Mutton Karahi | Restaurant Style Karahi Gosht- Slow Cooked
Recipe type: Curry
Cuisine: Pakistani
Prep time: 
Cook time: 
Total time: 
Serves: 7-10
Mutton/Lamb Curry is such a rich dish! Eat it the next day and the flavors are even richer and more complex.
  • ¾ cup oil
  • 1 red onion, chopped
  • 2.5 lbs lamb or mutton, (on the bone cut in pieces)
  • 2 tbsp ginger/garlic paste
  • 2 tsp coriander powder
  • 1½ tsp cumin powder
  • 1½ tsp red chilli powder
  • 1¼ tsp salt (or to taste)
  • ½ cup yogurt
  • 4-5 tomatoes, chopped
  • 2 cups water
  • 2 green chillies, slit lengthwise
  • Handful cilantro leaves, garnish
  • Ginger (julienne/sliced thinly), garnish
  1. In a large pot, add oil and fry onion until translucent.
  2. Next, add the meat and fry until no longer pink, about 6-8 minutes.
  3. Add in ginger garlic paste and mix well.
  4. Next, add in the ground spices including salt and mix for 4-5 minutes.
  5. Mix in the yogurt well and add the chopped tomatoes and mix.
  6. Pour in water and cook covered on low-medium heat for 2 hrs and 15 mins.
  7. At this point, the oil should have separated. Add in the green chilli and the garnishes and let simmer covered on low heat for another 25-30 mins.
  8. Serve hot with fresh tandoori naan.
Recipe by Rookie With A Cookie at