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Easy Mutton Karahi (Goat/Lamb Karahi) – Restaurant-Style Recipe

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4 from 3 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://marthatasty.com/easy-mutton-karahi-goatlamb-karahi-restaurant-style-recipe/