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?

 



Print Recipe
5 from 2 votes

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.
Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins
Course: Curry
Cuisine: Pakistani
Servings: 7 -10
Author: Rookie With A Cookie

Ingredients

  • 3/4 cup oil
  • 1 red onion chopped
  • 2.5 lbs lamb or mutton on the bone cut in pieces
  • 2 tbsp ginger and garlic paste
  • 2 tsp coriander powder
  • 1 1/2 tsp cumin powder
  • 1 1/2 tsp red chilli powder
  • 1 1/4 tsp salt or to taste
  • 1/2 cup yogurt
  • 4-5 tomatoes chopped
  • 2 cups water
  • 2 green chillies slit lengthwise
  • handful cilantro leaves for garnish
  • ginger "julienne" (sliced thinly) for garnish

Instructions

  • In a large pot, add oil and fry onion until translucent.
  • Next, add the meat and fry until no longer pink, about 6-8 minutes.
  • Add in ginger garlic paste and mix well.
  • Next, add in the ground spices including salt and mix for 4-5 minutes.
  • Mix in the yogurt well and add the chopped tomatoes and mix.
  • Pour in water and cook covered on low-medium heat for 2 hrs and 15 mins.
  • 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.
  • Serve hot with fresh tandoori naan.

 

 

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Capt. Jayant Roy
Capt. Jayant Roy
2 months ago

5 stars
Awesome recipe.
Came out as described and have already made it twice.
Only reduced the time by 15 mins as the meat had already cooked.
My wife and daughter loved it!!!

Ali
Ali
7 months ago

5 stars
I am a very novice chef. I usually grill steaks, beef ribs, chicken on an egg shaped grill here in California. This is the first time I have cooked Goat Karahi on my egg shaped grill using coal. I have followed your recipe, with a slight modification (Followed everything for the first half: mixing all the spices, yogurt, tomato, and water on a stove for 30 mins, then slow cooked it for 2 hours at 200 to 250 degree Fahrenheit on Luisiana Egg shaped grill in a cast iron pan. I thought It came out pretty good in my view. Here is my wife’s response after eating it: “I have never had such a tasty karahi in my life!”

Sean
Sean
8 months ago

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

Kristof
Kristof
8 months ago

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!

Alice
Alice
8 months ago

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?

Abdul Hadi Wajid
Abdul Hadi Wajid
10 months ago

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

Nazia
Nazia
10 months ago

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!!

Welcome To My Food Blog!

I’m Izza, the Rookie behind and in front of the camera. Here, you will find all the delicious recipes I’m whipping up in my cozy apartment in downtown Seattle while juggling my 9-5 in tech.

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