Sarah- Oh My God! I created something out of this world. It’s my Authentic Mutton Karahi recipe. This recipe has stuck with me even since I first started cooking, and, over time, I can safely say it’s nearly touching perfection. Feasting on Karahi allows me to reminisce and experience, again, eating Karahi on Karachi’s bustling highways. This is one of those authentic, delicious recipes wherein it’s difficult for me to truly capture its vibrant flavor with words alone.
WHAT IS AN AUTHENTIC MUTTON KARAHI?
Authentic Mutton Karahi is goat meat wrapped around a tomato-based curry, but you must be careful to include just the right amount of tomatoes (you will also have to include tomato paste). However, you should allow the seasonings and spices mix and coalesce in order to bring an authentic flavor to your table. This particular recipe requires only 3 tomatoes.
IS AUTHENTIC MUTTON KARAHI HEALTHY?
While the saturated fats in mutton (goat meat) holds risk for cardiovascular health, the unsaturated fats help maintain good cholesterol levels and a healthy heart along with other great health benefits. This Authentic Mutton Karahi has over 200-300 calories per average plate.
HOW TO PREPARE MUTTON KARAHI?
First make the masala: dry roast-dried red pepper, coriander seeds, black peppercorn, cumin seeds. Cool it down for 5 minutes and crush them in a mortar & pestle. Set aside. Cook the Mutton (goat meat): turn on the Instant Pot and turn it to Sauté Mode. Add the olive oil and heat it up, then mix and add the meat and ginger garlic paste. Next add salt and 2 tablespoons of the Karahi masala you made earlier. Now sauté that for 5 minutes. At this point add water and mix well. Seal it and put pressure for 17 minutes, or until it’s 90-95% fully cooked.
HOW TO COOK MUTTON KARAHI?
Add oil, and add in the slit serrano peppers, black cardamom, green cardamom pods, a cinnamon stick, and sauté it for 2 minute. Next, add the onion, and sauté it until they become translucent. Now add 2 tomatoes and mix well. Add tomato paste, ginger garlic paste, Karahi masala, red chili powder, salt, lemon juice, garam masala powder, cilantro, and coriander powder. Next add some stock from the IP. Mix everything well and now turn the stove on medium heat. Now add the meat, another tomato, and the remaining Karahi masala from earlier, and mix well. Add some stock, add some more tomato paste, and some red chili powder. Cook it and open it on medium heat for a few minutes. Mix well and cover it on low for a few minutes.
This Karahi recipe brings me back to Pakistan, in both an emotional sense as well as a culinary one. The flavorful taste has become an inextricable part of our palettes, and I sincerely hope that it becomes a part of yours as well. I hope you find it as delicious as I do, and I implore you to take a gander at our many other family recipes such as Kofta Curry (Meatball Curry), Paya Curry (Mutton Trotters), and Instant Pot Shami Kababs . If you have any questions about our recipes, techniques, or you have any recipe requests, please feel free to message us. As always, if you try any of our recipes be sure to tag us on Instagram @twoclovesinapot. Find us on Pinterest as well @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.
If you need help with finding a wok, my mom recently got this wok and she loves it.
Authentic Mutton Karahi (Karahi Gosht)
Karahi Masala Mixture
- 2 tsp coriander seeds
- 2 dried long red pepper break apart
- 6 black peppercorns
- 2 tsp cumin seeds
- 1 lbs mutton goat meat
- ¼ cup olive oil extra virgin
- 2 tsp salt
- 2 tbsp ginger garlic paste
- 2 cups water
- 2 tbsp karahi masala mixture that you made
- 3 tbsp ginger garlic paste
- ⅓ cup olive oil extra virgin
- 2 serrano peppers slit
- ½ onion roughly chopped
- 3 tomatoes finely chopped
- 3 tbsp tomato paste
- 2 tsp red chili powder
- 2 tsp coriander powder
- salt as needed
- a pinch garam masala
- ½ bunch cilantro
- 2 tbsp fresh lemon juice
- 2 black cardamoms
- 2 green cardamom pods
- 1 cinnamon stick
- cilantro to garnish
- ginger to garnish (julienne)
- 1 tsp fresh lemon juice to garnish
- In a fry pan, on medium heat, dry roast dried red pepper, corinander seeds, black peppercorn, cumin seeds. Cool it down for 5 minutes and crush them in a mortar & pestle. Set aside.
- Turn on the Instant Pot to Sauté Mode
- Now add olive oil, let it heat up.
- Add ginger garlic paste, sauté it for about 30 seconds.
- Next add the mutton and mix it together for 2 minutes.
- Now add 2 tbsp of Karahi Masala that you made earlier and give it a good mix.
- Now add water and 2 tsp salt give it a good mix.
- Cook for 5 minutes (remember you're cooking in sauté mode right now).
- Put Pressure for about 18 minutes by clicking the pressure cooker setting so your meat will be done 90-95%.
- Let it vent after it's done.
- Turn the Instant Pot off and set aside.
- In a wok, on medium heat, add oil, and add in the slit seranno peppers, black cardamom, green cardamon pods, cinnamon stick and sauté it for 2 minute (it will sizzle).
- Next add the onion, sauté it until they get translucent (make sure they don't turn brown)
- Add 2 tbsp ginger garlic paste and mix it for 30 seconds.
- Add 2 finely chopped tomatoes, and mix well for 5 minutes.
- Turn the stove on low when doing the next time.
- Add 2 tbsp tomato paste, 1 tbsp ginger and garlic paste, add 1-1/2 tsp of karahi masala (that you made), 1 tsp red chili powder, salt, 1 tbsp lemon juice, garam masala powder, 1/2 bunch cilantro, 1/2 cup of stock from the Instantpot, and coriander powder . Mix everything well.
- Now turn the stove on medium heat.
- Add the meat (by hand so you wont get extra stock as of yet)
- Mix it by putting the masala on the meat (don't mix it like normal or your meat will start breaking).
- Let it cook for 5 minutes.
- Now add one more tomato and mix it well.
- Now add the remaining of the Karahi masala(that we made earlier) and mix well.
- Add 1/4 cup of stock from the Instant Pot. (Discard the rest or use it for something for later.)
- Add 1 more tbsp tomato paste and 1 tsp red chili powder and mix it well.
- Cook it open it on medium heat for 5 minutes.
- Mix well and cover it and turn your stove on low for 7 minutes.
- Garnish with ginger and cilantro.
- Squeeze fresh lemon on top. (your karahi should be red, if it's brown then look over the recipe, and find out what you did wrong.)
- Add 1/4-1/2 cup of water if you want at this point if you want the consistency of the gravy to be more runnier, (remember this step is completely optional.)
- Serve it hot with naan.