Peshawari Karahi Gosht Recipe
A simple and wholesome recipe that can be made with a few ingredients and can be eaten along with phulka or naan. The pulpy tomatoes gives a rich and tangy flavor to the mutton when it is cooked in the pressure cooker. It is most often prepared during the main festival in Pakistan.
Peshawari Karahi Gosht Recipe is a dish that is prepared during almost all the main festival in Pakistan. The recipe is simple to make as it uses less ingredients. The pulpy tomatoes gives a rich and tangy flavor to the mutton when it is cooked in the pressure cooker.
If you are looking for more Mutton recipes here are some :
- 500 grams Mutton , with bones
- 3 Tomatoes , chopped
- 1 inch Ginger , chopped
- 4 cloves Garlic , chopped
- 3 Dry Red Chillies
- 1 Green Chilli , chopped
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Garam masala powder
- 1 cup Curd (Dahi / Yogurt)
- Salt , to taste
- Ghee , for cooking
- 2 sprig Coriander (Dhania) Leaves , chopped
How to make Peshawari Karahi Gosht Recipe
To begin making the Peshawari Karahi Gosht Recipe, we will begin by placing a pressure cooker on a medium flame and adding some ghee.
Add garlic, ginger and dry red chillies allow it to saute for few minutes.
Add in chopped tomatoes, sprinkle salt and turmeric and saute till the tomatoes become soft and mushy.
Once the tomatoes are cooked you can add the mutton pieces and sprinkle the required amount of salt and saute till the mutton pieces get browned.
Add curd and 1/2 cup of water and pressure cook the mutton for at least 6 whistles.
Allow the pressure to release naturally and sprinkle coriander leaves and serve hot.