Peshawari (Namak Mandi) Mutton lamb Karahi Gosht Recipe
|Peshawari Mutton/lamb karahi gosht – the namak mandi way|
Mutton – ½ kg
Tomatoes – 3 (cut them halves)
Garlic – 5 cloves
Ginger – 1 medium piece
Green chilies – 4 (cut those halves)
Yogurt – 125g
Oil – 1 ½ tbsp.
Oil – 1/3 cup
Turmeric powder – 1 tsp.
Garam masala – 1 tsp.
Red crushed chili – 1 tbsp.
Salt – to taste
Fresh coriander and ginger flakes for garnishing, 1 tsp roasted and crushed coriander seeds and Kasuri methi.
Take a wok and put 1 ½ tbsp. oil, then put chopped ginger garlic and fry till sauté, then put mutton and fry until the color changes to white, then put yogurt, turmeric, garam masala, red crushed chilies and salt then mix it well. Also add tomatoes, green chilies and 1 glass of water and let it cook until the tomato softens and meat becomes tender. Then remove tomato skin. If the mutton is done, cook on a little bit of high flame along with 1/3 cup of oil until the water dries. Now add 1 tsp. roasted and crushed Kasuri methi and coriander seeds and cook for couple of minutes more. When done, serve with fresh coriander and ginger flakes.
|Peshawari Namak Mandi Karahi Gosht
Note: This awesome mutton karahi recipe is taken from a restaurant in Namak Mandi Peshawar, it is also called as Mutton Peshawari.