Mutton shinwari karahi by flavorful kitchen| bakra eid special

Mutton Shinwari Karahi Recipe
*Ingredients:*
1 kg mutton (with bones, preferably from the leg or shoulder)
1/2 cup ghee or oil
4-5 tomatoes, chopped
4-5 green chilies, sliced
1 tablespoon ginger-garlic paste
1 tablespoon freshly ground black pepper
1 tablespoon salt (adjust to taste)
1 tablespoon cumin seeds
Fresh coriander leaves, chopped (for garnish)
Fresh ginger, julienned (for garnish)
Lemon wedges (for serving)
*Instructions:*
1. **Prepare the Mutton:**#recommended
Wash the mutton pieces thoroughly and set aside.#viral
2. **Cooking:**#food
Heat the ghee or oil in a large karahi (wok) over medium heat.#muttonkarahi
Add the cumin seeds and let them splutter for a few seconds.
Add the ginger-garlic paste and sauté until fragrant and golden brown.
3. *Add Mutton:*
Add the mutton pieces to the karahi and cook on high heat, stirring frequently, until the meat is browned on all sides.#recipes #recipeideas
4. *Tomatoes and Spices:*
Add the chopped tomatoes, green chilies, black pepper, and salt. Stir well to combine all the ingredients.
Reduce the heat to medium and cover the karahi. Let the mutton cook in its own juices and the tomato mixture. Stir occasionally to prevent sticking.
5. *Simmer:*
Cook until the mutton is tender and the oil starts to separate from the gravy. This should take about 45 minutes to 1 hour, depending on the meat's quality. If needed, add a little water to ensure the mutton cooks properly and doesn’t stick to the pan.
6. *Finishing Touches:*
Once the mutton is fully cooked and the gravy has thickened, turn off the heat.
Garnish with freshly chopped coriander leaves and julienned ginger.
7. *Serving:*
Serve hot with naan, roti, or steamed rice.
Accompany the dish with lemon wedges for an extra burst of flavor.
Enjoy your delicious Mutton Shinwari Karahi, a true delight for meat lovers!### Mutton Shinwari Karahi Recipe
*Ingredients:*
1 kg mutton (with bones, preferably from the leg or shoulder)
1/2 cup ghee or oil
4-5 tomatoes, chopped
4-5 green chilies, sliced
1 tablespoon ginger-garlic paste
1 tablespoon freshly ground black pepper
1 tablespoon salt (adjust to taste)
1 tablespoon cumin seeds
Fresh coriander leaves, chopped (for garnish)
Fresh ginger, julienned (for garnish)
Lemon wedges (for serving)
*Instructions:*
1. *Prepare the Mutton:*
Wash the mutton pieces thoroughly and set aside.
2. *Cooking:*
Heat the ghee or oil in a large karahi (wok) over medium heat.
Add the cumin seeds and let them splutter for a few seconds.
Add the ginger-garlic paste and sauté until fragrant and golden brown.
3. *Add Mutton:*
Add the mutton pieces to the karahi and cook on high heat, stirring frequently, until the meat is browned on all sides.
4. *Tomatoes and Spices:*
Add the chopped tomatoes, green chilies, black pepper, and salt. Stir well to combine all the ingredients.
Reduce the heat to medium and cover the karahi. Let the mutton cook in its own juices and the tomato mixture. Stir occasionally to prevent sticking.
5. *Simmer:*
Cook until the mutton is tender and the oil starts to separate from the gravy. This should take about 45 minutes to 1 hour, depending on the meat's quality. If needed, add a little water to ensure the mutton cooks properly and doesn’t stick to the pan.
6. *Finishing Touches:*
Once the mutton is fully cooked and the gravy has thickened, turn off the heat.
Garnish with freshly chopped coriander leaves and julienned ginger.
7. *Serving:*
Serve hot with naan, roti, or steamed rice.
Accompany the dish with lemon wedges for an extra burst of flavor.
Enjoy your delicious Mutton Shinwari Karahi, a true delight for meat lovers!#reverb #meatdish

[@hamzahashim2371]

Easy and light recipe, perfect for summer!

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