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From Foodie Girl Sara

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A rich, aromatic, and deeply flavorful Pakistani mutton karhai that’s tender, spicy, and absolutely irresistible. Cooked in a pressure cooker then finished in a pan with a tomato-yogurt gravy and plenty of fresh jalapeños, this dish is pure comfort served with naan or rice.

Ingredients:

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•   2 kg mutton
•   3 onions (thinly sliced)
•   1 tbsp ginger garlic paste
•   salt (to taste)
•   2 cups water
•   1/2 cup oil
•   2 tomatoes (cooked and made into gravy)
•   1/2 cup yogurt
•   1 tsp coriander powder
•   1 tsp black pepper
•   1/2 tsp cumin
•   6-7 jalapenos (4 whole, some chopped)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. In a pressure cooker, combine 2kg mutton, thinly sliced onions, ginger garlic paste, and salt to taste. Mix well.
2. Add 2 cups of water to the pressure cooker.
3. Pressure cook for 20-25 minutes, or until the mutton is tender and easily falls apart.
4. Once cooked, transfer the mutton and any remaining liquid to a large pan. Add ½ cup of oil and mix well.
5. Add the gravy made from 2 cooked tomatoes (blend 2 boiled tomatoes into a smooth puree). Stir to combine.
6. Add ½ cup yogurt, 1 tsp coriander powder, 1 tsp black pepper, and ½ tsp cumin. Mix everything together thoroughly.
7. Add 4 whole jalapeños to the pan and let them cook for a minute to infuse their flavor.
8. Then add 2-3 chopped jalapeños. Cook for another 2-3 minutes, stirring occasionally.
9. Plate the mutton karhai, garnish with fresh cilantro or additional sliced jalapeños if desired, and serve hot with naan, roti, or steamed rice. Enjoy!