Peshawari Mutton Karahi

1. Clean and wash the mutton pieces. Drain the water completely and set aside.
2. Heat oil in a pan, add in the chopped ginger, garlic and saute until the garlic become light golden in color.
3. Add in the mutton pieces, saute until the water content from the mutton dries up completely on medium heat.
4. Now add in the beaten yogurt, turmeric powder, red chilli flakes, garam masala and salt. Mix well and cook for 2-3 minutes on low-medium heat.
5. Add in the chopped green chillies, halved tomatoes, water and mix well.
6. Cover and cook until the mutton is tender on low heat for about 40-45 minutes.
7. Once the mutton pieces are cooked well, remove the tomato skins from the curry.
8. Now add in the ghee. Combine well and continue to cook for another 15 minutes or until the oil separates and the gravy becomes semi-thick.
9. Remove from heat. Garnish with chopped coriander leaves and julienne ginger. Serve warm.

Notes:

• Adjust the quantity of ghee according to your taste. But please don't skip adding it.