Mutton Karahi | Restaurant Style Karahi Gosht- Slow Cooked

Mutton/Lamb Curry is such a rich dish! Eat it the next day and the flavors are even richer and more complex.

Growing up I had an aversion to the smell of mutton and refused to be in the kitchen especially on the three days of Bakra Eid when the women of the household were hovered over the stove, stirring a big pot of Mutton Karahi, while the men ushered in more freshly slaughtered cuts of meat. In retrospect, I think I borrowed that aversion from my eldest sister. (Have you ever adapted to someone else’s likes and dislikes without allowing yourself to develop your opinion and tastebud first?)
Today, this is the one dish I always order when I’m eating out at a Pakistani restaurant and go out of my way to cook in my own kitchen👩🏽‍🍳 And, ahem, can I just say that restaurant mutton or lamb karahi will always leave a little more to be desired?

 

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Restaurant- Style Boneless Chicken Handi

Nothing says desi more than fingers dripping with curry! Allow me to bless your kitchen with my coveted chicken curry recipe. In the most traditional sense, you call this Boneless Handi. Handi is vessel (usually terracotta) in which this dish is traditionally cooked. But trust me when I say this, your favorite restaurant is not cooking their famous Boneless Handi in an actual Handi. I cook all my curries in a stainless steel saucepan or wok and absolutely love the curries that come out of those vessels.

I have already covered the basics of how to determine when the curry is done in my Chicken Karahi post. For me, the key to the most flavorful curry lies in 1) yogurt 2) red juicy tomatoes and 3) continuous stirring towards the end until the masala releases that orange-tinted oil. If you do not see the oil glossing the surface, your curry is not done. Let it continue cooking on medium to low heat. This recipe itself is not a huge departure from my Chicken Karahi recipe. Both require yogurt and both require a whole lotta stirring. However, in my Boneless Handi, I create the curry base prior to adding in the chicken. This is also the technique that is traditionally used to make Boneless Handi.

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