Mutton Karahi

0 review(s)
Serve this mutton karahi with tandoori naan and raita. If you are rushed on time, use a pressure cooker to reduce the cooking time.
  • PREP TIME: 15 minutes
  • COOK TIME: 30 minutes
  • SERVINGS: 6 persons
Mutton Karahi


  • 1 kg mutton
  • 1/2 kg tomatoes
  • 1 cup onion, sliced
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon crushed red pepper flakes
  • 1 teaspoon red chili powder
  • 2 cups water
  • 1 cup (200 grams) butter
  • 1 cup heaped yogurt
  • 1 teaspoon black pepper powder
  • 1/2 teaspoon garam masala (Pakistani allspice)
  • 1 tablespoon coriander seeds (crushed)
  • 1 tablespoon coriander Leaves
  • 3 green chilies, sliced
  • 2 tablespoon ginger, julienne cut


  • 1. Put mutton, tomatoes, sliced onion salt, chili powder, red pepper flakes along with 2 cups water in a pressure cooker. Cook for 20 minutes until just tender. Be careful when opening the pressure cooker – make sure you follow manufacturer instructions.
  • 2. Heat butter in a karahi / wok. Add mutton (along with juices) and yoghurt. Keep frying (bhunofying) on medium – high heat till the oil separates and comes on top.
  • 3. Add black pepper, garam masala and coriander seeds.
  • 4. Garnish with coriander leaves, sliced ginger and chilies.
  • 5. Serve with tandoori naan or chapatti.


Photo Credits: The quickest way to cook mutton is to use a pressure cooker. However, if you don't have one available use your preferred meat tenderizer and cook covered on a low flame till tender.
Desi Appetite
Desi Appetite For more recipes from the author, click here Desi Appetite
No review's yet
Inline popup