An authentic, rustic Pashtun dish, Peshawari Mutton Karahi is a minimal-spice wok preparation highlighting succulent mutton slow-cooked with fresh tomatoes, green chilies, ginger, and garlic in ghee or fat. Known for its intensely savory flavor, it avoids heavy spices, relying on black pepper and natural juices to create a thick, "jammy" tomato gravy
Minimalist Spices: Traditionally made with only salt, green chilies, and black pepper, allowing the meat's natural taste to dominate.
Tomato-Based: A large quantity of tomatoes is cooked down to create a thick, savory paste.
Fat Source: Often cooked in sheep fat (Dumba) or ghee for authentic flavor.
Preparation: Cooked over high heat in a shallow wok (karahi), resulting in tender meat and a reduced sauce.
Garnish: Finished with julienned ginger, green chilies, and fresh coriander.
Commonly served with fresh naan, this dish is a staple of Pakistani street food and Namak Mandi in Peshawar.
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