Mutton Karahi Recipe

Mutton Karahi is an authentic Pakistani cuisine made with lamb, beef, and a few handfuls of ingredients. This recipe is heavenly, delicious, satisfying, and full of protein. 

I grew up in Pakistan, and we people are crazy fans of Mutton Karahi. And surprisingly, you will find this delicious treasure in every restaurant in Pakistan. The northern regions of Pakistan are especially famous for making this Mutton Karahi. 

The best part is this recipe only requires tomatoes, black pepper, ginger paste, and salt – nothing else. That’s why the authentic flavor of mutton truly shines through.

We have been eating this recipe since childhood, and that’s why I know how to infuse the real taste into this dish. If you’re also a fan of mutton, stick to this post, and I’m going to share the secret of making this real carnivore dish. 

How To Speed Up Things?

You know that lamb meat takes time to cook in a pan (Karahi), so how can you speed up the cooking and save time? 

Well! You can’t cook the entire recipe in a pressure cooker, crockpot, or instant pot because, in this way, you will lose the authentic taste of mutton karahi. Because the secret of this recipe is to cook it openly (without covering the lid).

I first fried the meat in modest-quality oil along with garlic paste. And then boil it in a pressure cooker for around 25 minutes. Again, I transfer it to a pan (Karahi) for further cooking. 

This way, you not only save time but also ensure that the meat comes out incredibly tender and soft.

Ingredients 

Lamb Meat: You can use both goat and lamb meat for this recipe. Also, both boneless and bone-in options are suitable. 

Tomatoes: You can’t whip up mutton karahi without tomatoes. This is the primary ingredient that brings a savory taste to the recipe. And you have to use whole tomatoes in the Karahi.

Garlic Paste: For a gentle and savory flavor, I’m using garlic paste. The garlic adds a delightful aroma that helps eliminate any strong meaty smell from the mutton.

Black Pepper & Salt: These two items are also key ingredients. 

Ginger Slices & Green Chilies: Both these are optional. But I’ve used these for garnishing. Ginger brings a warm and spicy taste to the Mutton Karahi, which I love. And green chilies are just for a spicy kick. 

Let’s Make Mutton Karahi 

1. First, heat the oil in a pan and add the mutton. Fry it for a few minutes until it changes color. Then, add the garlic paste and stir for 2 minutes.

2. Now transfer the meat to a pressure cooker and add 2.5 glasses of water. Let it pressure cook for around 25 minutes.

3. Next, move the meat to the Karahi (pan) along with the broth. At this stage, place the halved tomatoes in the pan. Close the lid for at least 5 minutes to soften the tomatoes. Turn the flame to medium during this process. 

4. Grab the tong (chimta) and remove the tomato’s skin. Keep the flame high and let the broth simmer for a few minutes. Don’t forget to stir occasionally, and after a few minutes, you will get thick, fluffy, and glossy meat, which is full of flavors. 

5. At the last stage, add black pepper, ginger slices, and green chilies for taste. Stir it well. And there you have it! Your mutton karahi is ready to serve. 

How To Serve 

Traditionally, this mutton karahi is served with hot naans or plain roti. For an extra zesty taste, serve mint chutney alongside.

Don’t forget to pair mutton karahi with Rita, which perfectly complements the robust taste of meat.