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Charsi Mutton Karahi Recipe: A Taste of Peshawar’s Namak Mandi Street Style

Charsi Mutton Karahi is a beloved dish that originates from the bustling streets of Peshawar’s Namak Mandi, a famous area known for its vibrant food culture. With its rich flavors and robust spices, this dish is a true representation of traditional Pashtun cuisine. In this article, we’ll take you through the step-by-step process of making this iconic street-style dish, often enjoyed with naan or rice, making it a favorite among meat lovers.

What is Charsi Mutton Karahi?

Charsi Mutton Karahi gets its name from the word "charsi," which commonly refers to someone who enjoys cannabis, but in this context, it reflects the dish’s potent flavors and the lively atmosphere in which it’s often enjoyed. The dish is a decadent stew made with tender pieces of mutton, cooked with a medley of spices, green chilies, and fresh herbs in a heavy karahi (wok). Its unique preparation technique and the choice of ingredients make it stand out among other Karahi recipes.

Ingredients

To create the mouthwatering Charsi Mutton Karahi, gather the following ingredients:

For the Mutton Marinade:

• 1 kg mutton, cut into pieces (preferably bone-in for added flavor)
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• Salt to taste
• Juice of 1 lemon

For Cooking:

• 4 tablespoons ghee (or oil)
• 4-5 green chilies, slit
• 2-3 medium onions, finely sliced
• 2 medium tomatoes, chopped
• 1 tablespoon coriander powder
• 1 tablespoon cumin seeds
• Fresh coriander leaves for garnish
• Ginger, julienned for garnish
• A few sprigs of mint (optional)

Instructions

Step 1: Marinate the Mutton

1. In a large mixing bowl, combine the mutton, yogurt, ginger-garlic paste, red chili powder, turmeric powder, salt, and lemon juice.
2. Mix everything well and let it marinate for at least 1-2 hours. For best results, marinate overnight in the refrigerator.

Step 2: Prepare the Karahi

1. Heat the ghee in a large karahi over medium heat.
2. Add the sliced onions and sauté until they turn golden brown.
3. Toss in the green chilies and cook for another minute, releasing their aroma.

Step 3: Cook the Mutton

1. Add the marinated mutton to the karahi. Stir well and let it cook on high heat for about 10-15 minutes until the meat changes color and water starts to release.
2. Next, add the chopped tomatoes, coriander powder, cumin seeds, and a bit more salt if needed. Stir everything together, ensuring the spices coat the meat evenly.

Step 4: Simmer

1. Cover the karahi and reduce the heat to low. Let it simmer for about 1.5 to 2 hours until the mutton is tender and the flavors meld beautifully. Stir occasionally and add water if necessary to prevent sticking.

Step 5: Garnish and Serve

1. Once the mutton is cooked, remove the lid. Increase the heat for a few minutes to cook off excess moisture if needed.
2. Garnish with fresh coriander leaves and julienned ginger. You can add a few sprigs of mint for a refreshing touch.
3. Serve hot with naan or steamed basmati rice.

Tips for the Perfect Charsi Mutton Karahi

• Quality of Meat: Using good-quality mutton with bone will add depth to the flavor.
• Spice Level: Adjust the number of green chilies and red chili powder according to your heat preference.
• Texture: For a richer taste, you can add a dollop of butter or more ghee just before serving.

Conclusion

Charsi Mutton Karahi is more than just a dish; it’s an experience that captures the essence of Peshawar’s culinary heritage. This recipe, which combines the technique of slow cooking with a bold array of spices, invites you to savor the vibrant flavors of Northern Pakistan. So gather your friends and family, and recreate this street-style delicacy that is sure to impress and satisfy. Enjoy your culinary journey into the heart of Peshawar!