Shahi Mutton Karahi Recipe

 Makki Madni Catering

"Makki Madni Catering" is Providing "Shahi Mutton Karahi" it is a royal and rich version of the standard mutton karahi. The word "Shahi" translates to "Royal" in English, and the dish typically includes richer ingredients like cream, yogurt, and nuts. Here's a recipe for Shahi Mutton Karahi:

Ingredients:

• Mutton: 500 grams, bone-in pieces
• Yogurt: 250 grams, whisked
• Fresh cream or malai: 100 grams
• Onions: 2 large, finely sliced
• Tomatoes: 4 large, finely chopped or pureed
• Ginger-garlic paste: 2 tablespoons
• Green chilies: 4-5, slit or finely chopped
• Dry fenugreek leaves (kasuri methi): 1 tablespoon, crushed
• Almonds and cashews: 50 grams, ground into a paste (optional for added richness)
• Lemon juice: 1 tablespoon
• Red chili powder: 1 teaspoon (adjust as per taste)
• Turmeric powder: 1/2 teaspoon
• Coriander powder: 1 teaspoon
• Garam masala: 1 teaspoon
• Cumin seeds: 1/2 teaspoon
• Whole black pepper: 5-6
• Salt: to taste
• Cooking oil or ghee: 4-5 tablespoons
• Fresh coriander leaves: for garnishing
• Ginger: julienned, for garnishing

Instructions:

1. Frying Onions: In a large karahi or wok, heat the oil or ghee. Add the sliced onions and fry until they turn golden brown.
2. Cooking Mutton: Add ginger-garlic paste to the onions and sauté for a minute. Add mutton pieces and brown them on all sides.
3. Adding Spices: Add red chili powder, turmeric powder, coriander powder, cumin seeds, and whole black pepper. Mix well, ensuring the mutton pieces are coated with the spices.
4. Tomatoes & Yogurt: Add the chopped tomatoes or tomato puree and green chilies. Cook until the tomatoes are soft and the oil starts to separate. Now, add the whisked yogurt and mix well. Cover the karahi and let the mutton cook on low heat.
5. Nut Paste: If using almond and cashew paste, mix it into the curry at this point. This will give the dish a richer flavor and texture.
6. Tenderizing Mutton: Let the mutton simmer on low heat until it's tender and fully cooked. You can add a little water if needed, but remember, the final consistency should be thick and not very watery.
7. Finishing Touches: Once the mutton is cooked, add the fresh cream or malai, crushed kasuri methi, and garam masala. Mix well and let it simmer for another 5-7 minutes.
8. Garnishing: Turn off the heat, add lemon juice, and garnish with fresh coriander leaves and julienned ginger.
9. Serve Shahi Mutton Karahi hot with naan, roti, or rice.

Note: You can adjust the spices according to your taste. For a more decadent version, you can also add saffron-infused milk at the end.

Remember, when MakkiMadni Catering is cooking for such a large group, the key is to have a good mise en place (everything in its place). Prepare and measure everything beforehand, and it'll be easier to manage the actual cooking process. Also, consider recruiting a couple of helpers to expedite tasks like chopping, stirring, and serving!

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