Boil the Mutton: In a pot, boil the mutton with salt and fresh ginger garlic paste until tender. Once done, strain the stock and set it aside. Separate the mutton pieces into a bowl.
Fry Green Chilies & Mutton: Heat ghee in a pan. Add the whole green chilies and mutton pieces. Fry until you can smell the chilies’ aroma. Once ready, remove the mixture from the pan and set aside.
Prepare the Sauce: In the same pan, reduce the ghee slightly and add the strained ginger garlic mixture. Sauté until golden. Add the chopped tomatoes and cook until they soften. Gradually add the saved stock while stirring to form a rich sauce.
Combine Everything: Return the fried mutton and green chilies to the pan. Sprinkle the prepared spice mix over the dish and stir well. Cook on low heat to allow the flavors to blend.
Finishing Touches: Add the juice of half a lemon, and give the dish a coal smoke for a smoky flavor. Garnish with thin slices of fresh ginger.
Serve: Enjoy your Balochi Tikka Karahi with naan or rice, savoring its rich gravy.
