Peshawari mutton karahi by chef Zakir

Ingredients:

Oil                                            1 ½ tsp

Ghee                                       ½ cup

Mutton                                     ½ kg

Garam masala                        1tsp

Yogurt                                      250 gm

Haldi                                        1tsp

Crushed red chili                    1tsp

Salt                                          per taste

Tomato                                    3  medium

Green chili                               3-4

Garlic                                      3-4 clove

Ginger                                     1 inch piece

Green coriander                      ½ bunch

Method:

•  Put oil in pan add Finely chopped garlic and stir.

•  Add finely chopped  ginger. Cook it till ginger and garlic  get light golden color.

•  Add mutton , cook this till it gets  white in color and water from mutton dries up.

•  Add well beaten yogurt , also add haldi , garammasala, 1 tsp crushed red chili and salt. Cook this for a while. 

• Cut green chili in 3 pieces each and add , also add tomatoes cut in half.

• Add  1 glass of water. Now cover this and let it cook on low heat till mutton is tender. It will take some time around 30 -40 min.

• When mutton is tender , at this point remove skin from tomatoes.

• Make sure mutton is tender , if not you can add more water and cook it on dam for 10 -15 minutes more.

• Add ghee  and continue to cook (bhonain). This may take for another 15 minutes. When oil oozes out, mutton karahi is ready dish out and garnish with sliced ginger and chopped coriander.