Delicious Mutton Karahi made with goat meat (or lamb), fresh tomatoes, ginger, garlic and yoghurt. This classic Pakistani curry is mildly spiced yet full of rich flavor you’ll absolutely love.
What is Mutton Karahi ?
Mutton Karahi, also known as Karahi Gosht, is one of the most popular dishes in Pakistan. Tender pieces of meat are sizzled in oil and cooked with a tomato-based gravy infused with aromatic spices.
The dish gets its name from the karahi, a wok-like pan traditionally used for high-heat cooking. Whether served at restaurants or roadside dhabas, Mutton Karahi is a must-try for any curry lover.
You can also make this recipe with lamb, and if you’re a chicken fan, don’t miss my Chicken Boneless Karahi.
Ingredients for Mutton Karahi
The ingredients required for Mutton Karahi are as follows:
Meat – Goat meat (leg or shoulder pieces work best). Lamb can also be used.
Garlic and Ginger – fresh garlic ginger are key to get right flavour.
Yoghurt – Plain yoghurt preferably Greek yoghurt
Tomatoes – Fresh tomatoes or chopped canned tomatoes.
Green Chillies – Fresh green chillies. If you dont prefer spicy you can just add them whole as they add great flavour and aroma.
Spices – Red chilli Powder, Kashmiri Red Chilli powder (alt Paprika), chilli flakes, turmeric powder, cumin powder, freshly cracked blackpepper and coriander powder.
Oil – Karahi recipes use more oil than regular curries. It helps stir-fry the meat and adds flavor (you can strain extra oil before serving).
Garnish – Karahi is incomplete without garnish, use fresh coriander/cilantro and julienned ginger.
Incase you are wondering why I didn’t mention onions. Authentic Karahi does not use onions. The gravy comes entirely from tomatoes and yogurt.
Steps to make Mutton Karahi
- Heat oil in a karahi or pan and fry the meat until it changes color. Add garlic and ginger; sauté for a few minutes.
- Add the spices and stir-fry for 2–3 minutes. Pour in water, cover, and cook until the meat is 80% done.
- Mix in yogurt and tomatoes, along with garam masala, black pepper, and green chilies. Cover and cook until the meat is fully tender.
- Garnish generously with fresh coriander and julienned ginger before serving.
Watch How to Make Mutton Karahi
FAQs About Mutton Karahi
Does Mutton Karahi need to be cooked in a karahi (wok)?
Traditionally yes, but you can also use a cast iron skillet, deep pan, or even a pressure cooker if you want to cut down on cooking time.
Can I use lamb instead of goat meat?
Absolutely! Lamb works just as well and is often more tender, but flavor is very similar.
What type of meat is best for mutton karahi?
Goat meat is the traditional choice, especially shoulder or leg pieces with some bone, as they add extra flavor. Lamb is an excellent substitute and tends to cook a bit faster. Both give you that authentic, rich taste of karahi gosht.
Why doesn’t authentic karahi use onions?
Because the rich gravy is built from fresh tomatoes and yogurt. Onions change the flavor profile and make it more like a curry.
Serving Suggestion
Mutton karahi is best enjoyed with naan or tandoori roti. Serve the Mint raita on the side.
Karahi is also great recipe to serve if you are hosting a dinner party. Pair it with Chicken Malai boti or Tandoori Chicken roast or Tandoori Chicken Drumsticks
Other Meat Curries to Try
Mutton Karahi
Ingredients
- 700 g Goat Meat See Notes
- 3 Large Tomato or 400g of canned crushed tomatoes.
- ⅓ cup Plain Yoghurt
- 1 tbsp Freshly minced garlic
- 1 tbsp Freshly minced Ginger
- 1 tsp Red Chilli Powder
- ½ tsp Chilli Flakes
- ½ tsp Kashmiri Red Chilli powder (alt Paprika)
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- ¼ tsp Freshly cracked black pepper
- ½ tsp Garam Masala
- 1½ tsp Salt
- ⅓ cup Oil
- 2-3 Green Chilies
- Coriander/Cilantro for garnish
- Julienned Ginger for Garnish
Instructions
- In a wok or pan add oil and heat untill medium hot. Add meat and fry for 5-7 minutes until it changes colour.
- Add ginger garlic and fry for another 5 minutes until water from meat is evaporated.
- Add all the spices except blackpepper and garam masala. Mix and fry for another 5 minutes. Add water (enough to cover the meat) and allow it to boil. Cover and cook on low heat until meat is 80% cooked. It should take anywhere between 30 -40 minutes depending on the meat. (Note: this step can also be done in a pressure cooker)
- Add yoghurt (room temperature) and mix well. Add finely chopped tomatoes and fry for few minutes. Sprinkle black pepper and gram masala. Also add green chillies. If you prefer less spicy add the whole chillies instead of chopping them.
- Cover and cook for 10-15 minutes on low heat. At this stage meat should be completely tender.
- Garnish with fresh cilantro/corriander and julienned ginger. Serve immediately.
Video
Notes
- If you don’t have karahi use a cast iron skillet, deep pan, or a wok.
- To reduce the cooking time, use a pressure cooker. It takes 15-20 minutes for meat to get tender in pressure cooker. But after that transfer the meat back into pan so that you can stir fry it.
- Goat meat in curry pieces. Preferably use goat leg or goat shoulder. You can also use lamb with fat trimmed off.
- Make sure the yoghurt is at room temperature.
- If you prefer less spicy karahi used whole green chilli instead of chopping them. Make a slit in them and put them whole in the karahi. They add to flavor and aroma of karahi.
I made this recipe and it was a show stopper. Everyone loved it. It was just perfect !!
Thanks for your comment, im glad that you loved this recipe.
Love it, I’m not meat lover but this recipe was finger licking good. The recipe was easy to follow and the result was perfect !
Thats great you tried it out. Im glad to hear that you liked it !!