Pairs well with Maghaz Mutton Karahi
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Maghaz Mutton Karahi
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A rich and flavorful Pakistani dish featuring tender mutton cooked with aromatic spices and mutton brain, delivering a deep and satisfying taste perfect for Eid celebrations.
00:55:00 total
Serves 6
medium
Main Various
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Ingredients
- Water - 1 cup (for blending with garlic, ginger, and green chillies)
- Garlic cloves - 10-12 cloves (blended with water)
- Ginger - 2-inch piece (blended with water)
- Green chillies - 2-3 (blended with water)
- Cooking oil - 4 tablespoons (for cooking mutton)
- Mutton mixed boti (chunks) - 800 grams (main protein)
- Himalayan pink salt - 1 ½ teaspoons (or to taste)
- Butter - 80 grams (added with mutton)
- Red chilli powder - 1 ½ teaspoons (or to taste)
- Cumin seeds - 1 teaspoon (roasted and crushed)
- Karahi masala - 1 tablespoon (spice blend)
- Turmeric powder - ½ teaspoon
- Coriander seeds - 2 teaspoons (roasted and crushed)
- Tomatoes - 3 medium (pureed)
- Yogurt - ½ cup (whisked)
- Mutton brain - 2 pieces (deveined and cleaned)
- Ginger - 1 inch julienne (for garnish and cooking)
- Dried fenugreek leaves (Kasuri methi) - 1 tablespoon
- Fresh coriander - 2 tablespoons (chopped, for garnish and cooking)
- Green chillies - 3-4 (for cooking)
- Black pepper - 1 teaspoon (crushed)
Instructions
- Prepare blended spice water: In a jug, add water, garlic cloves, ginger piece, and 2-3 green chillies. Blend well and set aside.
- Cook mutton with butter and oil: In a wok or karahi, add cooking oil, mutton chunks, Himalayan pink salt, and butter. Cover and cook on medium flame until butter melts. Mix well and then cook on high flame for 4-5 minutes.
- Add spices and tomato puree: Add the blended garlic water, red chilli powder, roasted and crushed cumin seeds, karahi masala, turmeric powder, and roasted crushed coriander seeds. Mix well. Then add pureed tomatoes, mix, and bring to a boil. Cover and cook on low flame until mutton is tender, about 40-45 minutes.
- Add yogurt and cook until oil separates: On low flame, add whisked yogurt and mix well. Then increase to high flame and cook until oil separates from the mixture.
- Add mutton brain and aromatics: Add the cleaned mutton brain, julienned ginger, dried fenugreek leaves, chopped fresh coriander, and 3-4 green chillies. Mix well and cook on high flame for 4-5 minutes until oil separates again.
- Final seasoning and cooking: Add crushed black pepper, cover, and cook on low flame for 4-5 minutes.
- Garnish and serve: Garnish with julienned ginger and chopped fresh coriander. Serve hot.
