Last week we had an office barbecue party. The weather was perfect, and a day out with work-mates proved to be a great way to unwind after a long week.
Our colleague Umair Ahmad, who is the Finance Manager in our team, is an exceptional cook. He took charge of the menu of the day, and we enjoyed a smorgasbord of grilled delicacies including Masala Salmon, skewered kebabs that had the rustic aftertaste of charcoal, and a very delicious Peshawari Mutton Karhai.
This mutton dish was by far the highlight of the evening, and I coaxed Umair to share his special recipe with us. Do try it, its super easy and I’m sure it will soon become a favorite on your family table!
Umair’s Peshawari Mutton Karhai Recipe
- 2 kilos mutton
- oil for frying
- 4 medium-sized onions, finely sliced
- 1 garlic, finely chopped
- 1 ginger, finely chopped
- 5 tablespoon coriander powder
- 1 packet Shaan Meat Masala
- 2 kilos soft, ripe tomatoes, chopped
- green chilies to taste, chopped
- a few sprigs fresh coriander
- Heat oil in a large pan. There should be enough depth of oil to deep-fry the onion.
- Test the oil heat by adding a slice or two of onion. If it turns a golden brown almost instantly, the oil is ready. Add the remaining onion, and fry till golden brown.
- Add the mutton, fry a little till brown and add the salt.
- Add the ginger, garlic, sliced chilies and 2 tablespoons coriander powder on top of the mutton. Do not mix. Cover and let the meat cook till almost tender (approximately 20 minutes).
- Stir, then add the tomatoes and the remaining coriander powder on top of the mutton. Do not stir.
- Add 4 teaspoons of the Shaan masala on top of the tomatoes. Cover, and allow to cook for another 15 minutes on low flame.
- Add hot water if the consistency is getting too dry or sticking to the pan.
- Stir well, and garnish with fresh coriander.
PS: If you want to give your karhai that smokey barbeque flavor when cooking on your conventional stove at home, simply heat a cube of charcoal till it glows a bright red. Place a slice of crusty bread on the karhai, and add the charcoal on top. Add 2 to 3 tablespoons of cooking oil on top of the charcoal, and cover as soon as it starts to smoke. Remove cover after 5 minutes. The charcoal smoke will penetrate into the dish.