Black pepper mutton karahi is a flavour explosion, a rich and aromatic dish perfect for celebratory meals like Eid. This Pakistani classic combines tender mutton with a robust blend of black peppercorns, fiery chilies, and fragrant spices, creating a deeply satisfying culinary experience. The succulent meat, slow-cooked to melt-in-your-mouth perfection, is infused with the bold, warming flavors of the spices, resulting in a dish that’s both comforting and exciting. The slight heat from the chilies adds a delightful kick, balanced beautifully by the rich, savory notes of the mutton.
This recipe offers a simplified approach to this much-loved dish, making it achievable even for novice cooks. Forget complicated techniques and long preparation times; we've streamlined the process to bring you a restaurant-quality meal without the fuss. Ready to embark on a culinary journey? Let's dive into the step-by-step instructions and create this incredible black pepper mutton karahi together.
Tools Needed
- Pressure cooker (optional)
- Pot or pan
Ingredients
- Mutton with bones: 1 kg
- Garlic and ginger paste: 2 tablespoons
- Onions: 2 medium sized
- Black cardamom: 2 big
- Green cardamom: 3
- Cloves: 4-5
- Cinnamon: 1 piece
- Nutmeg flower: 1
- Salt: 1 teaspoon
- Water: 2 glasses
- Green chilies: 4-5
- Oil: 1/2 cup
- Cumin powder: 1 teaspoon
- Black pepper powder: 1/2 teaspoon (freshly ground)
- Curd: 1/2 cup
- Garam masala powder: 1 teaspoon
- Coriander: finely chopped (optional)
- Juniper cut ginger
Step-by-Step Instructions
Step 1. Marinate and Cook the Mutton
- Finely chop the onions lengthwise.
- In a pot, combine mutton, chopped onions, black cardamom, green cardamom, cloves, cinnamon, nutmeg flower, salt, and water. Mix well.
- Bring to a boil on high heat, then reduce heat to medium-low and simmer until the mutton is tender (approximately 40-50 minutes without a pressure cooker, 15-20 minutes with a pressure cooker).
Step 2. Spice and Roast the Mutton
- Grind green chilies finely and add them to the cooked mutton along with oil. Mix well.
- Roast the mutton mixture for 1-2 minutes. If there is excess water, dry it on high flame but not excessively.
- Add cumin powder, freshly ground black pepper powder, and mix well. Cook for 1-2 minutes.
- Roast the mutton until it releases oil and the masala sticks to the pieces. Adjust cooking time based on desired dryness.
Step 3. Incorporate Yogurt and Aromatics
- Add curd, mix well, and reduce the flame. Simmer until the curd releases its water and the mutton is well coated.
- Add garam masala powder and roast for another minute.
- Add green chilies (removing the stalks) and juniper cut ginger. Add finely chopped coriander if desired. Mix well and cook for a minute to combine flavors.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Using mutton with bones enhances the flavor.
- Black cardamom helps eliminate the smell of meat.
- If using a pressure cooker, reduce the amount of water.
- Slightly sour curd adds a wonderful taste.
Nutrition
- Calories: approximately 1800-2000
- Fat: 80-100g
- Carbs: 20-30g
- Protein: 100-120g
FAQs
1. Can I use lamb instead of mutton?
Yes, lamb can be substituted for mutton. The cooking time might be slightly shorter.
2. What can I do if my karahi isn't very deep?
A wider, shallower pan will work fine. Just be mindful to stir more frequently to prevent burning.
Your deliciously fragrant Black Pepper Mutton Karahi is now ready to be enjoyed! Serve it hot with naan bread or rice for a truly unforgettable Eid feast. Happy cooking and happy Eid!