 tbsp 
Dry Fenugreek leaves – ½ tsp 
Yogurt – 250 grams 
Ginger – 1 inch piece 
Salt – as per taste 
Green chillies – 5 pcs 
Small Green chillies – 5 pcs thinly chopped 
Kashmiri paprika – 125 grams 
Whole Red chillies – 125 grams 
Mace – 1 tsp 
Long pepper – 1 tbsp 
Cumin seeds – 100 grams 
Star anise – 3 to 4 pcs 
Cloves – 5 to 6 pcs 
Green Cardamoms – 8 to 10 pcs 
Dry Coriander – 4 tbsp pcs 

Fry all mentioned spIces one by one on skillet and grind them well. Store them in an airtight jar. These spIces can be used in any curry.

  

METHOD

• Boil mutton pieces well until done.


• Now heat oil in a wok and add mutton; fry on high heat until mutton turns to brown colour.


• Add chopped green chillies and garlic ginger paste. Fry it well for 2 to 3 minutes.


• Blend yogurt a little bit and add to the pan.


• Then add salt and special masala, and fry on fast flame for 2 to 3 minutes.


• Add fenugreek leaves and whole green chillies and cook until oil appears as a separate layer.


• Now garnish karahi with ginger flakes and serve with hot tandoori naans.


• Mutton karahi is ready to serve. Enjoy in today's dinner.