Delicious Mutton Karahi made with goat meat (or lamb), fresh tomatoes, ginger, garlic and yoghurt. It’s mildly spiced and full of flavor that you’re going to love.
Mutton Karahi or Karahi Gosht is one the most popular dishes in Pakistan. The delicious meat is sizzled and cooked in a wok. The gravy is rich in tomatoes and has a blend of spices that makes it the most aromatic curry.
Karahi is basically a pan similar to wok in which food cooks well on high heat. Thats where the name of the dish comes from. Mutton Karahi is most popular dish you will find at restaurants of all sorts and even at Dhabas.
You can also use Lamb for this recipe and if you are a chicken person try out Chicken Boneless Karahi .
Ingredients for Mutton Karahi
The ingredients required for Mutton Karahi are as follows:
Meat – Use goat meat preferably leg or shoulder pieces. Lamb can also be used for this recipe.
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 has more oil in to comparison to the other curries. It’s essential to stir fry meat, you can always strain it after karahi is ready.
Garnish – Karahi is incomplete with garnish, use fresh corriander/cilantro and julienned ginger.
Incase you are wondering why there are no onions. Authentic karahi doesn’t have onions. The gravy is made from tomatoes and yoghurt.
Steps to make Mutton Karahi
- Heat oil in the pan and fry the meat until it changes colour. Add ginger and garlic and fry for few more minutes.
- Add all the spices and fry for few minutes. add water and cover. Cook until meat is 80% done.
- Add yoghurt and tomatoes. sprinkle some fresh garam masala, cracked pepper and chillies. Cover and cook until meat is tender.
- Garnish with chopped corriander/cilantro and julienned ginger.
Watch How to Make it
Does Mutton Karahi needs to be cooked in a karahi?
If you don’t have a karahi (metal wok) you can use any skillet, cast iron pan or any pan which has a broader base.
If you want to cook meat quickly pressure cook can be used as well. It reduces the cooking time to half.
I have included instruction for using pressure cooker in the recipe as well.
Serving Suggestion
Mutton karahi is best enjoyed with naan or tandoori roti. You can also eat it with Pea Pulao. 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 Chicken Curries to Try
Mutton Karahi
Ingredients
- 700 g Goat Meat
- 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 untill 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 untill 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.
Notes
- Goat meat in curry pieces. Preferably use goat leg or goat shoulder. You can also use lamb with fat trimmed off.
