Peshawari Karahi Gosht Recipe
Embark on a culinary journey to the heart of Pakistan with the delightful Peshawari Karahi Gosht, a dish that beautifully encapsulates the rich flavors and aromas of traditional Pakistani cuisine. This robust mutton curry, simmered to perfection with a blend of spices, is sure to impress your family and friends. Perfect for a special occasion or a comforting meal, this recipe serves four and can be easily paired with warm phulka, tandoori roti, or fragrant jeera rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (with bones) | 500 grams |
| Tomatoes (chopped) | 3 |
| Ginger (chopped) | 1 inch |
| Garlic (chopped) | 4 cloves |
| Dry Red Chillies | 3 |
| Green Chilli (chopped) | 1 |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Garam Masala Powder | 2 teaspoons |
| Curd (Dahi/Yogurt) | 1 cup |
| Salt | To taste |
| Ghee | For cooking |
| Coriander Leaves (chopped) | 2 sprigs |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 450 kcal |
| Protein | 30 grams |
| Carbohydrates | 12 grams |
| Fat | 30 grams |
| Fiber | 2 grams |
| Sodium | Varies with salt |
Preparation Steps
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Heating the Ghee: Begin your culinary adventure by placing a pressure cooker over medium flame. Add a generous amount of ghee to the pot, allowing it to melt and coat the base evenly.
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Sautéing Aromatics: Once the ghee is hot, add the chopped garlic, ginger, and dry red chillies. Sauté these ingredients for a few minutes until they release their fragrant aroma, creating a savory base for your curry.
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Cooking the Tomatoes: Introduce the chopped tomatoes to the pot, followed by a sprinkle of salt and turmeric powder. Sauté the mixture until the tomatoes soften and break down into a mushy consistency, which will form the flavorful gravy for the dish.
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Browning the Mutton: Once the tomatoes are well-cooked, add the mutton pieces to the pot. Sprinkle a little more salt to taste and sauté the meat until it is nicely browned on all sides. This step is crucial as it enhances the flavor profile of the dish.
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Adding Dairy and Water: Incorporate the curd into the pot, stirring well to blend it with the mutton and spices. Add half a cup of water to ensure there is enough moisture for cooking, and then secure the lid on the pressure cooker.
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Pressure Cooking: Cook the mutton under pressure for about six whistles. This will ensure the meat becomes tender and absorbs the flavors of the spices beautifully.
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Finishing Touches: After six whistles, turn off the heat and allow the pressure to release naturally. Once it’s safe to open the cooker, sprinkle the chopped coriander leaves over the top of the dish for a fresh finish.
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Serving Suggestion: Serve the Peshawari Karahi Gosht hot, ideally alongside some fluffy phulka, tandoori roti, or aromatic jeera rice to soak up the delectable gravy. This dish is perfect for any occasion, bringing warmth and joy to your dining table.
Enjoy Your Meal!
The Peshawari Karahi Gosht is not just a meal; it’s an experience that brings the essence of Pakistani cuisine to your home. Its vibrant flavors and comforting textures will surely make it a favorite in your household, inviting friends and family to gather around the table to savor every last bite.
