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Punjabi Recipes
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Karhai Ghost
Karhai Ghost
Ingredients
1 kilo mutton or chicken
2 tsp ginger paste
2 tsp garlic paste
salt according to taste
1 tsp freshly crushed black pepper
1/2 tsp red chili powder
5-6 tomatoes (medium size)
3-4 whole green chilies
4 tbs oil
Method
This dish is best cooked in a Wok (Karahi) but you can use a regular
pot if you don't have
a Wok.
Add the meat in a pot with garlic & ginger and leave on medium
heat for the water to dry.
When that is done add 3 glasses of water, cover and leave to tenderize.
If you're using chicken you don't have to add water and can move
on the the next step.
When the meat has softened add everything, including the oil, except
green chilies &
tomatoes.
Increase the heat to dry water if any then add green chilies &
tomatoes.
Lower the heat and cook covered for 5-10 minutes. Then when the
tomatoes have
softened, increase the heat and
evaporate all the water. The end result should be with very little
gravy.
Serve with Naan, ended, increase the heat and evaporate all the
water. The end result
should be with very little gravy.
Serve with Naan.
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