Shinwari Mutton Keema Karahi Recipe (Highway Style)
This Shinwari mutton keema karahi is cooked the highway way: mutton mince fried hard in a karahi, then cooked down with whole green chillies and tomatoes, finished with a little yogurt and topped with ginger and coriander. There are no onions in it. We filmed it in a Shinwari restaurant kitchen, and every step on this page follows the video.
Serves: 4 | Prep: 20 min | Cook: about 45 min
Difficulty: Easy (our estimate) | Best for: dinner with naan, weekend cooking
Heat level: medium (our estimate)
Watch the Shinwari Keema Karahi Video
Useful points in the video:
What Makes Shinwari Keema Karahi Different
No onions. Like other Shinwari karahis, it relies on the meat, tomatoes and green chillies. That keeps the taste clean and meaty.
Tomatoes cooked under a lid. Halved tomatoes go in whole and steam under the lid until soft, then they are stirred into the keema to make the masala.
Fried hard first. The keema is fried until its water dries and it changes colour before anything else goes in. That gives it a roasted, karahi taste.
A fresh finish. Ginger julienne, coriander and green chillies go on at the very end.
Shinwari Mutton Keema Karahi Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Keema karahi | ||
| mutton keema (mince) | 500 g | |
| oil or mutton fat | not stated | |
| salt | to taste | to taste |
| green chillies | not stated | whole |
| tomatoes | not stated | halved |
| yogurt | not stated | whisked |
| Garnish | ||
| ginger | not stated | julienned |
| fresh coriander | not stated | chopped |
| green chillies | not stated | slit |
Amounts are from the video and recipe card. Items marked * are our estimate.
How to Make Shinwari Mutton Keema Karahi
1. Fry the keema
Heat oil or mutton fat in a karahi and add the mutton keema. Fry it, breaking it up, until it changes colour and the water dries.
2. Add green chillies and tomatoes
Add salt and the whole green chillies, then the halved tomatoes. Cover the karahi with a lid and cook until the tomatoes are soft.
3. Cook down the masala
Stir the soft tomatoes into the keema and cook on high heat until the masala thickens and the oil shows on the sides.
4. Add yogurt and finish
Add the whisked yogurt and cook for a few minutes, stirring. Top with ginger julienne, fresh coriander and green chillies.
Shinwari Mutton Keema Karahi Recipe By Cooking With Kawish
Ingredients
Method
- Heat oil or mutton fat in a karahi, add the mutton keema and fry it, breaking it up, until it changes colour and its water dries.
- Add salt and the whole green chillies.
- Add the halved tomatoes, cover the karahi with a lid and cook until the tomatoes are soft.
- Stir the soft tomatoes into the keema and cook on high heat until the masala thickens and the oil shows.
- Add the whisked yogurt and cook for a few minutes, stirring.
- Finish with ginger julienne, fresh coriander and green chillies, and serve hot with naan.
Video
Notes
Keema Karahi Problems and How to Fix Them
- The keema smells raw: it was not fried long enough at the start. Fry until all its water dries.
- The masala is watery: cook on high heat after the tomatoes soften until the oil shows.
- The yogurt split: whisk it well and stir continuously after adding it.
Serving and Storing
Serve hot with naan or roti, with the ginger and green chillies on top. Leftovers keep in the fridge for up to 3 days; reheat in a pan.
Shinwari Keema Karahi FAQs
Is this a mutton karahi or a keema karahi?
It is a keema karahi: the mutton is minced, not cut into pieces. The method is the same Shinwari style as our mutton karahi.
Are onions used in Shinwari keema karahi?
No. The masala is made from tomatoes, green chillies and the keema itself.
Can I use beef keema?
Yes, but beef keema takes longer to cook. Keep frying until it is fully done before adding the tomatoes.
More Karahi Recipes
- Shinwari karahi: the classic Shinwari karahi with meat pieces.
- White mutton karahi: a creamy Shinwari-style mutton karahi.
- Karachi mutton karahi: a red, tomato-based mutton karahi.
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