1. Home
  2. /
  3. Recipes
  4. /
  5. beef-mutton-chicken-recipes
  6. /
  7. Mutton Karahi Recipe: How...

Mutton Karahi Recipe: How to make mutton karahi?

Mutton Karahi recipe is so simple and even beginners can cook it very easily. It don’t require any kind of speciallty of cooking skills or ingredients. We use Simple ingredients like meat, ginger-garlic, tomatoes and some common spices to make this super tasty meal. If you want to know how to make best tasty, homemade chicken karahi recipe then I am sharing step by step and with pictures.

mutton Karahi recipe

According to “Curry: a tale of cookand conquerors” Its roots reaches the nineteenth century when British people use to rule subcontinent. They started cultivating tomatoes and then use them in cooking for making gravy. Pasthton tribes in Khyber Pakhtunkhwa the old NWFP, first time used to make tomatoes with lamb meat in a garden party of British army officials. They prefer to have lamb, goat meat in their festive meals.

Which meat is best for making mutton karahi recipe?

We can use any type of meat from sheep or goat but lamb meat come from young sheep. According to Oxford dictionary, mutton is meat that from fully grown sheep of atleast one year. Meat come from young fully grown sheep less time to cook and is more juicy and take less time to get tender. I don’t recommend lamb meat that come animal age less then one year.

we can take small pieces of shoulders or legs of goat or sheep with bones. When this meat tomatoes cook in broth of bones their flavour enhances to its best. We can cook boneless mutton karahi with the same recipe.

Salt and mutton in makhani mutton karahi

Why called Mutton karahi or Mutton Kadai?

The wide open and narrow heavy bottom use to make this mutton karahi recipe is called karahi or kadai. When we cook mutton in this pan with tomatoes and ginger garlic and spices we will call it Mutton Karahi or Mutton kadai.

Other variations are chicken karahi and fish karahi. Chicken Karahi more popular in areas of Punjab and in KPK mutton karahi takes the popularity. But it is a lavish meaty treat in many occasions specially “Eid ul Aazha”. It is one of big festivals of Islam and almost all Muslims try to sacrifice at least one animal. They have enough meat to cook this juicy recipe and enjoy it fresh meat of qurbani.

Normally curry made with mutton must include onions but in authentic recipe of mutton karahi tribes don’t use onions. In some variations people use onions to make gravy thicken but they give tangy flavour a little sweeter touch. Well I don’t like to use onions in karahi recipes and you have your choice.

What is karahi gosht?

Karahi gosht is another name of mutton karahi or Mutton kadai. In Pakistan and India, mutton or goat meat is called Chota gosht. Karahi gosht is prepared with mutton and gjnger-garlic tomatoes and spices in karahi.

When people want to enjoy food outside like in restaurants and in dhabas, nobody want to say no to this flavourful, juicy tangy mutton karahi. Spices used in this mutton karahi is totally your choice. Some like hot chilies in it but some like mild taste. Hotness is adjustable according to taste as like all recipes.

Why use butter and sugar in mutton karahi recipe?

In this recipe I made simple changes to enhance its flavour. I use sugar and butter. Sugar will retain the moisture inside the meat. With the help of sugar meat will get tenderize even more quickly and juices will remain inside.

As salt tend to remove juices out of the meat but sugar help to protect it and result is more juicy and tender mutton. The quantity of sugar so small and will not make Karahi sweeten.

The other unusual twist is use of butter.Since butter has nice flavor, not strong one and it goes well with other flavors. It make the taste even richer and exotic. When use butter please do not turn the flame to high. Flame should be low to medium for slow cooking. If you have short time, your guests are giving you surprise visit or hunger pangs are moving so fast then use pressure cooker.

I am giving the right way to use pressure cooker with accurate ingredients.

With this method I got mutton stock with mixed juices of ginger-garlic, tomatoes and salt. All these juices will remain in the gravy till the end of preparation and we can feel the taste in every bit. Butter adjust the thickness of gravy. Since it is emulsification of fat and water. It is watery when warm and cool down it gets thick.

Ingredients of karahi gosht:

We taking half cup vegetable oil here. You can replace this with any type of fats like ghee, olive and etc.

For this recipe we are taking1 kg mutton, goat shoulder portion cut into small pieces with bones.

We will add 2 tbsp ginger garlic paste for sauteing the meat. It will help in removing bad smell from mutton and give the flavour of ginger-garlic to the meat.

we will add salt in earlier step while sauteing the meat with ginger-garlic help in absorption of salt into its core and make salty flavor throughout the entire pieces.

