Shinwari Mutton Karahi Recipe - Mutton Shinwari Karahi - Mutton Karahi - Village Food Secrets

Here’s an authentic **Shinwari Mutton Karahi Recipe**, known for its simple ingredients and incredible taste. This traditional Pashtun-style dish focuses on the natural flavors of mutton and is popular in villages for its wholesome preparation.

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### **Ingredients**
(Serves 4-6 people)
- **Mutton (with bone)**: 1 kg
- **Tomatoes**: 5-6 large (chopped or halved)
- **Green chilies**: 8-10 (adjust to spice level, slit or whole)
- **Ginger**: 1 tbsp (julienned for garnish)
- **Garlic**: 1 tbsp (finely chopped)
- **Black pepper (freshly ground)**: 1 tsp
- **Salt**: to taste
- **Cumin seeds**: 1 tsp (optional)
- **Coriander seeds (lightly crushed)**: 1 tsp (optional)
- **Desi ghee or oil**: ½ cup (for authentic taste, use ghee)
- **Fresh coriander**: for garnish

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### **Step-by-Step Recipe**

#### 1. **Prepare the Mutton**:
- Wash the mutton and let it drain completely.

#### 2. **Cook Mutton in Its Own Juices**:
- Heat desi ghee in a large karahi (wok) on medium heat.
- Add garlic and sauté until golden.
- Add mutton pieces and cook on high flame for 8-10 minutes until the mutton is lightly browned and its natural juices are released.

#### 3. **Add Tomatoes**:
- Place the chopped or halved tomatoes over the mutton without stirring.
- Cover the karahi with a lid and let it cook on low heat for 20-25 minutes until the tomatoes soften and the mutton starts to tenderize.

#### 4. **Mash Tomatoes**:
- Remove the lid and mash the softened tomatoes into the mutton using a spoon or spatula. Mix well to create a thick, rich gravy.

#### 5. **Add Spices**:
- Add salt, black pepper, cumin seeds, and coriander seeds (if using). Mix everything together.
- Cook on medium-high flame, stirring occasionally, until the ghee separates from the gravy (about 10-15 minutes).

#### 6. **Green Chilies**:
- Add slit or whole green chilies to the karahi. Cover and let it simmer on low heat for 5 minutes so the chilies infuse their flavor into the dish.

#### 7. **Final Touch**:
- Garnish with julienned ginger and fresh coriander.

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### **Serve**:
- Serve hot with freshly made **naan**, **roti**, or steamed rice.
- Accompany with salad, raita, and a wedge of lemon for added zest.

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### **Pro Tips**:
1. **Use Fresh Mutton**: The natural taste of mutton is the star of Shinwari Karahi, so always use fresh meat.
2. **No Onions or Yogurt**: Traditional Shinwari Karahi does not use onions or yogurt to maintain its authentic taste.
3. **Cook on Low Heat**: Allow the mutton to cook slowly for the best flavor and tenderness.
4. **Optional Twist**: For a slight smokiness, add a piece of burning charcoal on foil in the karahi, drizzle ghee over it, and cover for 2-3 minutes before serving.

Enjoy the rustic, rich flavors of **Shinwari Mutton Karahi** just like it’s made in the villages!