Lamb/Mutton Karahi Simple Pakistani Recipe
Lamb/Mutton Karahi is one of those dishes that require no introduction. The meat is soft with tangy and spicy gravy that is perfect to serve on any special occasion, but this doesn’t mean you have to wait for a special occasion to make it. Try my easy recipe for this weeknight dinner and you will not be disappoited.
What is Karahi?
This popular Pakistani dish got its name from a cooking pan, ‘karahi’. Similar to a wok, a karahi has a heavy bottom. If you don’t have a karahi, then use any other pan. In this traditional dish, we don’t usually use onions; the tangy gravy is made with tomatoes.
Cleaning lamb/Mutton
Trim any extra fat then wash with cold water. Leave the meat in the strainer to remove any excess water. Sometimes I like to soak the meat in a vinegar and water solution to remove any smell. Add 1/2 cup of vinegar in 2 liters of water, then soak your meat in it for 10 minutes then rinse with cold water and strain to remove excess water.
Cooking the Lamb/Mutton
In regular chicken karahi, all of the cooking happens on high heat, but mutton or lamb is an exception. I cooked lamb in an Instant Pot for 15 minutes or until it was 70% tender. You can also use a pressure cooker or even a regular pot. If you would like to cook meat without a pressure cooker, then let it simmer on low heat until it is tender.
Tomatoes and onions
Lamb/mutton karahi has a very flavorful, tangy, and thick gravy. Most of the gravy comes from tomatoes along with ginger and garlic. There are no onions in a traditional karahi but for this karahi I like to add one small onion. Who doesn’t like extra gravy.
Spices
I used salt, red chili powder, chili flakes, cumin-coriander powder, turmeric, and dry roasted cumin-coriander powder. I don’t like to use garam masala in karahi because it will overpower the actual flavors. However if you like garam masala then add 1 tsp at the very end.
How to store leftover Lamb/Mutton karahi?
You can keep any leftovers in an airtight container for 3 to 4 days. You can also freeze it and heat it in the microwave before serving. If you love lamb and mutton, then try my popular lamb mandi. If you are a karahi lover, then try my finger licking restaurant-style chicken karahi, beef karahi, white chicken karahi or black pepper chicken karahi.
Garnish
For karahi, sliced ginger is a must. In addition to ginger, I also like to add sliced green chilies. However cilantro is not usually added to the traditional karahi.
What to serve with karahi?
Karahi tastes very good with fresh naan, tandoori roti, or fresh homemade roti, each adding its unique flavor and texture that beautifully complement the rich and spicy curry. You can also enjoy it with pulao or plain rice, which serve as a perfect base to soak up the delicious gravy and enhance the overall dining experience.
Lamb/Mutton Karahi
Ingredients
- 2.2 lbs (1 kg) lamb or goat
- 6 medium (~600 g) tomatoes
- 2 tsp garlic paste
- 2 tsp ginger paste
- ½ cup oil, neutral oil
- 4 cups water, no water for Instant Pot
- 1 small (~100 g) onion, optional
Spices
- 1.5 tsp salt, or to taste
- 1 tsp red chili powder, cayenne pepper
- 1 tsp crushed red chilies
- ½ tsp turmeric
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tbsp dry roasted cumin-coriander powder
Garnish
- 2 inch (~15 g) ginger slices
- 3 (~10 g) green chilies , or according to your taste
Equipment
- 1 thick bottom karahi
- 1 Instant pot or pressure cooker
Instructions
Cook the Mutton/lamb (Stove-top method)
- Add mutton/lamb, onion, ginger-garlic paste, salt, and 4 cups of water to a pot. Cook on high heat for 5 minutes, then on low heat for another 40 minutes, or until the lamb/ mutton 70% is cooked.
- You may need to replenish water.
Instant Pot method
- If you prefer using an Instant Pot, then add mutton/lamb, onion, ginger-garlic paste, and salt. Pressure cook on high for 15 minutes or until 70% is cooked. (No need to add any water, as the Instant Pot will not need it and mutton releases its own water)
- Now release the pressure and transfer it into a karahi. It might have some water in it.
Making Masala for karahi
- Cook the meat over high heat until most of the water is dry. Add the rest of the spices.
- Add tomatoes, cover, and cook on low heat until tomatoes are tender and peels will come off easily.
- With the help of tongs, remove the tomato peels and break the tomatoes to make the gravy.
- Once all of the water is dry and the oil comes to the surface, sprinkle dry-roasted cumin and coriander powder.
- Garnish with sliced ginger and green chilies.