Whenever there are guests at home, or the family wants something special on a weekend, mutton karahi is the first dish that comes to mind. Tender pieces of mutton cooked down in fresh tomatoes, green chillies and ginger, with the oil shining on top. It is the taste of every roadside karahi dhaba, made in my own kitchen.
The photo shows exactly how it turns out: a deep red, glossy masala clinging to every piece of mutton, a nalli piece peeking from the side, and a fresh topping of ginger strips, hari piyaz, green chillies and dhania. That last handful of fresh topping is what makes a karahi look and smell irresistible.
What Makes a Real Karahi?
A Pakistani karahi is cooked in a wok-shaped pan called a karahi, on high heat. Unlike a regular salan, it usually has no onions. The gravy comes from tomatoes that are cooked down until they melt completely into the meat, along with ginger, garlic, green chillies and a few simple spices. The result is thick, tangy and rich, never watery.
Why You Will Love This Recipe
- Dhaba-style taste at home: thick tomato masala with oil rising on top.
- Simple spices: no long list of masalas, the tomatoes and ginger do the work.
- Fresh finish: ginger strips, hari piyaz and dhania make it look and taste amazing.
- Perfect for dawat: easy to double for guests.
My Tips for the Best Mutton Karahi
- Soften the meat first. Make sure the mutton is tender before adding the tomatoes.
- Cook the tomatoes completely. Keep going until no tomato skin or water is left and the masala is thick.
- Use high heat for bhunai and keep stirring so it does not stick.
- Add yogurt only at the end for a smooth, creamy masala.
- Do not skip the fresh topping. Ginger strips, green chillies, hari piyaz and dhania go on at the very end.
What to Serve with Mutton Karahi
Serve it straight from the karahi with hot naan, tandoori roti or chapati, and a simple salad and raita. If you love karahi, also try my beef qeema karahi, white chicken karahi and karahi-style chicken bhuna. For a full dawat menu, see my food per person guide.
Mutton Karahi (Pakistani Tomato Mutton Karahi)
Ingredients
Equipment
Method
- Heat the oil in a karahi. Add the mutton and ginger garlic paste and fry on high heat for 6-8 minutes until the meat is sealed and lightly browned.
- Add the salt and 1 cup of water, cover and cook on low heat for 40-50 minutes until the mutton is tender. (Or pressure cook for 4-5 whistles and pour everything back into the karahi.)
- Uncover and turn the heat to high. Add the tomatoes and cook, stirring, for 8-10 minutes until they completely melt into the meat and the water dries up.
- Add the red chilli powder, crushed red chilli, haldi, dhania powder, zeera powder and black pepper. Bhuno for 5 minutes until the oil separates and rises to the top.
- Add the yogurt (if using) and bhuno for another 3-4 minutes until the oil separates again.
- Add the green chillies and half of the ginger strips. Cover and cook on low heat (dum) for 5 minutes.
- Sprinkle the garam masala, then top with the remaining ginger strips, hari piyaz and fresh dhania. Serve hot, straight from the karahi, with naan or roti.
Notes
Frequently Asked Questions
Does mutton karahi have onions?
Traditional Pakistani karahi has no onions. The tomatoes make the gravy. Onions make it sweeter and more like a regular salan.
How do I make the mutton tender?
Cook it covered with a little water and salt on low heat until soft before adding the tomatoes, or use a pressure cooker for 4-5 whistles.
Which cut of mutton is best for karahi?
Small bone-in pieces from the shoulder, ribs and leg give the best flavour and stay juicy.
Why is my karahi watery?
The tomatoes were not cooked down enough. Keep cooking on high heat, stirring, until the water dries and the oil rises to the top.
Can I make beef or chicken karahi this way?
Yes. Beef needs longer to soften. For chicken, skip the first water step and add the tomatoes after frying the chicken for 8-10 minutes.
If you make mutton karahi for your next dawat, tell me in the comments whether you like it with yogurt or without!
