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Authentic Whole Mutton Steam Roast from Khyber Shinwari Restaurant Karachi

Authentic Whole Mutton Steam Roast (Khyber Shinwari Style)

arachi's famous Highway style full goat roast. A three-step process involving deep marination, airtight steaming, and an oven finish with a charcoal smoke aroma.
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Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings: 10 Person
Course: Main Course
Cuisine: Resturant Style
Calories: 450
Ingredients Method Video Notes

Ingredients
  

1 Full Goat (Mutton)
2 packets Chicken Tikka Masala
1 cup Plain Yogurt
2 tbsp Crushed Red Chilies
1 tbsp White Pepper Powder
1 tbsp Turmeric Powder
1 packet National Karahi Masala
1/2 cup Cooking Oil
Fresh Lemon Juice (4-5 lemons)
1 tbsp Black Pepper Powder
Chaat Masala (for post-steam rub)
Wheat dough (for sealing)

Method
 

Wash the whole mutton and make deep, horizontal cuts across all meaty parts.
    Mix Tikka masala, yogurt, crushed red chilies, white pepper, turmeric, karahi masala, and oil to form a thick paste.
      Apply the paste thoroughly inside and outside the cuts. Add lemon juice and black pepper powder.
        Rub salt on both sides and place in a large steamer.
          Seal the pot edges with wheat dough to make it airtight.
            Steam on low flame for 2 to 2.5 hours until tender.
              Remove and sprinkle with a heavy layer of Chaat Masala while hot.
                Place in a preheated oven for 10 minutes with a red-hot charcoal piece for smoke.
                  Serve over Afghani Pulao garnished with boiled eggs and dried fruits.

                    Video

                    Notes

                    • Pro-Tip: If the meat is from an older goat, increase the steaming time to 3 hours for maximum tenderness.
                    • Safety: When opening the dough-sealed lid, be very careful of the initial burst of hot steam.
                    • Dry Fruit Hack: Fry raisins and almonds in 1 tbsp of ghee until they puff up, then pour them over the roast for a royal look.
                    • Salt Balance: The salt added right before steaming is essential because the moisture in the steamer will dilute the salt in the marinade.