Mutton Karahi
Similar to Chicken Karahi but made with mutton (goat meat). It's rich and flavorful.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Karahi dishes are believed to have originated in the northwestern regions of the Indian subcontinent, possibly influenced by Central Asian cooking techniques. The name 'Karahi' comes from the wok-like pan in which the dish is traditionally cooked. The dish evolved over time, incorporating local ingredients and culinary preferences.
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Mutton Karahi holds significant cultural importance, particularly in Pakistani cuisine, where it is a popular dish for special occasions and family gatherings.
Celebratory Dish
Mutton Karahi is often served at weddings, Eid celebrations, and other festive events, signifying hospitality and generosity.
Family Gatherings
It's a common dish prepared for family meals and get-togethers, fostering a sense of community and shared enjoyment.
Regional Variations
Different regions of Pakistan have their own variations of Mutton Karahi, reflecting local culinary traditions and spice preferences.
Restaurant Staple
Mutton Karahi is a prominent menu item in Pakistani restaurants both domestically and internationally, showcasing the country's rich culinary heritage.
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Mutton Karahi boasts a rich, savory, and slightly tangy flavor profile, characterized by the tender mutton infused with aromatic spices, tomatoes, and ginger-garlic paste.
The primary flavors are derived from the mutton itself, which is slow-cooked to tenderness. The base is built upon the acidity of tomatoes, the pungency of ginger and garlic, and a blend of spices that typically includes cumin, coriander, turmeric, red chili powder, and garam masala. Green chilies add heat, while fresh cilantro and ginger provide a refreshing aroma and subtle bite. The overall flavor is deeply savory with a noticeable tang and warmth from the spices.
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Meat Quality
Use tender cuts of mutton, preferably from the leg or shoulder, and ensure they are properly trimmed.
Slow Cooking
Cook the mutton on low heat to ensure it becomes tender and absorbs the flavors of the spices properly. Patience is key.
Fresh Ingredients
Use fresh tomatoes, ginger, garlic, and spices for the best flavor. Avoid using pre-ground spices if possible.
Proper karahi usage
Cook in a real karahi for a more authentic flavor.
Browning the Meat
Browning the meat at the beginning really helps develop the flavor.
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