One of the most amazing karhai recipes you will find on the internet. This recipe is a must try, so make it, eat it and love it. #HappyCookingToYou For more recipes vist: www.foodfusion.com Dhaba Karahi Recipe in English:Ingredients:- Mutton 200 gm (To make hand chopped mince- Mutton ½ kg - ginger garlic paste 1 tbs (for mutton boiling)- salt ½ tsp- Tomatoes 6-8 (medium)- Ghee ½ Cup (if using desi ghee then use ¼ cup)- Ginger Garlic (g/g) Paste 1 ½ tbsp- Coriander Leaves ¼ cup- Green chilies 4-5 - Salt to taste or 1 1/2 tsp or to taste- Crushed Red Chilies 1 ½ tsp- Grounded black pepper 1 tsp- Whole Spice mix powder 1/2 tsp- Roasted and grounded coriander seeds 2 tsp- Roasted and grounded Cumin Seeds 1 tsp- Whole Cumin Seeds ½ tsp- Turmeric ½ tsp- Whisked Yogurt ¼ cup- Julienne Ginger 2 tbsp- Fenugreek leaves 1 tsp- Lemon Juice 2 tspDirections:- Finely hand chops 200 gm of mutton and set aside.- Boil the Mutton with 1 tbsp of g/g paste and ½ tsp of salt with enough water so meat is full done. Set aside. - In Karhai add ghee and G/G paste and Whole cumin and fry a little. Now add mince and fry again. Add the tomatoes and mix well when tomatoes start losing their hardness add mutton in karhai and mix well again. Add yogurt, salt, turmeric, crushed red chilies, coriander seeds. Cover with lid and low down the flame and let it cook with tomatoes and yogurt. - Check occasionally. - Once all water dried mix and stir fry well for 8-10 mins on medium heat so ghee leaves the corners with 2-3 green chilies, 2 tbsp of green coriander and few julienned ginger.- On final stage add lemon juice, remaining green chilies (slit in two), remaining coriander leaves, Ginger, fenugreek leaves, black pepper and all spice powder and simmer for 3-4 minutes. - Serve immediately within same karhai with Nan or Tandoori Roti.Dhaba Karahi Recipe in Urdu:Ajza for Dhaba Karhai:- Mutton 200 gm (hath se qeema banana keliye)- Mutton ½ kg- Adrak lehsan paste 1tbs (Mutton boil karne keliye)- Namak ½ tsp - Tamatar 6-8 (medium)- Ghee ½ Cup (if using desi ghee then use ¼ cup)- Adrak Lehsun ka (g/g) Paste 1 ½ tbsp- Hara Dhania ¼ cup- Hari mirchein 4-5 - Namak to taste ya 1 1/2 tsp- Kuti Lal Mirch 1 ½ tsp- Kut Kali mirch 1 tsp- Garam masala powder 1/2 tsp- Bhuna kuta dhania 2 tsp- Bhuna kuta zeera 1 tsp- Sabit Zeera ½ tsp- Haldi ½ tsp- Phenta hua Dahi ¼ cup- Bareek kari adrak 2 tbsp- Kasuri Methi 1 tsp- Lemon Juice 1 tspDirections:- 200 gm mutton hath se qeema banalain aur alaihda rakh lain.- Mutton ko 1 tbsp adrak lehsun ke paste aur ½ tsp namak ke saath boil karlein ke who poora gal jaye aura lag rakh lein. - Karhai main ghee, adrak lehsun ka paste, sabit zeera shamil karke halka fry karein. Ab is main qeema shamil karke mazeed fry karein. Tamatar shamil karein aur jab tamatar naram hone lagein us waqt mutton shamil karedin aur mix karlein. Ab is main dahi, namak, haldi, kuti lal mirch, kuta dhania shamil karein aur dhakan se dhaank dein aur aanch kum kardein. Qeema aur gosht dahi aur tamatar ke pani main mazeed gale ga. Thori der main check karte rahe.- Jab pani sara khushk hojaye to is main 2-3 hari mirch, thori si adrak aur 2 tbsp hara dhania daal kar 8-10 min bhoon lein yaha tak ghee alag hojaye. - Akhir main lemon juice, bachi hue hari mirchein do tukray hue, bacha hua hara dhania, adrak, kasuri methi, kuti kali mirch aur garam masala powder dal tak 3-4 min ke liye dump e rakhein. - Isi karhai main tandoor ki roti ya Nan ke sath serve karein.
