Recipe
Why make it
A tomato-rich, Lahori-style mutton karahi cooked slowly in its own juices until tender, then finished on high heat until the oil shines. Serve it straight from the pan with hot naan.
Serves 4
+ 7 more in the full recipe
Step 1 of 7
Heat the oil in the karahi over medium-high heat until it shimmers. Add the cumin seeds and let them sizzle for 20 seconds.
Step 2 of 7
Add the mutton and ginger-garlic paste. Fry, stirring often, until the meat turns from pink to pale brown and the raw smell of the garlic is gone.
Step 3 of 7
Stir in the salt and red chilli powder, then add the chopped tomatoes. Cook on medium heat, pressing the tomatoes with your spoon, until they break down into a thick, jammy sauce.
Step 4 of 7
Lower the heat and add the whisked yogurt in two batches, stirring well each time so it does not split. Add the crushed coriander seeds, black pepper and half of the ginger matchsticks.
Step 5 of 7
Cover and cook on low heat. Check every 15 minutes and add a splash of hot water if the pan looks dry. The mutton is ready when a piece can be pulled apart easily with a spoon.
The last 2 steps are in the full recipe.
Cook’s tip
Buy mutton with some bone and a little fat. The bone and fat give the gravy its body and flavour.
Ready to cook?
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