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Shinwari Namkeen Mutton Karahi

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4.2 from 22 reviews

Namkeen Mutton Shinwari Karahi is a flavorful and traditional Pakistani dish made with tender mutton cooked in a spicy, tangy tomato-based gravy. This karahi-style recipe combines the richness of mutton with fresh tomatoes, green chilies, and aromatic ginger-garlic paste, simmered slowly to achieve a thick, savory sauce perfect for any festive or family meal.

Ingredients

Scale

Meat and Marinade

  • 1 kg mutton (preferably with some bone for flavor)
  • 3 tbsp ginger and garlic paste

Vegetables and Spices

  • 1 kg tomatoes, quartered
  • 4 green chilies, ends chopped
  • 1 tbsp salt (adjust to taste)

Cooking Medium and Liquids

  • 1/2 cup cooking oil
  • 2 cups water

Instructions

  1. Heat the oil: Pour 1/2 cup of cooking oil into a heavy-bottomed pot or karahi and warm it over medium heat for about 2 minutes until it is hot but not smoking.
  2. Fry the meat: Add the 1 kg mutton along with 3 tablespoons of ginger and garlic paste to the hot oil. Stir thoroughly to coat the meat in oil and paste, and fry for about 5 minutes until the meat starts to change color, releasing its aroma.
  3. Prepare vegetables: While the meat is frying, quarter the 1 kg tomatoes and chop the ends off the 4 green chilies to prepare them for cooking.
  4. Add tomatoes and chilies: Once the meat has browned slightly, add the quartered tomatoes and green chilies to the pot. Stir well to combine all the ingredients.
  5. Add water and seasoning: Pour in 2 cups of water and add 1 tablespoon of salt, or to taste. Mix everything together and cover the pot with a lid.
  6. Simmer the karahi: Reduce the heat to low and let the dish cook gently for about 30 minutes, or until the meat is tender and the tomatoes have softened completely, contributing to a rich gravy.
  7. Reduce the sauce: Remove the lid and increase the heat slightly to allow the excess water to evaporate. Stir occasionally until the gravy thickens to a thick, flavorful consistency typical of karahi dishes.
  8. Garnish and serve: Garnish with your choice of fresh herbs such as coriander or mint, or with sliced onions or lemon wedges for added flavor and presentation. Serve hot with naan or steamed rice.

Notes

  • Use mutton with bones for more depth of flavor.
  • Adjust green chilies according to your spice tolerance.
  • Cooking time may vary slightly depending on the tenderness of the meat.
  • For a richer taste, you can add a sprinkle of garam masala or fresh coriander leaves at the end.
  • This dish pairs excellently with naan or basmati rice.

Find it online: https://yumfoodusa.com/shinwari-namkeen-mutton-karahi/