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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.
Course Curry
Cuisine Pakistani
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 7 -10
Author Rookie With A Cookie


  • 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


  • 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.