19 Eid Recipes and Our Favorite Mutton Karahi
We've compiled a list of beloved Eid recipes for you and your family to prepare and enjoy, including our favorite mutton karahi. Eid Mubarak!
Equipment
- Heavy-Bottomed Pan , Wok, or Karahi
Ingredients
For the Gosht:
- 1 ½ pounds mutton, bone-in, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1 cup water
For the Karahi:
- ½ cup ghee, divided
- 2 teaspoons cumin seeds
- 2-3 Thai green chilies, split lengthwise, plus more to garnish
- 2 tablespoons fresh ginger, finely minced
- 4 cloves garlic, minced
- 2 teaspoons salt
- ½ teaspoon black pepper, coarse ground
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon kalonji seeds
- 4 Roma tomatoes, pureed
- ¼ cup cilantro, chopped
For the Garnish:
- ¼ cup fresh ginger julienne, for garnish
- ¾ cup cilantro, chopped, for garnish
Instructions
For the Mutton:
- Add goat, water, and salt to an Instant Pot or Pressure Cooker. I recommend cooking the meat at high pressure for 30 minutes if you're at low elevation and 1 hour for those at high elevation.
For the Karahi:
- Warm the ghee in a heavy-bottomed pan over medium-high heat. Then, add cumin seeds and green chilies. Cook until they begin sputtering.
- Add ginger and garlic, and cook for another couple of minutes until the raw smell fades.
- Add salt, pepper, Kashmiri chili powder, cumin powder, coriander powder, and kalonji seeds to a small bowl. Stir the spices and pureed tomatoes into the pan.
- Lower the heat, cover, and simmer for 15-20 minutes; stir it frequently to ensure nothing sticks to the bottom. Then, remove from heat until the goat finishes cooking.
- Remove the goat from the Instant Pot or pressure cooker. Check for tenderness by attempting to separate the meat from the bone using a fork. The goat should easily pull.
- Add the meat to the reserved tomato masala. If the goat is not pull-apart tender, simmer until it reaches the desired tenderness. If the goat is tender, simmer for 10-15 minutes until the goat takes on the flavor of the masala.
- Garnish with fresh ginger and cilantro, and serve with naan or basmati rice.
Notes
- Cooking Method: Karahi’s come together using high heat throughout the cooking process. That doesn’t necessarily work with goat since it takes longer to become tender. For that reason, I pressure cook the goat follower by a slow braise with lower heat, allowing for the ingredients to incorporate.
- Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 363 kcal | Carbohydrates: 8 g | Protein: 17 g | Fat: 30 g | Sodium: 1244 mg | Fiber: 1 g | Sugar: 2 g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!