Mutton Karahi
Delicious authentic Mutton Karahi recipe with tender goat meat, tomatoes, yogurt, and aromatic Pakistani spices. Learn how to make this classic Karahi Gosht at home, perfect with naan or tandoori roti.
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.
Tried this recipe?Leave a comment and rate this recipe below