> Recipes > Curry

Afghani-style mutton chop karhai with pepper, coriander and cumin

by Sumayya Usmani
Afghani Style mutton chop karhai with pepper, coriander and cumin

Afghani-style mutton chop karhai with pepper, coriander and cumin

PT1H

Why not try?

A commonplace dish on British menus is bhuna gosht, usually a dark brown mass of dryish cooked meat or vegetables. The real bhuna (which means ‘to fry’ in Urdu) is a cooking style found mainly in Pakistan, but it isn’t called bhuna gosht, you will normally find dishes resonant of this cooking style going by the name of handi or karhai. It is usually a thick tomato-based sauce, spicy, dry, and aromatic by cooking spices with garlic, ginger and sometimes onions, with the meat or vegetables cooked in their own juices resulting in deep strong flavours and little sauce. This is a recipe for an Afghani-style karhai found on the borders of Afghanistan and Pakistan, many of the migrants across the borders have contributed to making this style of cooking popular across the country. The key flavour comes from the unique freshly ground spices that go into this dish.

1
Begin by boiling the mutton chops for 15–20 minutes in a pan of water. Take the chops out and reserve the cooking liquid
2
In a dry pan, add the cumin, coriander and peppercorns and gently toast over a medium heat until the spices are aromatic. Grind the spices together in a spice grinder or with a pestle and mortar (this will make more than needed for this recipe, but the spice mix can be stored for 1 month in a airtight container)
3
Heat the ghee in a wok or similar large pan (which has a lid), add the chops and allow to seal on all sides, then set aside. In the same ghee, add the grated ginger and garlic and stir-fry for 30 seconds. Be careful not to let it burn, if starting to catch, add a few splashes of the reserved mutton chop water
4
Add the tomatoes, red chilli flakes, 1 heaped tbsp of the ground spice mix, salt and stir through. Add about 25ml of the reserved mutton water, then return the chops to the pan
5
Cover the pan and cook over a medium heat until the mixture begins to boil, lower the heat slightly and cook until the mixture becomes thick and dry, with the oil rising to the top
6
Serve hot with naan or rice, garnished with a good squeeze of fresh lemon juice, the chopped coriander and julienned ginger, and some finely chopped green chilli for extra heat, if liked
 

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

 

Comments ()

Afghani-style mutton chop karhai with pepper, coriander and cumin

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...