Creamy Mutton white karahi recipe by Thecozyplates

 Mutton White Karahi is the creamy, tomato-free version — all about tender mutton, yogurt, green chilies, ginger, and ghee. No red masala, just rich white gravy.

Ingredients – serves 5-6 Person

- Mutton: 1 kg, bone-in, cut into karahi pieces

- 2 medium chopped onions

- Yogurt: 1 cup, beaten smooth

- Ghee or oil: ½ cup

- Ginger-garlic paste: 2 tbsp

- Green chilies: 6-8, slit

- Salt: 1.5 tsp or to taste

- Black pepper: 1 tsp, crushed

- White pepper: ½ tsp

- Garam masala: 1 tsp

- Ginger: 2 inch julienned, for garnish

- Fresh coriander: small bunch, chopped

- Lemon: 1, for finishing

- Water: 3 to 4 cups

- Cream 5,6 tbsp

Method:

1. Boil the mutton: 

Add mutton, chopped onion,ginger-garlic paste, salt, and 1 cup water to the karahi. Cover and cook on medium heat till mutton is 80% tender and water dries up. If needed, add a bit more water. This takes 35-45 min for goat mutton.

2. Make the white base: 

Once water dries, add ghee. Bhuno the mutton in ghee for 3-4 min. Lower heat, add beaten yogurt slowly while stirring so it doesn’t split. Add crushed black pepper and white pepper.

3. Cook in yogurt: 

Keep stirring on low-medium heat for 8-10 min till oil separates and yogurt thickens into a creamy coating. Add slit green chilies now.Add  cream and mix well.

4. Finish: 

Sprinkle garam masala, toss for 1 min. Turn off heat. Garnish with julienned ginger, coriander, and a squeeze of lemon.Add cream. Serve hot with naan or roti.

Tips: 

- Use thick, full-fat yogurt. Thin yogurt will split.

- Don’t add turmeric, red chili, or tomatoes – that makes it red karahi.

- Traditionally finished in the same karahi it’s cooked in for smoky flavor.

Here’s how it looks – creamy white gravy, green chilies, and ginger on top: