Mutton Karahi

Cooking time: 60 minutes
Serves: 4 persons


  • 1 and 1/2 lb mutton
  • 1/4 cup + 2 tbsp oil
  • 1 medium onion (finely sliced)
  • 6 medium tomatoes (finely sliced)
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 stick daar cheeni (cinnamon)
  • 1/2 tsp cloves (laung)
  • 1/2 tsp whole black pepper
  • 1/2 tsp red chilli powder
  • 2 tsp salt
  • 1/2 tsp turmeric powder
  • 1 and 1/2 tsp cumin seeds
  • 3 and 1/2 large green chilis (keep a few pieces aside for garnishing)
  • 3 tsp ginger sticks (keep half aside for garnishing)
  • 1/4 tsp garam masala
  • 4 tbsp cilantro (roughly chopped- keep 1 tbsp for garnishing)


  1. In a pot, add 1/4 cup oil and put on high heat. Add onions and fry till golden. Take out and keep aside.
  2. In the same pot with the same oil, add garlic paste, mutton and fry on high heat. Once it starts releasing juices, add 1/2 tsp salt, 1/2 tsp chili powder, turmeric powder, daar cheeni, laung, black pepper and cook for 1-2 minutes. Now add 2 cups of water and once it starts boiling, reduce the heat to low and let it cook till the meat tenders (about 40 minutes depending on the meat) and 1/2 cup yakhni is left. Take out all meat and keep aside, drain yakhni using a strainer and keep aside.
  3. Meanwhile, take a karahi, add 2 tbsp oil and put on medium heat. Add tomatoes and cover it to soften (about 5 minutes)
  4. Uncover, add cumin seeeds, 1 and 1/2 tsp salt, green chilis, fried onions and cook till the oil separates.
  5. Add yakhni, cooked meat and cook it together till the oil separates. Put half a ginger stick and 3 tbsp cilantro and let it simmer for 5 minutes. Just before serving, garnish with the remaining cilantro, ginger, garam masala and green chilis.

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