Ingredients

· ½ kg mutton

· 375g yogurt beaten

· 4-5 green chilies slit into 2 from center

· 1 medium onion finely sliced

· ½ cup oil

· 2 tablespoon garlic and ginger paste

· 1 piece ginger julienne cut

· ½ bunch fresh coriander chopped

· Salt to taste

· 1 tablespoon crushed cumin seeds

· 1 tablespoon crushed coriander seeds

· 1 tablespoon crushed black pepper

Method

Heat oil in a pan and fry onions for two minutes. It’s white karahi so onions must not change their colour. Fry them till they are little tender. Add mutton and fry it. Now add garlic and ginger paste and keep stirring it. Cook it on high flame till all the water of mutton dries up. Now lower the flame and cover it and cook for other five minutes. Now add green chilies, salt crushed cumin seeds, coriander seeds and black pepper. Mix it well and add one cup water and yogurt. Again mix it and cover it and cook on low flame till the mutton is tender. It will take 12-15 minutes. When mutton is well cooked and tender, add ginger and fresh coriander in it. Increase the heat and dry all the water. White karahi is ready.