Mutton Karahi Recipe (restaurant Style)

CREDITS

Credit: cook with Judy and flo

INGREDIENTS

Tried and Tested by Sumi
🥩 IngredientsMutton (bone-in) – 1 kgOil or ghee (Clarified butter) – ½ cupOnions (finely sliced) – 3 mediumGinger-garlic paste – 2 tablespoonGreen chillies (slit) – 4–5Tomatoes (finely chopped or crushed) – 4 largeYogurt (whisked) – ½ cupKashmiri red chilli powder – 2 teaspoonRed chilli powder – 1 teaspoon (adjust to taste)Turmeric powder – ½ teaspoonCoriander powder – 2 teaspoonGaram masala – 1 teaspoonBlack pepper (crushed) – 1 teaspoonCumin seeds – 1 teaspoonFresh coriander (chopped) – 3 tablespoonFresh ginger (juliennes) – 1 tablespoonSalt – to tasteWater – as needed
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METHOD

MethodHeat oil/ghee (Clarified butter) in a heavy karahi. Add cumin seeds and let them crackle.Add onions and fry till deep golden brown. This gives body to the gravy.Add ginger-garlic paste and sauté till raw smell disappears.Add mutton and roast on high heat for 8–10 minutes until nicely browned.Add salt, turmeric, red chilli powder, Kashmiri chilli, coriander powder & black pepper. Mix well.Add tomatoes and cook till oil separates completely. Patience here = flavour.Lower heat, add yogurt slowly, stirring continuously.Cover and cook on low heat for 40–50 minutes, adding little water if needed, until mutton is tender.Add green chillies, garam masala & ginger juliennes. Cook uncovered on high for 5 minutes for that karahi finish.Garnish with fresh coriander.🍽️ Serving SuggestionsServe hot with:Tandoori rotiRoomali rotiPlain naanOnion salad + lemon wedges#recipeshare #food

POSTED ON

09 Feb 2026

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