Mutton Karahi

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Mutton Karahi is a classic Pakistani dish named after the wok-like cooking vessel it is traditionally prepared in. Bone-in goat simmers with ripe tomatoes, fresh ginger, green chilies, and toasted whole spices until the gravy is thick, dark, and clinging to the meat. It is eaten straight from the pan with naan or steamed rice.

Nutrition Facts

Per serving (estimated)

• 495 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 6 gSugar
• 32 gProtein
• 620 mgSodium
• 720 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the karahi

• 1 kg bone-in mutton (goat), cut into 2-inch pieces
• 3 tbsp ghee or mustard oil
• 1 large onion, thinly sliced
• 2 tbsp fresh ginger-garlic paste
• 5 large ripe tomatoes, finely chopped (about 500 g)
• 6-8 green chilies, slit lengthwise
• 1/4 cup plain whole-milk yogurt, whisked
• Salt to taste

Spice mix

• 2 tsp ground coriander
• 1.5 tsp ground cumin
• 1 tsp Kashmiri red chili powder
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp freshly crushed black pepper

For finishing and serving

• 2 tbsp fresh ginger, cut into fine matchsticks
• 1/3 cup fresh coriander leaves, chopped
• 1 lemon, cut into wedges

Directions

1. Heat the ghee in a heavy karahi or wok over medium-high heat until shimmering. Add the sliced onion and sauté, stirring often, until deep golden, about 6-8 minutes.
2. Add the mutton pieces and sear on all sides until lightly browned, about 8 minutes. Stir in the ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.
3. Add the chopped tomatoes, coriander, cumin, red chili powder, turmeric, and salt. Stir well to coat the meat and scrape up any browned bits from the base of the pan.
4. Cover and simmer on low heat for 35-40 minutes, stirring every 8-10 minutes, until the mutton is fork-tender and the tomatoes have broken down into a thick, glossy gravy. Add a splash of water only if the mixture threatens to scorch before the meat softens.
5. Stir the whisked yogurt into the karahi along with the slit green chilies and crushed black pepper. Cook uncovered for 5-7 minutes, mashing any large tomato chunks with the back of a spoon, until the gravy is rich and fat begins to pool at the edges.
6. Sprinkle the garam masala over the top, scatter with ginger matchsticks and chopped coriander, and give one final stir. Squeeze lemon over individual portions at the table.
7. Serve hot straight from the karahi with warm naan, tandoori roti, or steamed basmati rice.

Cook’s Notes

• Use bone-in mutton shoulder or leg for the deepest flavor; boneless meat cooks faster but lacks the richness of marrow and connective tissue.
• A proper karahi gravy should be thick enough to coat the back of a spoon and cling to the meat — resist adding extra water once the tomatoes have broken down.
• For a smoky finish, place a small steel cup in the center of the karahi, heat a piece of charcoal until red, set it in the cup, drizzle 1 tsp ghee over it, and cover the pan for 2 minutes (dhungar method).
• Adjust heat by swapping Kashmiri chili powder (color, mild) for hot red chili powder, and choose thicker green chilies for aroma or thin ones for sharper heat.
• Fresh ginger-garlic paste made the same day gives noticeably brighter flavor than store-bought paste.

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