Mutton/Lamb Curry is such a rich dish! Eat it the next day and the flavors are even richer and more complex.
Growing up I had an aversion to the smell of mutton and refused to be in the kitchen especially on the three days of Bakra Eid when the women of the household were hovered over the stove, stirring a big pot of Mutton Karahi, while the men ushered in more freshly slaughtered cuts of meat. In retrospect, I think I borrowed that aversion from my eldest sister. (Have you ever adapted to someone else’s likes and dislikes without allowing yourself to develop your opinion and tastebud first?)
Today, this is the one dish I always order when I’m eating out at a Pakistani restaurant and go out of my way to cook in my own kitchen
And, ahem, can I just say that restaurant mutton or lamb karahi will always leave a little more to be desired?
- ¾ cup oil
- 1 red onion, chopped
- 2.5 lbs lamb or mutton, (on the bone cut in pieces)
- 2 tbsp ginger/garlic paste
- 2 tsp coriander powder
- 1½ tsp cumin powder
- 1½ tsp red chilli powder
- 1¼ tsp salt (or to taste)
- ½ cup yogurt
- 4-5 tomatoes, chopped
- 2 cups water
- 2 green chillies, slit lengthwise
- Handful cilantro leaves, garnish
- Ginger (julienne/sliced thinly), garnish
- In a large pot, add oil and fry onion until translucent.
- Next, add the meat and fry until no longer pink, about 6-8 minutes.
- Add in ginger garlic paste and mix well.
- Next, add in the ground spices including salt and mix for 4-5 minutes.
- Mix in the yogurt well and add the chopped tomatoes and mix.
- Pour in water and cook covered on low-medium heat for 2 hrs and 15 mins.
- At this point, the oil should have separated. Add in the green chilli and the garnishes and let simmer covered on low heat for another 25-30 mins.
- Serve hot with fresh tandoori naan.