Peshawari Mutton Karahi

Peshawari Mutton Karahi!! From the land of Pakistan and specifically from the city of Peshawar. Already sounding mouth watering right and I bet the pictures are additionally making your tummy hunger topsy-turvy right? In fact, to tell you the truth, I myself can't contain my hunger and I think without me realizing, my saliva is gonna drip down soon. Regardless, any mutton dish for the matter most probably can trigger hunger for the both of us and I must go ahead by mentioning that I quite know it about the different kinds of mutton curries from this part and that part of the world. Furthermore, should I blow my own trumpet to how far I have come in making all sort of dishes from around the globe (Tandoori Chicken, Aam ka Achaar, Bengali Fish Croquettes, Chicken Vindaloo, Cari Poisson & Goan Prawn Curry)? Enough of me and marketing myself, let's not waste anymore time in getting down to making Peshawari Mutton Karahi. Thick, spices infused, yogurt creaminess, ghee and coriander leaves scented, plus honestly guys, blame it on my habit of adding potatoes for most of my mutton curries. Can you like possibly blame me for adding potatoes? We Malaysian Indians and we just must somehow find a reason for merging potatoes and mutton as one (Nepalese Mutton Curry, Aloo Gosht, Shahi Mutton Curry, Rogan Josh, Mutton Keema, Masala Mutton Curry & Mutton Parathal).   

Ingredients

500g mutton - cut into bite sizes
(Note: pressure cook for tough cuts)
1/2 tbsp ginger paste

1/2 tbsp garlic paste

1 tbsp onion paste

2 potatoes - cut into medium size pieces

1/2 cup yogurt - whisked

2-3 sprigs coriander leaves - sliced/shredded

1/2 cup melted ghee 

Salt for taste

For curry paste

1 1/2 tbsp plain chilli powder (or as per taste)
1 tsp cumin powder
1/2 tsp black pepper powder
1 tsp coriander powder 

1 tsp turmeric powder

1/4 tsp garam masala

**Mix with some water for a thick paste  

Method

Heat ghee and sauté ginger paste, garlic paste and onion onion paste.

Add curry paste, stir and fry over low heat till aromatic and oil splits.

Add mutton and potatoes, stir and pour enough water for gravy. 
Season with salt. 

Stir and simmer to soften mutton and potatoes. 

(Note: if mutton has already been pressure cooked, add after potatoes are softened).
Off the heat and gently combine in yogurt and coriander leaves.