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Mutton Karahi

Tender bone-in mutton simmered, then cooked down with tomatoes, ginger and green chilies in the classic karahi style.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 kg bone-in mutton or goat, cut into small pieces
  • 1/2 cup neutral oil or ghee
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 1/2 tsp salt, or to taste
  • 1 cup hot water
  • 500 g ripe tomatoes, chopped (about 4 medium)
  • 1 tsp red chili flakes
  • 1 tsp coriander seeds, coarsely crushed
  • 1/2 tsp cumin seeds, coarsely crushed
  • 1 tsp black pepper, freshly crushed
  • 4 green chilies, slit lengthwise
  • 2 tbsp thick plain yogurt, whisked
  • 2 tbsp ginger, cut into thin matchsticks
  • 1/4 cup fresh coriander leaves, chopped

Method
 

  1. Heat the oil in a heavy pot or karahi over high heat. Add the mutton and fry, stirring often, for 8 to 10 minutes until the pieces lose their raw color.
  2. Add the ginger paste, garlic paste and salt. Fry for 2 minutes.
  3. Pour in the hot water. Bring to a boil, cover, lower the heat and simmer for 45 to 60 minutes, until the mutton is nearly tender. Stir now and then and top up with a splash of hot water if the pot dries out. A pressure cooker needs about 25 minutes at full pressure.
  4. Uncover and cook off most of the liquid over high heat. Add the tomatoes, cover, and cook on medium for 10 minutes until they collapse.
  5. Raise the heat to high. Mash the tomatoes into the meat and fry hard, stirring constantly, for 10 to 12 minutes, until the sauce is thick and the oil pools at the edge.
  6. Add the chili flakes, coriander seeds, cumin and black pepper. Stir for 1 minute, then add the green chilies and yogurt. Cook 3 to 5 minutes more.
  7. Turn off the heat. Top with ginger matchsticks and coriander. Serve hot with naan or roti.

Notes

The time depends on the age of the animal. Goat is usually faster than mutton. Keep cooking in the simmer step until a piece gives easily when pressed. Do not add tomatoes until the meat is nearly tender, because the acid can slow softening.