why make this recipe
Mutton Karahi is rich, tasty, and full of warm spices. It cooks in one pot and makes a great meal for family or guests. The dish gives you deep flavours with simple steps. If you like meat dishes, you may also enjoy other easy chicken ideas like 20 chicken breast recipes you’ll love.
introduction
Mutton Karahi is a popular South Asian curry. You cook mutton with tomatoes, spices, green chillies, and ginger. The result is a thick, spicy gravy with tender meat. This recipe uses common ingredients and does not need hard skills. It works well for a weekend meal or a special dinner.
how to make Mutton Karahi
Heat oil or ghee in a deep karahi or heavy pan. Add ginger-garlic paste and fry until it smells good. Add the mutton and fry on high heat until brown on the outside. Add dry spices and salt, then mix well. Pour in chopped tomatoes and cook until they soften and oil separates. Add yogurt and cook until the masala thickens. Cover and cook on low heat until the mutton is tender. Only add a little water if the meat needs it. In the last minutes, add green chillies, garam masala, and ginger juliennes. Cook uncovered to let the flavors concentrate. Finish with lemon juice and fresh coriander before serving.
Ingredients :
Mutton – 1 kg (with bones), Oil / ghee – 1⁄2 cup, Tomatoes – 5 large (finely chopped or crushed), Ginger-garlic paste – 2 tbsp, Green chillies – 6–8 (slit), Yogurt – 1⁄2 cup (whisked), Kashmiri red chilli powder – 2 tsp, Red chilli powder – 1 tsp (adjust), Coriander powder – 2 tsp, Cumin powder – 1 tsp, Garam masala – 1 tsp, Black pepper powder – 1 tsp, Salt – to taste, Fresh coriander leaves – handful, Ginger juliennes – 2 tbsp, Lemon juice – 1 tbsp
Directions :
- Heat oil/ghee in a deep karahi.
- Add ginger-garlic paste and sauté until aromatic.
- Add mutton and fry on high heat for 8–10 minutes until nicely browned.
- Add salt, red chilli powder, Kashmiri chilli, coriander powder, cumin, and black pepper. Mix well.
- Add tomatoes and cook on medium heat until soft and oil starts separating.
- Add yogurt, mix well, and cook till the masala thickens.
- Cover and cook on low heat until mutton is tender (add little water only if needed).
- Add green chillies, garam masala, and ginger juliennes. Cook uncovered for 5 minutes.
- Finish with lemon juice and fresh coriander.
- Serve hot with butter naan, tandoori roti, or kulcha.
how to serve Mutton Karahi
Serve hot from the karahi. Top with extra ginger juliennes and chopped coriander. Offer lemon wedges on the side. It goes well with butter naan, tandoori roti, kulcha, or plain rice. For a richer meal, add a side of fresh salad or raita.
how to store Mutton Karahi
Cool the karahi to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Reheat on low heat with a splash of water to loosen the gravy. Do not refreeze after thawing.
tips to make Mutton Karahi
- Use mutton with bones for more flavor.
- Brown the meat well on high heat to seal juices.
- Use Kashmiri red chilli for color without too much heat.
- Cook covered until tender; check after 30–40 minutes then as needed.
- Add only a little water; the masala should stay thick.
- For a lighter protein option, try recipes from 20 easy and healthy ground turkey recipes.
variation (if any)
- Chicken Karahi: Use chicken instead of mutton and reduce cooking time.
- Dry Karahi: Cook longer uncovered to make the gravy very thick and almost dry.
- With cream: Add a little cream at the end for a richer texture.
- Spicy: Add more green chillies or increase red chilli powder to taste.
FAQs
Q: How long does mutton take to become tender?
A: It depends on the cut. Generally 45–90 minutes on low heat. Use a pressure cooker to reduce time to 20–30 minutes.
Q: Can I use boneless mutton?
A: Yes. Boneless mutton cooks faster and gives a different texture. Reduce cook time slightly.
Q: Why does the oil separate from the masala?
A: Oil separates when the tomatoes and spices are well cooked. It means the masala is ready.
Q: Can I use tomato puree instead of chopped tomatoes?
A: Yes. Tomato puree works but cook until water reduces and oil separates.
Q: How to make it less spicy?
A: Reduce red chilli powder and the number of green chillies. Use more yogurt to cool the gravy.
Conclusion
If you want another detailed version to compare techniques or see step-by-step photos, check this full recipe: Mutton Karahi & Lamb Karahi Recipe (Karahi Gosht) – Fatima Cooks.
Mutton Karahi
Ingredients
Method
- Heat oil or ghee in a deep karahi or heavy pan.
- Add ginger-garlic paste and fry until aromatic.
- Add mutton and fry on high heat for 8–10 minutes until browned.
- Add dry spices and salt, mix well.
- Pour in chopped tomatoes and cook until softened and oil separates.
- Add yogurt and cook until the masala thickens.
- Cover and cook on low heat until mutton is tender, adding a little water if necessary.
- In the last minutes, add green chillies, garam masala, and ginger juliennes.
- Cook uncovered for 5 minutes to concentrate flavors.
- Finish with lemon juice and fresh coriander before serving.