Karachi - Indian Mutton Gravy | How to Cook Mutton Karachi (Pakistani Dish) Recipe | Mutton Curry Dhaba Style Recipe

Karachi-Indian Mutton Gravy:

Preparation time:

10-15 minutes (needs a pressure cooker or any other rice cooking vessel will also do )

Cooking time:

10-15 minutes

Ingredients:

1. Onion: Quarter kg as per weight of mutton (here it is 1 kg so 10 onion big size)
2. Tomato: 5 tomatoes finely chopped
3. Ginger-Garlic paste : 50 gms for marinating and 50 grams for gravy= 100gms
4. Curd: 200 gms
5. Water: 400ml.
6. Turmeric powder: half teaspoon
7. Coriander’s powder: 1 tablespoon
8. Red Chilli powder: 1-1/2 teaspoon
9. Garam masala: 1 teaspoon
10. Mutton-1 kg
11. Oil- 3-4 tablespoon
12. Coriander leaves: 5-6 finely chopped
13. Mint : 10 leaves
14. Salt: as per taste

Recipe:

How to Cook Mutton Karachi (Pakistani Dish) Recipe:

• To start with, the Karachi-Indian Mutton Gravy, you need to wash mutton once. Then you need to marinate mutton by adding curd, ginger garlic paste, garam masala and turmeric powder to get a strong flavour for 30minutes or you can either refrigerate it overnight, to get a soft yet tangy taste. 
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• Now you can take a Dekchi (it is special a thick metal pot, that villagers use so that the spices doesn’t get stick all over to it and it also gives you a great taste in the end).  A normal pressure aluminum cooker but you do not have to cover it, you need to keep it open and cook the recipe.
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• Add the said amount of oil into the Dekchi or cooker as soon as the oil gets heated add finely chopped onions to it. Let the onions turn into golden brown. As soon as the onion changes its colour, add marinated mutton in it. Mix these entire ingredients together and cover the vessel once on with less heat on for approximately 20 minutes. 
• Add tomato, turmeric powder, Coriander powder, Ginger garlic paste , Red Chilli powder, salt, Garam Masala,  chopped coriander leaves, Mint and keep it sautéing.  The more you keep on mixing it or sautéing it with a spoon the more flavour it will endow with. Keep sautéing it for approximately 20 minutes, until when you get the aroma of mutton cooking into these spices. 
• As per the requirement, you can add 1 glass of water into this mixture and let the mutton cook for 1 hour or more. After you add mutton to the pot, you need to keep your actions into slow heating gas. 
• You can now check the mutton whether it needs more time to be cooked or it is ready for you to taste. Off the stove, remove the vessel from above the gas, and keep it closed for 6 minutes. 

Gravy is finally ready for you to serve it to your loved ones, as a new dish that you tried. Karachi-Indian Mutton Gravy takes you to the next level of delightful tastes coming from the villages of Pakistan and India.