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Mutton Karahi

A rich and flavorful South Asian curry made with mutton, tomatoes, and aromatic spices, perfect for family meals or special occasions.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian, South Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 kg Mutton (with bones) For more flavor.
  • 1/2 cup Oil / ghee For frying.
  • 5 large Tomatoes (finely chopped or crushed)
  • 2 tbsp Ginger-garlic paste For flavor.
  • 6–8 Green chillies (slit) Adjust for spice.
  • 1/2 cup Yogurt (whisked) For creaminess.
Spices
  • 2 tsp Kashmiri red chilli powder For color.
  • 1 tsp Red chilli powder Adjust to taste.
  • 2 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Garam masala For finishing.
  • 1 tsp Black pepper powder
  • to taste Salt
Garnishes
  • handful Fresh coriander leaves Chopped.
  • 2 tbsp Ginger juliennes For garnish.
  • 1 tbsp Lemon juice For finishing.

Method
 

Cooking
  1. Heat oil or ghee in a deep karahi or heavy pan.
  2. Add ginger-garlic paste and fry until aromatic.
  3. Add mutton and fry on high heat for 8–10 minutes until browned.
  4. Add dry spices and salt, mix well.
  5. Pour in chopped tomatoes and cook until softened and oil separates.
  6. Add yogurt and cook until the masala thickens.
  7. Cover and cook on low heat until mutton is tender, adding a little water if necessary.
  8. In the last minutes, add green chillies, garam masala, and ginger juliennes.
  9. Cook uncovered for 5 minutes to concentrate flavors.
  10. Finish with lemon juice and fresh coriander before serving.

Notes

For serving, top with extra ginger juliennes and chopped coriander. Offer lemon wedges on the side. Pairs well with butter naan, tandoori roti, or plain rice. For storage, cool to room temperature and keep in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.