Mutton Karahi
Tender bone-in mutton simmered in a rich tomato masala with ginger, green chilies and cilantro, served sizzling for a hearty Pakistani dinner.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeMutton karahi is a Pakistani specialty named for the wide, wok-shaped karahi in which it is cooked. Bone-in goat or lamb is browned, then simmered with tomatoes, ginger, green chilies and aromatic spices until tender and glossy. The finished curry is thick rather than soupy, with oil pooling at the edges and fresh ginger and cilantro scattered over the top.
This version follows the tomato-forward style commonly served in Lahore and Punjab. Use goat for a traditional flavor or lamb for easier supermarket shopping; either may need a little more or less simmering time depending on the cut. Serve directly from the karahi with naan or roti.
Ingredients
- 2 lb (900 g) bone-in goat or lamb shoulder, cut into 1 1/2-inch (4 cm) pieces
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/4 cup (60 ml) neutral oil or ghee
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) coriander seeds, lightly crushed
- 1/2 tsp (1 g) black peppercorns, lightly crushed
- 1/2 tsp (1 g) red pepper flakes
- 2 medium yellow onions, finely sliced
- 6 garlic cloves, finely chopped
- 1 1/2-inch (4 cm) piece fresh ginger, finely chopped
- 2 lb (900 g) ripe tomatoes, finely chopped, or 2 cans (14 1/2 oz each; 411 g each) crushed tomatoes
- 1/2 tsp (1 g) ground turmeric
- 1 tsp (2 g) Kashmiri chili powder or mild paprika
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 cup (240 ml) water, plus more as needed
- 4 green chilies, slit lengthwise
- 1 tsp (2 g) garam masala
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (15 g) fresh cilantro leaves, roughly chopped
- 1-inch (2.5 cm) piece fresh ginger, cut into fine matchsticks
- 2 green chilies, thinly sliced
Instructions
- 1
Pat the mutton dry and season it with the salt. Heat the oil or ghee in a wide karahi or heavy skillet over medium-high heat until shimmering.
- 2
Add the cumin seeds, coriander seeds, black peppercorns and red pepper flakes. Fry over medium heat for 30 seconds, until fragrant but not darkened.
- 3
Add the sliced onions and cook over medium heat for 6-8 minutes, stirring often, until softened and lightly golden. Add the garlic and chopped ginger and cook for 1 minute, until aromatic.
- 4
Add the mutton and raise the heat to medium-high. Stir-fry for 8-10 minutes, turning the pieces, until browned on the outside and the raw smell disappears.
- 5
Stir in the tomatoes, turmeric, Kashmiri chili powder, ground cumin and ground coriander. Cook uncovered over medium-high heat for 10-12 minutes, stirring frequently, until the tomatoes break down and oil separates at the edges.
- 6
Pour in the water and bring to a boil. Cover, reduce the heat to low, and simmer for 35-45 minutes, stirring every 10 minutes, until the mutton is fork-tender; add a splash of water if the pan becomes dry before the meat softens.
- 7
Remove the lid and add the slit green chilies. Cook over medium heat for 5-8 minutes, stirring occasionally, until the sauce is thick, glossy and clings to the meat.
- 8
Stir in the garam masala and lemon juice, then taste and adjust the salt. Cook for 1 minute over low heat, then scatter the cilantro, ginger matchsticks and sliced chilies over the karahi before serving.
Tips for the Best Mutton Karahi
- Goat shoulder is traditional and can take the full simmering time; lamb shoulder is usually tender sooner. Keep the heat low once the water is added so the meat softens without scorching the masala.
- The finished karahi should have a thick, spoon-coating sauce, not a thin curry. If it is watery, simmer uncovered for a few extra minutes; if it catches, add 2 tablespoons (30 ml) water and scrape the base.
- Use ripe tomatoes for the freshest flavor. Canned crushed tomatoes work well when fresh tomatoes are pale or out of season.
- For less heat, remove the seeds from the green chilies and use only half the chili powder. Do not replace the individual spices with curry powder.
- The dish can be made one day ahead and refrigerated; reheat gently in a covered skillet with a splash of water, then add fresh ginger and cilantro just before serving.
Storage and Reheating
Cool leftovers within 2 hours and refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months; thaw overnight in the refrigerator and reheat gently on the stovetop until steaming hot, adding a splash of water if needed.
Frequently Asked Questions
Is mutton karahi made with lamb or goat?
In Pakistan, mutton commonly means goat, and bone-in goat shoulder is traditional. Lamb shoulder is a practical substitute and cooks a little faster.
What makes karahi different from other mutton curries?
Karahi is cooked in a wide, rounded wok and has a concentrated tomato masala with ginger and green chilies. It is usually thicker and less gravy-heavy than many other South Asian curries.
How do I know when mutton is tender?
A fork or knife should slide into the meat easily and the meat should pull away from the bone. If it remains firm, add a little water, cover, and continue simmering.
What is mutton karahi served with?
Serve it hot with naan, tandoori roti or chapati. Sliced onion, lemon wedges and plain yogurt are also common accompaniments.
Quick Info
Prep Time
20 min
Cook Time
75 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
