Lamb/Mutton Karahi
Lamb/Mutton Karahi is a popular Pakistani dish made with lamb or goat, cooked in a spicy and tangy tomato sauce with some simple spices.
Servings: 8
Calories: 504kcal
Equipment
- 1 thick bottom karahi
- 1 Instant pot or pressure cooker
Ingredients
- 2.2 lbs lamb or goat 1 KG
- 6 medium size tomatoes 500 grams
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1/2 cup oil
- 4 cups water use only 2 cups for instant pot
Spices
- 1 tsp salt or to taste
- 1 tsp red chili powder cayenne pepper
- 1 tsp black pepper
- 1 tsp crushed red chilies
- 1/2 tsp turmeric
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tbsp dry roasted cumin-coriander powder
Garnish
- ginger slices
- 2-3 green chilies or according to your taste
Instructions
Cook Lamb or Mutton
- Add pieces of lamb or mutton in an instant pot or a pressure cooker along with ginger, garlic, water, and 1 tsp of salt.
- Let it cook for 18 minutes under pressure. Now release the pressure and transfer it into a karahi. It might have some water in it.
Making Masala for karahi
- Now cook the meat on high heat until most of the water is dry. Add all of the spices and keep cooking until ALL of the water is dry and the oil comes to the top.
- Add tomatoes, cover, and cook on low heat until tomatoes are tender and peels will come off easily.
- Take all of the peels off and break the tomatoes to make the gravy.
- Sprinkle dry roasted cumin and coriander powder.
- Garnish with sliced ginger and green chilies.
Video
Notes
- You can use lamb or goat for this recipe.
- For slow cooking without a pressure cooker double the amount of water.
Nutrition
Calories: 504kcal | Carbohydrates: 6g | Protein: 22g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 418mg | Potassium: 532mg | Fiber: 2g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 3mg