If you’re craving a rich, flavorful dish that packs a punch but feels like a warm hug from your favorite restaurant, then this Easy Mutton Karahi (Goat/Lamb Karahi) – Restaurant-Style Recipe is just what you need. With tender, juicy meat simmered in a perfectly balanced blend of fresh spices, tomatoes, and aromatics, this dish brings the authentic taste of Pakistani and North Indian kitchens right into your own home. Whether it’s a special family dinner or a weekend treat, this recipe promises a celebration of bold flavors and comforting textures that will have everyone asking for seconds.
Ingredients You’ll Need
The secret to this Easy Mutton Karahi (Goat/Lamb Karahi) – Restaurant-Style Recipe lies in its simple yet powerful ingredients. Each one plays a vital role, whether it’s enhancing the aroma, adding depth to the sauce, or tenderizing the meat to perfection. Let’s break down what you’ll need to create this culinary masterpiece.
- 1.5 lb bone-in goat or lamb meat: The star of the dish, providing rich flavor and texture.
- 1.5 cups water: Helps cook the meat slowly and tenderly.
- 1/2 tbsp crushed garlic: Adds a pungent, savory kick.
- 1/2 tbsp crushed ginger: Brings warmth and a hint of zest.
- 1/2 small yellow onion (chopped): Builds sweetness and foundation.
- 1/4 tsp ground black pepper: Offers a subtle , aromatic heat.
- 1 tsp kosher salt: Enhances all the natural flavors.
- 1/3-1/2 cup neutral oil: Necessary for sautéing and frying without overpowering flavors.
- 2 medium Serrano or Indian finger chili peppers: Crucial for that authentic spicy bite, adjust to your heat preference.
- 4-5 garlic cloves (finely chopped or crushed): Intensifies the garlic flavor as the dish cooks.
- 1/2-inch ginger (finely chopped or crushed): A fresh burst of flavor that truly makes a difference.
- 5 ripe medium Roma or Vine tomatoes: The heart of the sauce, providing juiciness and vibrant color.
- 1 1/2 tsp ground coriander: Adds a warm, lemony undertone.
- 1 tsp cumin powder (or cumin seeds): Imparts an earthy depth to the karahi.
- 1 tsp Kashmiri red chili powder: For that beautiful red hue and mild heat.
- 1/2 tsp red chili flakes: Enhances the spiciness without overwhelming.
- 1/2 tsp kosher salt: Balanced seasoning at this stage.
- 3 tbsp plain whole milk yogurt (whisked): Adds creaminess and tenderizes the meat slightly.
- 1-2 tbsp salted butter: For richness and that irresistible buttery finish.
- 1 tsp black peppercorns (freshly ground): Crushed for a fresh, pungent kick.
- 1/2 tsp lemon juice: Brightens and balances the richness.
- 3-4 small green chili peppers (slit in half): A vibrant garnish that delivers fresh heat.
- 1 tbsp julienned ginger: Adds crunch and aromatic freshness.
- 2 tbsp cilantro (finely chopped): Finishes the dish with a burst of herbal brightness.
How to Make Easy Mutton Karahi (Goat/Lamb Karahi) – Restaurant-Style Recipe
Step 1: Cooking the Meat to Perfect Tenderness
Start by placing a large, heavy-bottomed pan over high heat with the meat, water, crushed garlic, ginger, chopped onion, black pepper, and salt. Let the water cover the meat as much as possible to ensure even cooking. Bring this to a gentle boil, then lower the heat and let it simmer, covered, for at least 1 hour and 15 minutes. This slow simmering is what makes the meat tender without losing its bite, a technique every restaurant kitchen swears by. Stir midway, and check if the meat breaks under gentle pressure—this is your sign to move to the next step.
Step 2: Evaporating the Liquid and Searing the Meat
Turn the heat back up and let the excess water evaporate. Keep the meat pushed to one side to prevent overcooking, while the water boils away on the other. When you start seeing the fat rendered from the meat, add your oil and green chilies. Sauté the meat to get a light sear, allowing for that slight caramelization that adds complexity you crave in a karahi. Toss in the chopped garlic and ginger after, sautéing briefly to release their beautiful aromas without burning.
Step 3: Adding Tomatoes and Creating the Base
Add a quarter-cup of water along with those ripe halved tomatoes. Cover and simmer over medium heat, softening the tomatoes until their skins loosen and they start to release their juices. This phase, where the richness of fresh tomatoes melds with the meat, is the heart of the Easy Mutton Karahi (Goat/Lamb Karahi) – Restaurant-Style Recipe and it sets the foundation for incredible depth.
Step 4: Mashing the Tomatoes for a Luscious Masala
Raise the heat to high and start sautéing while gently mashing the tomatoes with a wooden spoon. This helps the sauce develop its signature thick and glossy texture. Don’t be discouraged if some tomato pieces remain slightly chunky – this adds to the rustic charm of the dish.
