Peshawari Mutton Kadai / Peshawari Karahi Gosht

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Pakistani non-veg dishes are truly delicious.It may not be healthy because of the high oil content they use in making the dishes.I am sure that most of the people in the middle east might have visited Pakistani restaurants and tried their mutton dishes.Peshawari mutton Kadai is the best pakistani dish I ever tried. The combination of aroma arising from Kasuri methi (dried fenugreek leaves), coriander and cumin are tempting.This dish will take at least 60 minutes for cooking to get the real taste. Also, there is no need to add water in this as mutton gets cooked in the oil and the liquid extracted from meat, yoghurt and tomatoes.Just the gravy of this dish is more than enough to eat anything. Peshawari mutton is normally served with tandoor roti, the pakistani type. Here I combined it with rice bhakri(Rice , maharashtrian style. 

Ingredients


1. Mutton : 750 gm (this is suitable for a normal sized kadai)
2. Onion : 2 no. s (Chopped)
3. Tomato : 4 no. s
4. Garlic : 3 tbsp (Finely chopped)
5. Ginger : 1 tbsp
6. Turmeric powder : 1/2 tspn
7. Black pepper powder : 1 1/2 tspn (vary this as per your requirement of spiciness)
5. Coriander powder : 2 tbsp
6. Chilli powder : 1 tbsp (vary this as per your requirement of spiciness)
7. Cumin powder : 1/2 tbsp
8. Kasoori methi : 1 tbsp
9. Coriander leaves : 3 tbsp
10. Mint leaves : 1 tbsp
11. Yoghurt : 150 ml
12.green chilli : 3 to 5 (vary this as per your requirement of spiciness)
13. Fenugreek seeds : 1/4 Tsp
14. Salt : To taste
15. Oil : 1 cup

Preparation
  1. Heat oil in a Kadai and add chopped garlic and ginger. 
  2. After a minute, add mutton pieces and saute for  4 to 5 minutes.
  3. Add chopped onion and tomotoes and mix well.
  4. Add all the spice powders, kasoori methi, 1 1/2 tbsp coriander leaves, mint leaves and fenugreek seeds and saute it for 3 minutes. 
  5. Close the lid and get it cooked for 4 to 5 minutes.
  6. Add yoghurt and mix well, close the lid and keep it on low flame for 40-50 minutes.
  7. Mutton should get cooked from these added ingredients.
  8. During this cooking time, you have to saute this mixture once in every 5 minutes.This is for avoiding the masala get stuck to the kadai.
  9. After this cooking time, you can see most of the water content has been evaporated out and an oil layer formed on the top.
  10. Add the green chillies splits and mix well.
  11. Cook for another 10-15 minutes until mutton get cooked.
  12. Garnish with coriander leaves.
  13. Serve with Tandoor roti, Naan or chapati.

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