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Pakistani
Mutton Karahi
75 min total15 prep60 cook4 servings580 cal
ClassicLow-Carb
Tender mutton cooked in a wok with tomatoes, ginger, garlic, and freshly crushed spices until the sauce turns thick and glossy. A robust, deeply flavored dish best mopped up with hot naan.
Ingredients
meat
- 900 gmutton (bone-in pieces)
produce
- 5tomato
- 2 tbspginger garlic paste
- 4green chili
- 2 tbspfresh ginger
pantry
- 1 tbspcoriander seeds
- 1 tspcumin seeds
- 1 tbspred chili powder
- 0.5 cupvegetable oil
- 1.5 tspsalt
Steps
- Coarsely crush the coriander and cumin seeds; julienne the fresh ginger and slit the green chilies.
- Heat the oil in a karahi or wok over high heat.
- Add the mutton and ginger garlic paste and sear until the meat is browned.
- Add a splash of water, cover, and cook on medium heat until the mutton is tender, about 40 minutes.
- Roughly chop the tomatoes and add them to the tender mutton.
- Cook uncovered until the tomatoes break down and the skins can be lifted out.
- Add the crushed coriander-cumin, red chili powder, and salt.
- Stir-fry over high heat (bhuno) until the oil separates and the sauce clings to the meat.
- Add most of the ginger julienne and slit green chilies.
- Cook 5 more minutes until glossy and thick.
- Garnish with the remaining ginger and chilies and serve hot with naan.
Tips
- Cook the mutton until fork-tender before reducing the sauce — rushing leaves it chewy.
- Use ripe tomatoes and let them break down fully for a rich, jammy base.
- Crush whole coriander and cumin fresh for the most aromatic karahi.
- Finish with plenty of julienned ginger and green chili for authentic flavor.
