Mutton Mughal Karahi ( Cooked in Wok)

A very common dish of Pakistan and some Muslims places of India. it is cooked in a big sized wok. but this is how my grandma used to cook it.

mutton 1/2 kg

onions 2 large

tomatoes 4 medium

greek yogurt 200 ml

green chilies 2

turmeric 1/4 tsp

garlic paste 1/2 tablespoon

fresh ginger sliced 1/2 inch piece

bay leaf 1

garam masala 1/2 tsp

salt as required

coriander powder 1/2 TB

red chili powder 1/2 tsp

cardamom powder 1/2 tsp or quorma powder ( the time when your will use either of the two ingredients are different)

oil 1/2 cup

Boil water and add the tomatoes and wait for a few minutes till the skin of the tomatoes gets soft,peel the skin and chop the tomatoes. discard the water.

In some cities the mutton is not tender to cook. for such a case this is what i do.

take a pressure cooker. put your meat in it and add salt plus water ( make sure the meat is only slightly emerged into the water)

cook on high flame, for 5 minutes ( or untill your meat is almost tender)

DO NOT DRAIN THAT WATER. IT IS THE STOCK.

heat oil and fry the onions , ginger garlic till light golden on high flame ( be careful if you are using pink onions like me as the change colour to very dark brown)

now add your meat ( excluding the stock) and fry on high flame till meat changes colour.

now add salt ( becareful while you add because you already boiled your meat in salt. add cardamom powder ( if using), garam masala powder, turmeric, red chili, bay leaf, yogurt.

( make sure you beat your yogurt so there are no lumps)

add 1/2 cup of stock and tomatoes as well.

then cover and cook on low to medium flame till oil comes on the surface and meat is cooked completely.

Add green chili and fresh coriander and korma masala ( if you didn't used cardamom powder) as garnish and cover the stove to simmer it for 5 minutes or less for aroma.