Saturday, 16 May 2020

Mutton karahi | Traditional Pakistan Meat Dish With all Fresh Ingredients

Some dishes in Pakistani cuisine like biryani, pilau,korma, karaahi dont need introduction,they speak for them self and equally popular around the world.They are found on dahabbas and restaurants in Pakistan.

Pakistan cuisine Karahis are usually cooked on a high heat throughout the entire cooking process and without the lid,use lot of ginger and garlic.It gives the most amazing flavor and also helps bulk up the masala.

The recipe i am going to share today is for both a lamb and mutton Karahi,because they are very similar meat,the only difference being their cook time.

In karahi huge emphasis is on fresh and crisp flavors by using fresh ingredients, for this no tinned or jarred ingredients are used. Mince the ginger and garlic fresh chop the fresh tomatoes and ensure your coriander and green chilli is fresh too.It makes all the difference here.

Preparation time    20 minutes
Cook time             1 hour 20 minutes
Ready in                1 hour 40 minutes


  • 500 g lamb or mutton, bone in preferably
  • 1/2 cup oil or ghee
  • 600 g tomatoes,  chopped or pureed
  • 1 bulb garlic, minced
  • 2 tsp salt, or to taste
  • 2 tsp kashmiri red chilli powder
  • 1.5 tsp black pepper
  •  ginger minced ,1 thumb sized chunk 
  • 1 tsp chilli flakes
  • 0.5 tsp cumin powder
  • 0.5 tsp coriander powder
  • 1 tsp onion seeds 
  • 2 green chillis, slit in half if you like your Karahi hot
  • 0.5 bunch coriander, chopped
  • Ginger cut into matchsticks, as much as desired

Cooking Instruction

Heat up your oil or ghee in a wok, cast iron skillet or karahi. Add the meat and fry on high, stirring constantly until all the meat has changed its colour.

Add the minced ginger and garlic and give this a quick fry, until the raw smell goes away. Don't allow the ginger and garlic to colour too much.

Add all the spices and 1/1.5 cups of water for lamb and 2.5/3 cups of water for mutton. Bring to a boil, then turn the heat down to low and put to lid on.

Simmer for 1 hour for lamb and 2 hours for mutton. 

Keep checking during this time to ensure there is sufficient water and top up a little as and if required.

Once the simmer time is up, the meat should be 80% done and there shouldn't be much water in the pan.

The pan will look quite oily you can remove the oil at the end if you want.

Turn the heat to high. 

Add the tomatoes and Let this cook on high heat.

Stir constantly and scraping the bottom of the pan. The tomatoes will release A lot of moisture.

Keep stirring and just allow everything to concentrate.

Once the gravy looks wet but almost done and the oil is beginning to come to the surface, add in the chopped coriander and green chilli.

Turn the heat to low and allow this to simmer without the lid on for 5 minutes.

Garnish with additional chopped coriander and the matchstick cut ginger.

Serve with roti or naan.


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