Pakistan – Traditional Boneless Mutton Karahi
by Usama Tariq
The introduction of every cuisine should contain real background history and its taste. The traditional Mutton or lamb boneless meat is the most popular and common dish in Pakistan. The people of Pakistan loved that dish so much. On the occasion of Eid-ul-Azha, the holy festival of Muslims has recently passed in which they sacrifice their animals’ loke goat, sheep, camel, cow, etc. and bring some meat of their animals to distribute in poor relatives and a poor family and they reserved some meat in their deep freezer and use this meat in different recipes. So, I thought that I should share any meat recipe with you, and here is the one “Boneless Mutton Karahi”. This dish is also named Karahi Gosht where Gosht means meat (although it can be chicken, lamb, or cow). The people of Khyber Pakhtunkhwa is the founder of this delightful dish and also some food historians said that this dish comes from KPK. There are two main components of this dish which combine to form a delicious dish which is Boneless Mutton Karahi, the one is Boneless meat and the second one is onion and tomato paste which is used for its sour and spicy taste. Use this onion and tomato paste once the meat pieces are tender or soft. This dish is easily available all across Pakistan and Asian countries too. You can easily make this dish at your own home by following my recipe.
Origin and History
Origin and history are also the main part of the cuisine. Some cuisines have an undefined origin and background history, but the Mutton Karahi is very famous in the world and is mentioned in detail that cuisine in the collection of cookbooks. Special Mutton Karahi is originated from the province of Pakistan KPK (Khyber Pakhtunkhwa) in the earlier 19th century. When we talk about its background history, at the grand party by KPK’s minister at Khyber held in the 1920s. There are a lot of guests there, in which a Pukhtun chef used the meat of lamb sort in the meat-based gravy which is early eaten in the 18th century but this time he tried a new formula, in which he used the meat in the gravy (which is made up of some spices) then give it to final touch and serve hot in front of party guests with hot wheat-Chapati. When the guests of the party eat it once, then they loved this dish very much and give some tips to the chef.
It is also believed that Mutton Karahi is originated from the Indian Subcontinent at the ruling of the great Mughalai Family in the early 17th century. There is a cook of the Mughalai who tried a lump of boneless meat with some gravy but maybe it is failed at that time, so that’s why the food historians give not much importance to this. There is conflict made at this point for both histories not know that which one is true but the most preferable is KPK’S history. Now it becomes famous all across the world.
- (Onion) sliced 1 medium
- (Tomato) 2 medium
- Water ½ Cup or as required
- Water 2 Cups or as required
- (Turmeric powder) ½ tsp
- (Salt) 1 tsp or to taste
- Mutton boneless cubes ½ kg
- Cooking oil 1/3 Cup
- – (Ginger) crushed 1 tbs
- (Garlic) crushed 1 tbs
- (Green chilies) sliced 2-3
- (Red chili powder) 1 tsp or to taste
- (Coriander powder) 1 tbs
- (Black pepper) crushed ½ tsp
- (Cumin seeds) roasted & crushed 1 tsp
- (Yogurt) whisked ½ Cup
- (Fresh coriander) 1-2 tbs
- (Black pepper) crushed
- (Cumin seeds) roasted & crushed
- (Fresh coriander)
Instructions about cooking method
- Take a saucepan place it on the stove at low temperature.
- Add sliced onion, cubed cut tomato, and water as required or mentioned, and mix it well.
- Let’s bring it to boil for a while and cover the pan to cook on a medium flame for approximately 4 to 5 minutes.
- After that turn off the flame and blend the tomato-onion mixture well.
- Then dish out into the bowl and set aside.
- Now take a frying pan place it on the stove at medium flame.
- Then add water, turmeric powder, 1 tsp of salt or as to taste and mix it well.
- Now add boneless mutton meat pieces into the frying pan and mix it well.
- Let’s leave it for boiling the meat.
- Now cover the frying pan and cook it on medium-low flame until the meat will soft or tender approximately for 35 to 40 minutes.
- Then add cooking oil, crushed ginger, crushed garlic, and mix it well.
- Let’s continue the cooking process at medium flame for 2 to 3 minutes.
- Then add sliced green chilies and again mix it well.
- Now add prepared tomato and onion paste and mix it again.
- Then add red chili powder, coriander powder, black pepper crushed and mix it well.
- Continue stirring and cook it at medium flame or until the oil separates (which is approximately 6 to 8 minutes).
- After that include roasted and crushed cumin seeds and mix them again.
- Now add whisked yogurt when the flame level will low and give it to a good mix.
- Let’s add fresh coriander and cover the frying pan and give it to steam cook on low flame for approximately 5 to 6 minutes.
- Now you can dish it out into the bowl and serve it.
- You can easily serve it with hot chapati and boiled rice in front of your guests and family members.
- Enjoy the meal.
- Calories: 390 kcal
- Fat: 20.7 g (32%)
- Proteins: 9.7 g (19%)
Serving: 6 to 8 pieces
- PREP. TIME: 25 MINS
- COOKING TIME: 1 HOUR
- TOTAL TIME: ALMOST 1.5 HOURS Required
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