Mutton Karahi, Lamb Karahi Recipe and Karahi Gosht

Are you a fan of traditional Indian cuisine? Do you love the rich and spicy flavors of a good Karahi? Look no further than this easy and delicious Mutton Karahi, Lamb Karahi Recipe, and Karahi Gosht recipe that is sure to impress your taste buds and your guests.


  • 1/2 cup oil or ghee
  • 500g lamb or mutton, bone-in preferably
  • 600g tomatoes, finely chopped or pureed
  • 1 bulb garlic, minced
  • 1 thumb-sized chunk of ginger, minced
  • 2 tsp salt, or to taste
  • 2 tsp paprika or Kashmiri red chili powder
  • 1.5 tsp black pepper
  • 1 tsp chili flakes
  • 0.5 tsp cumin powder
  • 0.5 tsp coriander powder
  • 1 tsp onion seeds (kalonji, optional)
  • 2 green chilies, slit in half if you like your Karahi hot
  • 0.5 bunch of coriander, chopped
  • Ginger cut into matchsticks, as much as desired
 Mutton Karahi, Lamb Karahi Recipe and Karahi Gosht
Mutton Karahi Lamb Karahi Recipe and Karahi Gosht


  • Oil or ghee should be heated over high heat in a karahi, cast-iron pan, or wok.
  • Fry the lamb/mutton, stirring frequently, until it changes color throughout.
  • To remove the raw flavor of the ginger and garlic, mince them and add them to the pan. Don’t let the ginger and garlic become brown.
  • Put in all the seasonings and either 1.5 cups of water for lamb or mutton, or 2.5 cups of water. Bring to a boil, then reduce heat and cover to keep warm. Lamb takes one hour, whereas mutton needs two. Maintain frequent checks during this period to make sure there is enough water, and add more as needed.
  • The meat should be about 80% done and there shouldn’t be much liquid left in the pan once the allotted simmering time has passed. The pan will appear very oily (remember, you can always drain the oil before serving!).
  • Raise the temperature to high. Include the tomatoes. Keep swirling and scraping the bottom of the pan while cooking over high heat. There will be a LOT of liquid released by the tomatoes. Just keep swirling and let the ingredients come together.
  • Add the chopped coriander and green chilli once the gravy (masala) is wet but almost done and the oil is beginning to surface. Reduce the heat to low and simmer uncovered for 5 minutes.
  • Add more chopped coriander and the ginger that has been sliced into matchsticks for garnish.


  • If the tomato skin bothers you, you can take it off before chopping.
  • Feel free to adjust the spice levels according to your taste.

There you have it, a flavorful and easy-to-follow Mutton Karahi, Lamb Karahi Recipe, and Karahi Gosht recipe that is sure to impress. Enjoy this delicious dish with naan or rice and share it with your friends and family for a true taste of Indian cuisine.

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