Shinwari mutton karahi#shortsvideo

Ingredients: 1 kg mutton (bone-in pieces preferred) 4-5 medium tomatoes, finely chopped 2-3 green chilies, slit 2 tablespoons ginger-garlic paste Salt (to taste) 1/2 cup animal fat or ghee (traditional, but oil can be used) Fresh coriander leaves, chopped (for garnish) Instructions: Heat animal fat or ghee in a karahi (wok). Once hot, add the mutton and sauté on high heat for a few minutes until lightly browned. Add salt and ginger-garlic paste, stirring well to coat the mutton with the flavors. Lower the heat and add the chopped tomatoes. Cover the karahi and let it cook on medium heat until the tomatoes soften and blend into the mutton, creating a thick gravy. If needed, add a little water to ensure the mutton cooks tender. This dish doesn’t typically have a lot of gravy—it’s about the rich, thick masala clinging to the mutton. Add green chilies and simmer for a few more minutes until the oil separates from the mixture.