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Easy Mutton karahi
5 from 3 votes

Easy Mutton karahi

Treat yourself to the authentic flavors of Pakistani cuisine with this simple yet delicious mutton karahi recipe. In this dish, tender mutton pieces are cooked in a flavorful blend of spices specially black pepper, resulting in a mouthwatering dish that's perfect for any occasion. So, gather your ingredients and get ready to impress your family and friends with this irresistible dish!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Servings: 4 People
Course: Main Course
Cuisine: Indian, Pakistani

Ingredients

  • 400 grams mutton
  • ½ cup neutral cooking oil any neutral oil or ghee, generic cooking oil
  • 1 tablespoon white cumin seeds
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • ¾ teaspoon salt or to taste
  • ¼ teaspoon red chili powder
  • 1 teaspoon red chili flakes
  • 2 teaspoon black pepper powder
  • 4 tomato cubed
  • 1 cup water
  • 1 inch ginger julliene, or thinly sliced
  • 2 green chili chopped, for garnish
  • 1 teaspoon black pepper for garnish, powder

Instructions

    Cup of Yum
  1. Preheat a wok or karahi, with the oil. Once it's hot, addthe zeera and saute it.
  2. Add the ginger and garlic paste and saute.
  3. Add the mutton. Fry it on a low flame with ginger and garlicuntil it changes color and there is no meat odor. This will take about 5minutes.
  4. Add ¾ teaspoon salt, ¼ teaspoon red chili powder, ¼ teaspoon red chiliflakes, and 2 teaspoon black pepper powder.
  5. Saute the mutton and spices together for a minute.
  6. Add the cubed tomatoes and 1 cup water.
  7. Cover your karahi and cook for 30 minutes or until the wateris reduced
  8. After the water is almost dry, uncover the karahi and breakup the tomatoes with a spoon.
  9. The mutton is not fully cooked yet. It is half-done. Add another half cup of water, cover the karahi, and let it cook for another 30-40minutes.
  10. Once the mutton is tender and the water has dried, add a 1-inch piece of thinly cut ginger thinly cut, and 2 to 3 green chilies. Cover and cook for 3 to 4 minutes at low flame for maximum flavor.
  11. After 3 to 4 minutes, sprinkle approximately ¼ teaspoon teaspoon black pepper powder on the mutton karahi and turn off the stove.
  12. Enjoy your mutton karahi with a hot naan or home made roti!

Notes

  • Fry mutton in ginger garlic paste for about 5 mins until it changes color. Keep stirring.
  • I have used 4 medium-sized, tomatoes if you are using big tomatoes then 3 is enough. Cut them into cubes.
  • Add tomatoes after the meat has been sauteed. If you add them after the meat is cooked, then the mutton will break apart when you mash the tomatoes.
  • Mash tomatoes after the water dries. The mutton will be half-done by this stage.
  • Black pepper powder is the main ingredient for this mutton karahi recipe.
  • Cook the mutton on low-medium flame after adding water.
  • It is essential to fry the meat with ginger and garlic to get rid of the meaty smell.