Step 5: Spicing it Up with Masala Powders
Now, stir in the ground coriander, cumin, Kashmiri red chili powder, red chili flakes, and salt. Continue the sautéing process for another 5 minutes, ensuring you gently mash the tomatoes further. The key here is the ‘bhunai’ technique, where prolonged sautéing lets the spices bloom to their fullest potential, mimicking that restaurant-style flavor everyone adores.
Step 6: Adjusting Consistency and Enhancing Appearance
If your karahi looks dry before the tomatoes have fully broken down, add a splash of water and keep mashing. You’ll notice the sauce turning glossy and the oil will begin to separate, signaling that the flavours are perfectly concentrated and ready.
Step 7: Folding in Yogurt for Creaminess
Lower the heat and gently mix in the whisked yogurt. This adds a velvety richness that ties all the elements together without overpowering the robust spices. Allow it to sauté gently for a few minutes until the oil separates once more, a sign that all the flavors are married beautifully.
Step 8: Final Touches and Garnishes
Turn the heat right down and stir in the salted butter, freshly ground black peppercorns, and a squeeze of lemon juice. This trio brings balance to the richness and adds a fresh, bright finishing touch. Garnish with green chili peppers, julienned ginger, and chopped cilantro for that authentic restaurant-style presentation. Now your Easy Mutton Karahi (Goat/Lamb Karahi) – Restaurant-Style Recipe is ready to be served!
How to Serve Easy Mutton Karahi (Goat/Lamb Karahi) – Restaurant-Style Recipe
Garnishes
Garnishing really elevates this dish from good to spectacular. Fresh green chilies give it a sharp pop, while julienned ginger adds a lovely crunch and aromatic lift. Don’t forget a generous sprinkle of chopped cilantro for that unmistakable fresh herbal note. A final grind of black pepper brings an extra layer of warmth, making every bite exciting.
Side Dishes
This karahi pairs wonderfully with buttery naan, soft roti, or fluffy basmati rice. The bread acts as the perfect scoop, soaking up that rich, glossy masala—and if you’re serving with rice, the fluffy grains contrast beautifully with the thick sauce. For a cool counterpart, a cucumber raita or simple salad balances the spices and makes the meal refreshing.
Creative Ways to Present
To impress guests, serve the Easy Mutton Karahi in a traditional karahi (wok) or a rustic cast iron skillet to keep the food warm and visually appealing. Garnish with whole green chilies and a sprinkle of fresh herbs right before serving. You can even offer lemon wedges on the side for an extra squeeze of brightness. Don’t forget colorful side bowls of yogurt, pickles, or even a fresh chutney to create a spread that’s as vibrant as the flavors.
Make Ahead and Storage
Storing Leftovers
Leftover karahi tastes fantastic the next day as the spices further deepen. Store it in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled before sealing the container to maintain freshness and avoid condensation.
Freezing
You can absolutely freeze Easy Mutton Karahi (Goat/Lamb Karahi) – Restaurant-Style Recipe for up to 2 months. Portion into freezer-safe containers and leave some headspace as sauces expand when frozen. When you’re ready to enjoy, thaw it overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Adding a splash of water or broth can help restore the luscious consistency if the sauce thickens too much. Avoid microwaving directly as it may dry out the meat and unevenly heat the curry.
FAQs
Can I use boneless meat for this recipe?
Yes! While bone-in meat lends richer flavor and texture, boneless lamb or goat can be used. Just adjust the cooking time, as boneless pieces will cook faster and may become tender sooner.
What if I don’t have Kashmiri red chili powder?
Substitute with mild paprika or another mild chili powder for color without too much heat. Kashmiri chili powder is prized for its vibrant red tone and gentle spice, but alternatives can work perfectly well.
Is it possible to make this dish spicier or milder?
Absolutely. You can control the heat by adjusting the number and type of chilies used. Removing seeds or leaving whole chilies in the karahi will reduce the spice, whereas adding more chopped green chilies can ramp it up.
Can I prepare Easy Mutton Karahi in advance for a party?
This recipe is ideal for advance preparation since flavors develop beautifully when rested. Cook the karahi a day ahead and gently reheat before serving; just add fresh garnishes right before your guests arrive.
What’s the best cooking oil to use?
Neutral oils like vegetable, canola, or sunflower oil are recommended because they don’t compete with the spices’ flavors. You want an oil that sauté nicely and lets the spices bloom.
Final Thoughts
There’s something incredibly satisfying about creating a restaurant-worthy dish like Easy Mutton Karahi (Goat/Lamb Karahi) – Restaurant-Style Recipe right in your own kitchen. It’s a celebration of flavors, textures, and a bit of culinary magic that’s sure to impress your family and friends. Trust me, once you make this, it will become a cherished favorite you’ll return to time and again. So gather your ingredients, turn up the heat, and let this flavorful journey begin!
