This karahi mutton gosht turns out juicy and tender every single time, as long as you give it the full cook time. I cook it with just tomatoes, ginger garlic paste, green chilies, and black pepper, no long spice list needed. The slow cook is what pulls all the flavor out of these few ingredients. I always cook this in a cast iron karahi, and the moment it’s ready, my whole family sits together and eats straight out of the same karahi with hot tandoori roti. It’s one of those meals that just feels good to share. About Karahi Mutton Gosht Recipe Karahi gets its name from the wok-shaped pan it’s cooked in, and that pan really does matter here. We also call it Pakistani mutton karahi, some also pronounce it as (kadahi), so don’t confuse. And this is a perfect example of one pot mutton dish. A cast iron…