The quantity of tomatoes is more or less equal to the quantity of meat. I thank that’s the rule of thumb. Juices of tomatoes give the specialty to this recipe.

Removing peels of tomato for makhni Mutton Karahi

Tomatoes should be peeled but it is time consuming process. Here a sharing a real easy method of peeling tomatoes. Jut add half pieces of tomatoes and cook in pressure cooker and when you open the pressure cooker just remove peels. That’s a pro tip for cooking in less time.

seasoning included 1 tsp turmeric powder, 1 tsp blacknpepper corn powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp red chilli powder. We will add all these spices including garam masala(optional) at the end before steaming.

Addition of karahi spices blend

Add sugar about half tsp for making juicy and tender mutton and butter 100g to enhance flavour.

500 ml  water in pressure cooker to give pressure steam and there will be enough water for stock. Tomatoes will release a lot of water so always becareful while adding water. If you don’t add in measured quantity it will only create mess.

1 inch ginger jullian cutting and yougurt near the end will will let its tsmacking xkjng

green chilies, coriander chpped are for garnishing

How to make karahi gosht or resturant style?

Makhani mutton karahi
Print Pin
5 from 1 vote

Mutton Karahi Recipe

This mutton karahi recipe orckarahi gosht reccipe is simple and easy but you can get resturant style at home in just an hour. I made it more special by using butter and lamb meat.
Course Main Course
Cuisine Indian, Pakistani
Keyword karahi gosht, mukhani mutton karahi, mutton karahi, Mutton recipes
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6
Calories 300kcal

Equipment

  • pressure cooker

Ingredients

  • ½ cup  oil
  • 1 kg mutton, lamb shoulder portion
  • 2 tbsp ginger garlic paste
  • 1 tbsp salt
  • 1 kg tomato
  • 500 ml  water
  • 100 g butter
  • 1 tsp red chilli powder
  • 1 tsp turmeric powdsr
  • 1 tsp blacknpepper corn powder
  • 1 tsp cumin powder
  • 1 tsp coriander po×der
  • 1 inch ginger jullian cutting
  • green chilies, coriander chpped for garnish

Instructions

Step1: Addition of ginger garlic paste

  • Take oil in pan and heat on low flame and add ginger-garlic paste and let it cook.
    Ginger-garlic paste with oil in makhani mutton karahi

Step2 : Addition of mutton and salt

  • Add mutton leg pieces and salt and roast.
    Salt and mutton in makhani mutton karahi
  • Stir continuously on medium flame until the colour chnges.
    Roasting of mutton pieces in makhni Mutton Karahi

Step3: Addition of tomatoes and water

  • When the color of mutton pieces changes add tomatoes in half pieces and add water into it.
    Salt and mutton in makhani muttonkarahi
  • Now close the pressure cooker and cook for 10 min after the whistle starts.
    Pressure cooker cooking for makhni Mutton Karahi
  • Then turn off the flame and release the pressure remove tomatoe peels. Move to next step.
    Removing peels of tomato for makhni Mutton Karahi

Step4 : Melting of butter

  • Take a wok or karahi and melt butter in it on low flame.
    Melting of butter for karahi
  • Add all cooked material like mutton pieces and all masala from pressure cooker to this karahi.
    Mutton karahi in wok

Steps5: Addition of spices

  • Now add spices or seasoning like red chili powder, turmeric powder, cumin powder, coriander powder and fresh blackpapercorn.
    Addition of karahi spices blend

Addition of tomato slices, ginger, sugar and blended yogurt

  • Add slices of tomatoe, ginger slicses and mix.
    Addition of slices of tomatoes and ginger
  • Then add sugar and yogurt in the wok ingredients then cover it with lid. Cook all these ingredients low flame for 20 min.
    Addition of yogurt in makhani mutton karahi
  • After 20 min addjust the thickness of gravy. If it is more runny let the water evaporate on high flame and if the its too thick add half glass of wnd cook for 5 min on low flame
    Karahi gravy consistancy in makhani mutton karahi

Garnishing

  • When meat gets tender and gravy have requiredc consistancy it means your karahi is ready . Its time to garnish with green chillies chopped and chopped fresh coriander. Serve with roti or naan.
    mutton Karahi recipe

Video

If you liked this article, then please subscribe to our YouTube Channel for more video recipes. You can also find us on Twitter and Facebook.

One Comment

Add a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating