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Mutton Karahi served in a red dutch oven skillet.

Mutton Karahi

Mutton Karahi is a fabulouse restauranty-qualtiy recipe made with fresh tomatoes, spices and lots of ginger and garlic. You can also make it with lamb!
Course Main Course
Cuisine Pakistani, Pakistani/Indian
Prep Time 1 hour 30 minutes
Servings 6


  • Karahi or Wok
  • Instant Pot
  • Food chopper


  • 1/2 cup oil
  • 2 medium onions finely chopped
  • 1 kg mutton pressure cooked in the instant pot for 6 minutes until about 70% done
  • 2 tablespoons ginger garlic paste
  • 2 teaspoons coriander powder
  • 1.5 teaspoons cumin powder
  • 1.5 teaspoons lal mirch powder
  • 1.5 teaspoons kashmiri lal mirch
  • 1.5 teaspoons salt or as needed
  • 1/2 cup yogurt
  • 4 large tomatoes finely chopped or pureed in the food processor
  • 1-2 cups water
  • 2 green chillies slit length wise
  • A handful of fresh coriander finely chopped
  • Fresh ginger julienned
  • 1/2 teaspoon black pepper optional


  • In a wok (karahi) or heavy bottomed pot such as a dutch oven, heat the oil.
  • On medium high heat, saute the onions until translucent. Do not brown.
  • Add the mutton and ginger garlic paste and cook for 3-4 minutes.
  • Now add the spices, and cook for another 3-4 minutes until the oil separates. While doing so, add 1-2 tablespoons of water so that the spices do not burn.
  • Now add the yogurt and tomatoes. Mix well. Cook on medium high for 3-4 minutes.
  • Add about 1 cup of water and cover with a tight fitting lid. On medium low heat cook for 45 minutes or until the mutton is fully cooked. Keep checking during this time, to make sure there’s enough water.
  • Remove the lid, and increase the heat to high. Cook for 5 minutes until you can see the oil separating.
  • Garnish with chopped coriander, black pepper powder, and ginger.


Mutton: You can also use lamb in this recipe but the cooking times will differ. Lamb will take a little less time than mutton.
Pressure Cooking the Meat: This is a shortcut, and making the Karahi becomes much faster. To pressure cook, I added about 1 tablespoons of ginger garlic paste, salt & pepper, the mutton and about 1.5 cups of water. Pressure cook for 6 minutes. Remove from the pot, and set aside while you saute the onions. Similarly you can also boil the mutton using the same ingredients until the meat is cooked 80-90 percent.
Slow cooking: I pressure cook the mutton to make the cooking process faster. However, you can definitely slow cook the mutton. Just add the raw mutton after the onions are translucent. Add about 2 cups water, and cook on low heat for about 2.5 hours or until the mutton is fully cooked. Then follow the next steps in the recipe.