Peshawari karahi
Peshawari karahi, from above
Non vegPeshawar, Pakistan

Peshawari karahi

Mutton, tomatoes, salt, pepper and ghee. Peshawar keeps it simple and lets the karahi do the shouting.

70 minTime
53 gProtein each
mediumSpice
Namak mandi1 chapter · 1 min read

Make it your way

Grandma's wayMutton, tomato, salt, pepper and ghee.
The original
495kcalsame
53 gproteinsame
2 gfibresame
70minutessame

Classic Peshawari namak mandi karahi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Mutton (goat meat)1 kg, small pieces on the bone
Tomato6, halved or chopped
Ghee6 tbsp (mutton fat traditionally)
Black pepper2 tsp, coarsely crushed
Green chilli4, slit
Ginger5 cm, julienned
Garlic5 cloves, crushed
Coriander leaves (cilantro)to finish
Saltto taste

Method

4 steps
  1. 1Heat ghee in a karahi or wok until very hot. Add the mutton and garlic and sear on high, tossing.
  2. 2Add salt and a splash of water, cover and cook on medium until mutton is nearly tender.
  3. 3Add the tomatoes, skin side up, cover 5 minutes, then peel off the skins and mash into the meat.
  4. 4Cook on high, stirring, until the fat separates. Add pepper, green chilli and ginger.
Serve it like this

Bring the karahi to the table, ginger and chillies on top, with hot naan and sliced onions and lemon.

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Make it a meal

What goes with Peshawari karahi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Butter naan40 min
Bread or rice Methi thepla40 min
On the side Kosambari15 min
On the side Boondi raita10 min
To drink Sol kadhi40 min
Something sweet Malai kulfi60 min
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