PrintEasy Mutton Karahi (Goat/Lamb Karahi) – Restaurant-Style Recipe
Experience the rich and authentic flavors of Easy Mutton Karahi, a restaurant-style goat or lamb curry cooked in a traditional heavy-bottomed pan. This recipe features tender bone-in meat simmered with aromatic spices, fresh tomatoes, garlic, ginger, and yogurt, resulting in a glossy, flavorful curry perfect for serving with naan or roti. With careful simmering and sautéing, the dish develops a deep, complex taste reminiscent of classic Pakistani and North Indian cuisine.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Pakistani, North Indian
Ingredients
To Cook the Meat
- 1.5 lb bone-in goat or lamb meat
- 1.5 cups water
- 1/2 tbsp crushed garlic
- 1/2 tbsp crushed ginger
- 1/2 small yellow onion, chopped
- 1/4 tsp ground black pepper
- 1 tsp kosher salt
For the Karahi
- 1/3 to 1/2 cup neutral oil (vegetable or canola oil)
- 2 medium Serrano or Indian finger chili peppers (halved lengthwise or left whole for less heat)
- 4–5 garlic cloves (finely chopped or crushed using a mortar and pestle)
- 1/2 inch piece ginger (finely chopped or crushed using a mortar and pestle)
- 5 ripe medium Roma or Vine tomatoes (cored and halved lengthwise)
- 1 1/2 tsp ground coriander
- 1 tsp cumin powder or cumin seeds
- 1 tsp Kashmiri red chili powder
- 1/2 tsp red chili flakes
- 1/2 tsp kosher salt
- 3 tbsp plain whole milk yogurt (whisked)
- 1–2 tbsp salted butter
- 1 tsp black peppercorns (freshly ground using a mortar and pestle, plus more for garnish)
- 1/2 tsp lemon juice
- 3–4 small green chili peppers (Thai/bird’s eye) (slit in half)
- 1 tbsp julienned ginger
- 2 tbsp cilantro (finely chopped)
Instructions
- Cook the Meat: Place a large, heavy-bottomed pan over high heat and add the goat or lamb meat along with 1.5 cups of water, crushed garlic and ginger, chopped onion, black pepper, and salt. Stir to combine and ensure the meat is mostly submerged. Bring to a light boil, then reduce heat to low-medium and cover. Simmer for at least 1 hour and 15 minutes, stirring halfway through, until the meat is fully cooked but not falling off the bone. If the meat does not break easily when pressed with a wooden spoon, continue cooking for another 10-15 minutes. Some water should still be present with the meat.
- Reduce and Sear the Meat: Increase heat to high and sauté for 7-8 minutes, stirring occasionally, until most water has evaporated and fat from the meat becomes visible. To avoid overcooking, push meat to one side while water boils. Add the neutral oil and green chili peppers, sautéing for 2-3 minutes to lightly sear the meat. Then add the chopped garlic and ginger, and sauté for 1 more minute.
- Add Tomatoes and Steam: Add 1/4 cup water and the halved ripe tomatoes, stirring to combine. Reduce heat to medium, cover, and simmer for 6-7 minutes until the tomato skins loosen and they start releasing their juices. Remove tomato skins with tongs as they become easy to peel.
- Simmer and Mash Tomatoes: Increase heat to high and sauté the mixture for 10 minutes, stirring occasionally. Use a wooden spoon to gently mash the tomatoes to help them meld into the masala. It’s fine if some tomatoes remain partially intact at this stage.
- Spice the Curry: Add ground coriander, cumin powder, Kashmiri red chili powder, red chili flakes, and 1/2 tsp kosher salt. Continue sautéing for 5 minutes, mashing the tomatoes further so they disintegrate and the curry thickens. Taste and adjust salt if needed.
- Adjust Consistency: If the karahi reduces too much before tomatoes fully break down, add 1/2 cup water and continue mashing to achieve a glossy curry with oil starting to separate along the pan sides. The meat should be tender and break easily when pressed.
- Add Yogurt: Stir in the whisked yogurt gently and sauté for 2-3 minutes until it melds smoothly with the karahi and the oil separates again, enhancing creaminess.
- Final Seasoning and Garnish: Reduce heat to low. Add salted butter, freshly ground black peppercorns, and lemon juice. Stir gently to combine all flavors. Garnish with slit green chili peppers, julienned ginger, chopped cilantro, and extra freshly ground black pepper to taste. Turn off heat and serve hot with naan, roti, or your choice of bread.
Notes
- Use bone-in goat or lamb meat for the most authentic flavor and texture.
- Ensure tomatoes are ripe for better sweetness and natural juiciness which balances the spices.
- The initial meat cooking step should result in meat that breaks under slight pressure but does not fall apart as it will simmer more with the spices later.
- The bhunai (sautéing and mashing) process is crucial for developing deep flavors; take time to properly cook the tomatoes and spices.
- Adjust chili quantity according to your heat preference by leaving chilies whole or halving them.
- This dish pairs well with Indian breads such as naan, roti, or paratha for a complete meal.
