Motivation Inspire

10/28/2025

10/28/2025

Smoked Turkey Wing Dinner 🔥

10/28/2025

10/28/2025

Ribeye, loaded mash and asparagus 🔥🔥🔥

10/27/2025

Perfectly cooked bone steak! 🥩

10/27/2025

10/27/2025

Good food, 😋

10/27/2025

10/26/2025

Mutton Karahi

Ingredients :
For the karahi:
Mutton (goat meat) – 500 g
Oil or ghee – 4 tbsp
Onions – 2 medium, thinly sliced
Tomatoes – 3 large, finely chopped
Ginger garlic paste – 2 tbsp
Green chillies – 3–4 (slit)
Red chilli powder – 1½ tsp (adjust to taste)
Coriander powder – 2 tsp
Turmeric powder – ¼ tsp
Cumin powder – 1 tsp
Garam masala – ½ tsp
Black pepper powder – ½ tsp (optional)
Salt – to taste
Fresh coriander leaves – for garnish
Ginger juliennes – for garnish

🍳 Method
Cook the mutton:
In a pressure cooker or heavy-bottomed pan, add mutton, salt, a little turmeric, and ½ cup water.
Pressure cook for 3–4 whistles or until tender (depending on the meat). Keep aside.

Prepare the masala:
Heat oil or ghee in a large karahi (wok).
Add sliced onions and sauté till golden brown.
Add ginger garlic paste and cook till the raw smell goes away.

Add tomatoes & spices:
Add chopped tomatoes and cook till they turn soft and oil starts separating.
Add red chilli powder, coriander powder, cumin powder, and a bit more salt if needed.
Stir well and let the masala cook for 3–4 minutes on medium flame.

Add mutton:
Add the cooked mutton pieces along with its stock.
Mix everything well so the masala coats the mutton.
Cook uncovered on medium-high flame until oil separates and the gravy thickens.

Final touches:
Add garam masala, black pepper, and slit green chillies.
Cook for another 5 minutes.
Garnish with ginger juliennes and fresh coriander leaves.

🍽️ Serving suggestion
Serve hot with naan, paratha, or jeera rice — and a squeeze of lemon for that extra zing! 🍋

10/26/2025

10/26/2025