Lahori Mutton Karahi comes from Lahore in Pakistan but I guess is a dish enjoyed across the world for the deep flavor of the meat. It is one such dish commonly seen on restaurant menus as well. Did you know it is a very easy dish but only if you have enough patience. Hard work and patience definitely pays and this dish is the result of that!
The slow cooking of the lamb/mutton makes the meat very soft, tender and flavorful. The spices used for the gravy makes it a great dish to be enjoyed with hot, right out of the tandoor – Naan! Making this the perfect weekend meal to be enjoyed with your family.
Lahori Mutton Karahi
In a deep pan or wok, add the butter/ghee and oil over medium heat. Fry the sliced onion for 3-4 mins till translucent. Add the ginger garlic paste and cook for another minute.
Add the lamb pieces to the pan and stir everything well. Pnce cooked for 5-10 mins the meat changes its color. Don't add any water at this stage but let the meat cook in its own oil/juice.
Cover it with a lid and let it cook for 40 mins with occasional stirring.
After 45 mins, add the chopped tomatoes and the spices - turmeric powder, red chilli powder, coriander powder, cumin powder and black pepper and mix well.
Cook for 5 mins on high heat and then add yoghurt, green chilli and cook for another 15 mins. You will soon observe oil on the top.
If it is too dry add half a cup of water to make some gravy. Cook for another 10 mins. Add garam masala over the curry and garnish it with coriander leaves, julienned ginger and lemon wedges.
Serve this hot with some Naan