Mutton Karahi | Restaurant Style Karahi Gosht- Slow Cooked

Mutton/Lamb Curry is such a rich dish! Eat it the next day and the flavors are even richer and more complex.

Growing up I had an aversion to the smell of mutton and refused to be in the kitchen especially on the three days of Bakra Eid when the women of the household were hovered over the stove, stirring a big pot of Mutton Karahi, while the men ushered in more freshly slaughtered cuts of meat. In retrospect, I think I borrowed that aversion from my eldest sister. (Have you ever adapted to someone else’s likes and dislikes without allowing yourself to develop your opinion and tastebud first?)
Today, this is the one dish I always order when I’m eating out at a Pakistani restaurant and go out of my way to cook in my own kitchen👩🏽‍🍳 And, ahem, can I just say that restaurant mutton or lamb karahi will always leave a little more to be desired?

 


Mutton Karahi | Restaurant Style Karahi Gosht- Slow Cooked
 
Prep time
Cook time
Total time
 
Mutton/Lamb Curry is such a rich dish! Eat it the next day and the flavors are even richer and more complex.
Author:
Recipe type: Curry
Cuisine: Pakistani
Serves: 7-10
Ingredients
  • 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
Instructions
  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.
 

 

11 comments

  1. Hi

    First can I say your chicken karahi recipe is the best karahi I have ever had 👍

    I tried the mutton recipe with boneless mutton and when I added the meat there was a lot of liquidd in the pan which was a cloudy brown colour should I of rinsed the mutton before I added to the pan? And does the recipe or method need amending for boneless mutton karahi?
    Thanks

    1. Hi Sean, So glad you loved the Chicken Karahi recipe. I typically rinse most poultry and meat aside from minced to get rid of some of excess juices (i.e blood). However, official websites like the USDA do not recommend rinsing meat because meat is typically cleaned during processing, so you are fine. The cloudy is likely some of the blood which will get cooked off in the process. Not to worry.

  2. Hi,
    Dish looks great and will try it later today if I find everything available in the shop. I have a question about the chili powder though. Is it the spicy kind which will make me run around crying? I saw in the video you use quiet some of it. Also, I have heard about kashmir red chilli powder, which should be far less spicy. Maybe it’s this one you use…?
    Since the Indian/Pakistani restaurant closed in the city, We never found a place where they offer good curries. We are learning to make it ourselves now lol. Not really succeeding if I may add. This one looks great though!

    1. This is Kashmiri red chili but you can use the same quantity of cayenne. The dish is not too spicy actually but if you want to be safe, I’d say cut down a 1/4 of the measurement I have shown. That should be about right for your first go 🙂 good luck!

      1. Hey Kristof! Just correcting my earlier comment. This is not Kashmiri red chili because you’re right, kashmiri chili is far less spicy and usually used for color. So use a spicy kind and you can cut it down by 1/4 tsp. Cayenne works too.

  3. I was wondering if you have ever made it with goat? I have seen this meat used allot in restaurants. Would you have any suggestion about length of time to cook this meat in a kharahi?

    1. I make this with mutton or lamb depending on what’s available at my butcher’s. Either works wonderful. I haven’t had the need to switch up anything with the two meats. Same time works.

  4. Abdul Hadi Wajid

    Hey Izza
    Delicious meat dish, I’m a big fan of lamb and this one really tasted well. Was easy to make too. Defo recommend it.
    Waj

    1. Hi Wajid! I’m so happy to hear that. I make this karahi once in three weeks. Its so delicious and the flavors improve the next day.

  5. I don’t cook a lot but when I saw the pictures of Mutton Karhai recipe my mouth was watering and I knew I had to try it out. My whole family loved it and I received tons of compliments. The best part – it is so easy to make it 🙂

    Thank you rookie with a cookie for sharing your amazing recipes with us. You rock!!

    1. This made my day Nazia! Thank you for taking the time to leave your feedback. It really means a lot. This is one of my absolute favorites (because the magic happens with slow cooking) and I’m so happy your family loved it.

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