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 karahi holds heat evenly, which is exactly what this dish needs.
If you’ve ever ordered mutton karahi at an Indian or Pakistani restaurant, you already know the flavor I’m talking about.
This recipe brings that same rich, tomato-heavy gravy right into your own kitchen. Check my recent post of Peshawari Chicken Karahi.
This is one of my favorite recipes because it’s cooked and served in the same traditional wok (karahi), making it simple and full of flavor.
Don’t worry if you see a lot of oil while the mutton is cooking. I remove the excess oil from the karahi before serving.
Karahi Mutton Gosht Ingredients
- Mutton: Check that your mutton has enough fat on it, since the fat is what the meat cooks in. No oil is needed. I don’t know which mutton you are going to use. If you are using lean meat, add a little ghee or cooking oil.
- Tomatoes: These build the entire gravy, so use ones that are ripe and soft, cut halves it cook faster.
- Ginger garlic paste: This goes in early so its raw taste has time to cook out before the tomatoes go in.
- Black pepper: This gives the karahi its sharp, warm heat instead of relying on red chili powder.
- Green chilies: These add a fresh, sharp heat on top of the black pepper, so adjust the count if you want it milder.
- Ginger (julienne): This is for the garnish at the end, adding a fresh bite on top of the rich gravy.
How to Make Karahi Mutton Gosht Recipe
1. Prepare the mutton: Cut the mutton into medium sized pieces and wash it well. If your mutton has enough fat, you won’t need any oil. If it’s lean, add a little oil or ghee to the pan.
2. Cook the mutton: Place the mutton in a large cast iron wok or karahi over medium heat. Cook for 30 to 40 minutes, stirring occasionally, and the mutton starts releasing its own fat.
3. Add the aromatics: Add ginger, garlic paste, and salt, stir well for a few minutes. Add the tomatoes cut into halves along with 1 cup of water. Cover and cook for about 40 minutes, until the tomatoes turn completely soft.
4. Mash the tomatoes: First, remove excess oil from the karahi. Then, remove the tomato skins with tongs, and mash the tomatoes with a spatula. Cook on medium heat until the extra liquid evaporates and the gravy thickens.
5. Finish the curry: Add the chopped green chilies and black pepper. Cook on low heat for 10 minutes, until the mutton is tender and coated in a rich, juicy masala.
Serve: Garnish with julienned ginger and serve hot with roti or steamed rice.
Tips for Perfect Karahi Mutton Gosht
- Check the fat on your mutton. If it looks lean, add a little ghee or oil, because the fat is what the meat browns and cooks in without drying out. This recipe required good enough oil.
- Cook this in a cast iron karahi. It’s called karahi for a reason, and cast iron holds heat evenly, which helps the gravy thicken properly instead of cooking unevenly.
- Let the mutton release its own fat first. Don’t rush past this step, because that fat becomes the base the whole masala cooks in later.
- Remove the tomato skins before mashing. Skins can turn tough and chewy in the gravy, so pulling them off first gives you a smoother sauce.
More Recipes You’ll Love
- Peshawari Chicken Karahi
- Chicken Liver And Gizzard Curry
- Beef Stew With Potatoes
- Air Fryer Boneless Chicken Pieces
- Best Beef Stir Fry Recipe
Karahi Mutton Gosht Recipe
Ingredients
- 1 kg (2.2 lbs) mutton
- 7 tomatoes (medium size)
- 1 ½ tablespoons ginger garlic paste
- 1 tablespoon black pepper
- 4 green chilies
- 2 inches ginger (cut into julienne)
- Salt (to taste)
Instructions
- Prepare the mutton: Cut the mutton into medium sized pieces and wash it well. If your mutton has enough fat, you won't need any oil. If it's lean, add a little oil or ghee to the pan.
- Cook the mutton: Place the mutton in a large cast iron wok or karahi over medium heat. Cook for 30 to 40 minutes, stirring occasionally, and the mutton starts releasing its own fat.
- Add the aromatics: Add ginger, garlic paste, and salt, stir well for a few minutes. Add the tomatoes cut into halves along with 1 cup of water. Cover and cook for about 40 minutes, until the tomatoes turn completely soft.
- Mash the tomatoes: First, remove excess oil from the karahi. Then, remove the tomato skins with tongs, and mash the tomatoes with a spatula. Cook on medium heat until the extra liquid evaporates and the gravy thickens.
- Finish the curry: Add the chopped green chilies and black pepper. Cook on low heat for 10 minutes, until the mutton is tender and coated in a rich, juicy masala.
- Serve: Garnish with julienned ginger and serve hot with roti or steamed rice.
Notes
- Check your mutton’s fat content before deciding whether to add oil.
- A cast iron karahi gives the most even cook and best texture.
- Let the gravy fully thicken before adding the green chilies and black pepper.
Nutrition
Make this one for your next family dinner and tell me in the comments how your karahi turned out.
