You can use this recipe to make chicken, mutton, lamb or beef karahi.
INGREDIENTS
- Oil – 125 ml (1/2 cup)
- Ginger – 2 TSP
- Garlic – 2 TSP
- Meat – 1 kg
- Salt – 1.5 TSP
- Green chilies – 8
- Tomatoes – 6
PREPARATION
- Cut green chilies into 1 cm pieces.
- Cut 6 tomatoes.
- Rinse the meat under water.
PROCESS
- Heat 125 ml (1/2 cup) oil for 2 minutes, until it boils.
- Add 2 TSP garlic.
- Add 2 TSP ginger.
- Heat and stir for 2 minutes.
- Add meat carefully.
- Add 1.5 TSP salt.
- Close the lid.
- Cook for 15 minutes, until the meat becomes soft (the knife will go through it).
- Add tomatoes and green chilies.
- Lower the heat to half.
- Cook for 15 minutes.
- Turn the stove off once you are happy with the amount of gravy you have.
PICTURE
CREDIT
I learnt this recipe from my father who loves to cook and is brilliant at it.
FREQUENTLY ASKED QUESTIONS
1. While ordering the meat, what should I ask for? You can ask for one medium chicken karahi cut or one kilogram of karahi cut mutton, lamb or beef. 2. Can I make this with boneless meat? Yes. 3. Do I have to use ginger and garlic paste or can I also used them in sliced or diced forms? You can use any form of ginger and garlic. 4. Can I add more or less green chilies? Yes, you can add green chilies as per your liking. 5. What is TSP? TSP is a teaspoon. One tablespoon (TBS) is equal to three teaspoons (TSP).