Mutton Karahi
A tomato-rich, Lahori-style mutton karahi cooked slowly in its own juices until tender, then finished on high heat until the oil shines. Serve it straight from the pan with hot naan.
Published 29 Sep 2026Updated Tested by Hina Ikram
Ingredients
Equipment: Heavy karahi or wok with a lid (a deep heavy-based pan also works), wooden spoon or karahi spatula, chopping board and knife
Method
Heat the oil in the karahi over medium-high heat until it shimmers. Add the cumin seeds and let them sizzle for 20 seconds.
Add the mutton and ginger-garlic paste. Fry, stirring often, until the meat turns from pink to pale brown and the raw smell of the garlic is gone.
Stir in the salt and red chilli powder, then add the chopped tomatoes. Cook on medium heat, pressing the tomatoes with your spoon, until they break down into a thick, jammy sauce.
Lower the heat and add the whisked yogurt in two batches, stirring well each time so it does not split. Add the crushed coriander seeds, black pepper and half of the ginger matchsticks.
Cover and cook on low heat. Check every 15 minutes and add a splash of hot water if the pan looks dry. The mutton is ready when a piece can be pulled apart easily with a spoon.
Uncover, raise the heat to high and stir constantly to cook off any extra liquid. Cook until the masala clings to the meat and oil separates and pools at the edges.
Add the green chillies, garam masala and the remaining ginger. Stir for 2 minutes, then turn off the heat and scatter the fresh coriander on top. Rest for 5 minutes before serving.
Cooking tips
- Buy mutton with some bone and a little fat. The bone and fat give the gravy its body and flavour.
- Fry the meat properly before adding tomatoes. Rushing this step gives a pale, flat-tasting karahi.
- Add hot water, not cold, when topping up. Cold water can toughen the meat and slow the cooking.
- A pressure cooker can shorten the tenderising stage. Cook the meat with the tomatoes and yogurt for about 25 minutes under pressure, then finish uncovered in the karahi.
Substitutions
- Use goat meat or lamb in place of mutton. Lamb will cook faster, so start checking after 35 minutes.
- Replace the yogurt with 2 extra chopped tomatoes for a sharper, yogurt-free karahi.
- Use ½ tsp Kashmiri chilli powder plus ½ tsp regular chilli powder for a milder heat with good colour.
- If you do not have whole coriander seeds, use 1 tsp ground coriander, added with the chilli powder.
Serve with
Serve straight from the karahi with hot tandoori naan or roti, sliced onion and lemon wedges, a cucumber raita and a few extra green chillies on the side.
Storage
Cool completely and refrigerate in an airtight container for up to 3 days. It also freezes well for up to 2 months.
Reheating
Thaw overnight in the fridge if frozen. Reheat in a covered pan over low heat with a splash of water until piping hot throughout, stirring occasionally.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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