Some of the meals served at Pakistani restaurants hardly need an introduction. All of the dishes—Biryani, Pilau, chapli kabab, and nihari—speak for themselves. This elite group also includes a good mutton Karahi.
Mutton Karahi is the pinnacle of delicious Pakistani cuisine and is frequently available on the menus of dhabbas and restaurants all throughout Pakistan, especially on special occasions and at gatherings.
What Is Mutton Karahi
Mutton karahi is a delicious and hearty Pakistani dish that is perfect for a winter meal. The dish is made with mutton, a type of goat meat, and is usually cooked in a wok or karahi. Mutton karahi is typically made with a tomato-based sauce and is often spiced with ginger, garlic, and chili peppers. The dish can be served with rice or roti and is often garnished with fresh cilantro.
Ingredients - Mutton Karahi Recipe
- 1/2 cup ghee or oil
- 600 grammes of tomatoes, coarsely chopped or pureed
- 500 grammes of bone-in mutton
- 1 minced garlic bulb
- 1 thumb-sized piece of minced ginger
- 2 teaspoons of salt, or to taste
- 2 teaspoons of paprika or Kashmiri red pepper flakes
- 1.5 tsp black pepper
- 1 teaspoon of chilli flakes
- 1/2 teaspoon cumin powder
- 1/2 teaspoon dried coriander
- 1/tsp. of onion seeds (kalonji, optional)
- If you like your Karahi spicy, add 2 green chillies and cut them in half.
- Ginger sliced into matchsticks, as much as desired
- 1/2 bunch coriander chopped,
Method - Mutton Karahi Recipe
- Warm up your oil or ghee in a karahi, wok, or cast-iron skillet. Stir continuously while cooking the mutton on high heat until the meat turns a different colour.
- Add the minced ginger and garlic, and quickly stir-fry the mixture until the raw aroma has disappeared. Avoid letting the ginger and garlic become overly coloured.
- Including 2.5 to 3 cups of water for meat and all the spices. After bringing to a boil, reduce the heat to low and cover. For mutton, simmer for two hours. Continue to check during this time to make sure there is enough water, and top up a bit as needed.
- The meat should be 80% done and there shouldn't be much water left in the pan when the simmering period is through. Remember that you may always drain the oil at the end if you like! The pan will appear fairly oily.
- Increase the temperature. Tomatoes are added. On high heat, sauté this while swirling frequently and scraping the pan's bottom. A LOT of moisture will be released by the tomatoes. Stir continuously and just let everything focus.
- Add the chopped coriander and green chilli when the gravy (masala) looks wet but almost finished and the oil is starting to rise to the surface. Allow this to simmer without the lid for five minutes on low heat.
- Add more chopped coriander and the matchstick-sized ginger as a garnish.
Conclusion - Mutton Karahi Recipe
If you want to cook Mutton Karahi, this Mutton Karahi recipe is simple and can be prepared providing you follow the instructions on the blog post. You can try it and let us know your opinion in the comments.
