Here’s a delicious and authentic Mutton Karahi recipe — a popular Pakistani/Indian dish made with tender mutton, tomatoes, ginger, garlic, and spices, all cooked in a wok-like pan called a karahi.
🍖 Mutton Karahi Recipe
🕐 Prep Time: 10 mins
🍳 Cook Time: 1 hr – 1.5 hrs (depending on meat tenderness)
🍽️ Serves: 4
🧂 Ingredients:
- Mutton (bone-in pieces) – 500g
- Tomatoes (chopped or peeled) – 4-5 medium (about 400g)
- Garlic paste – 1 tbsp
- Ginger paste – 1 tbsp
- Fresh ginger (julienned) – for garnish
- Green chilies (slit or chopped) – 2–3 (adjust to taste)
- Red chili powder – 1.5 tsp (adjust to taste)
- Crushed black pepper – 1 tsp
- Coriander powder – 1 tsp
- Cumin seeds – 1 tsp
- Salt – to taste
- Oil or ghee – ½ cup (generous amount for authentic flavor)
- Fresh coriander leaves – for garnish
🔥 Instructions:
1. Sear the Mutton:
- Heat oil in a heavy-bottomed karahi or wok.
- Add mutton and sear on medium-high heat until the meat changes color and gets some browning (7–10 mins).
- Add garlic and ginger paste. Sauté for another 2–3 minutes.
2. Add Tomatoes & Spices:
- Add chopped or peeled tomatoes.
- Add salt, red chili powder, coriander powder, and cumin seeds.
- Mix well, cover, and cook on low-medium heat until tomatoes break down and the oil starts separating (about 15–20 minutes).
3. Cook the Meat:
- Continue to cook uncovered, stirring occasionally, until the mutton is tender. This may take 45 mins to 1 hour depending on the cut of meat.
- If needed, add a bit of water to avoid burning and help soften the meat.
4. Bhuna (Fry) Stage:
- Once the meat is fully cooked and oil has separated, increase the heat and bhunofy (sauté) the curry until it thickens and the oil rises to the top. This step gives the karahi its classic deep flavor.
5. Final Touches:
- Add crushed black pepper and green chilies.
- Cook for another 5 minutes.
- Garnish with fresh ginger juliennes and chopped coriander leaves.
🍽️ Serving Suggestions:
- Serve hot with naan, roti, or jeera rice.
- Pair with fresh salad or raita.
✅ Tips:
- For extra flavor, use desi ghee or animal fat instead of oil.
- You can add a splash of lemon juice at the end for brightness.
- Avoid onions – authentic Karahi doesn’t use them.