Easy Mutton karahi
My restaurant-style mutton karahi is the showstopper dish that graces every Pakistani celebration. Tender meat cooked in a rich, spiced tomato gravy with green chilies and aromatic zeera—it's authentic, simple, and absolutely unforgettable served with warm naan.
Equipment
- 1 Wok or Karahi
- 1 Knife and chopping board:
- 1 Wooden Spoon
- Measuring Spoons
Ingredients
- 400 grams Mutton
- ½ cup Oil any neutral oil or ghee
- 1 tablespoon White zeera
- 1 tablespoon Ginger and garlic paste
- ¾ teaspoon Salt or to taste
- ¼ teaspoon Red chili powder
- 1 teaspoon Red chili flakes
- 2 teaspoon Black pepper powder
- 4 Tomatoes cubed
- 1 cup Water
- 1 inch Ginger julliene, or thinly sliced
- 2 Green chillies chopped, for garnish
- 1 teaspoon Black pepper powder for garnish
Instructions
- Preheat a wok or karahi, with the oil. Once it's hot, addthe zeera and saute it.
- Add the ginger and garlic paste and saute.
- Add the mutton. Fry it on a low flame with ginger and garlicuntil it changes color and there is no meat odor. This will take about 5minutes.
- Add ¾ teaspoon salt, ¼ teaspoon red chili powder, ¼ teaspoon red chiliflakes, and 2 teaspoon black pepper powder.
- Saute the mutton and spices together for a minute.
- Add the cubed tomatoes and 1 cup water.
- Cover your karahi and cook for 30 minutes or until the wateris reduced
- After the water is almost dry, uncover the karahi and breakup the tomatoes with a spoon.
- The mutton is not fully cooked yet. It is half-done. Add another half cup of water, cover the karahi, and let it cook for another 30-40minutes.
- Once the mutton is tender and the water has dried, add a 1-inch piece of thinly cut ginger thinly cut, and 2 to 3 green chilies. Cover and cook for 3 to 4 minutes at low flame for maximum flavor.
- After 3 to 4 minutes, sprinkle approximately ¼ teaspoon teaspoon black pepper powder on the mutton karahi and turn off the stove.
- Enjoy your mutton karahi with a hot naan or home made roti!
Video
Notes
- Fry mutton in ginger garlic paste for about 5 mins until it changes color. Keep stirring.
- I have used 4 medium-sized, tomatoes if you are using big tomatoes then 3 is enough. Cut them into cubes.
- Add tomatoes after the meat has been sauteed. If you add them after the meat is cooked, then the mutton will break apart when you mash the tomatoes.
- Mash tomatoes after the water dries. The mutton will be half-done by this stage.
- Black pepper powder is the main ingredient for this mutton karahi recipe.
- Cook the mutton on low-medium flame after adding water.
- It is essential to fry the meat with ginger and garlic to get rid of the meaty smell.