My Authentic Pakistani Mutton/Goat Karahi (Karahi Gosht) recipe will ensure you never reach for a boxed masala again. Feasting on Karahi allows me to reminisce and experience, again, eating Karahi on Pakistan's bustling highways. Don’t get intimidated, because I got you!
Table of Content
- What is Karahi?
- To include onion or not?
- Will this Karahi remind me of Pakistan?
- How long does it take Mutton to cook in the Instant Pot?
- How to make the masala?
- How to cook Mutton Karahi?
- What to serve Karahi with?
- What to pair Karahi with?
- Wok Recommendation for the perfect Karahi.
- The Recipe
"Tried this recipe of mutton Karahi today and I must say it was spot on. The masala, dry roasted spices and stock add such a depth of flavor. Definitely a very delicious recipe. Thank you so much we loved it."
WHAT IS A MUTTON KARAHI?
Authentic Pakistani Mutton/Goat Karahi (Karahi Gosht) is goat meat wrapped around a tomato-based curry, However, you should allow the seasonings and spices to mix and coalesce in order to bring an authentic flavor to your table. This is one of the authentic, delicious Pakistani dinner recipes wherein it's difficult for me to truly capture it's vibrant flavors in words alone.
TO INCULDE THE ONION OR NOT?
Traditionally, it's made without any onion. However, my version includes onion but you have to finely chop the onion so it doesn’t interfere with the taste of the karahi.
WILL THIS KARAHI REMIND ME OF PAKISTAN?
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. Be sure to check out my authentic chicken karahi.
HOW LONG DOES IT TAKE TO COOK MUTTON IN THE INSTANT POT?
It takes about 12 min for the mutton to cook in the Instant pot. It should be about 95% done in the IP then finished on the stovetop.
HOW TO MAKE THE MASALA?
In a fry pan, on medium heat, lightly dry roast dried long red peppers, coriander seeds, black peppercorn, cumin seeds. Cool it down for 5 minutes and crush them in a mortar & pestle or spice grinder, then mix powder spices set aside.
HOW TO COOK MUTTON KARAHI?
This Karahi recipe is not spicy yet it's extremely flavorful. Add a little more black peppercorns and dried long red pepper to the masala. Moreover, If you want take it up a notch, you can easily add red chili powder.
Pressure cooker can easily be substituted for this recipe.
No, tomato paste is going to give color and more tomato flavor kick to the recipe.
A karahi or a wok is not really necessary.
The tomatoes will cook for 5-7 minutes until they are in a form like this image shown. If you miss this step the taste of your dish will lack a lot.
WHAT TO SERVE KARAHI WITH?
Naan/Roti- Traditionally Karahi is served with naan, but naan is personally too heavy for me so I prefer chapati/roti. (My chapati recipe is coming up soon.)
Rice- There are some people who eat karahi with rice. They are usually from South India.
WHAT TO PAIR KARAHI WITH?
On a casual weeknight, Karahi is a star itself. However, when hosting a Dawat (party) I personally like to pair Instant Pot Mutton Biryani, Butter Chicken (Better than restaurant), and Achari Keema (Qeema). Don't forget to make my famous Cilantro Tomato Yogurt Raita.
If you need help with finding a wok, I gifted my mom this wok and she loves it.
Let's Make Authentic Mutton/Goat Karahi (Karahi Gosht)!!!
Authentic Pakistani Mutton/Goat Karahi (Karahi Gosht)
Karahi Masala Mixture
- 1 lbs mutton (goat) bakray ka gosht
- ¼ cup olive oil tal
- 2 tbsp ginger garlic paste adrak lesun ka paste
- ½ cup water water
- 2 tbsp karahi masala mixture that you made
- 3 tbsp ginger garlic paste adrak lesun ka paste
- ⅓ cup olive oil tal
- 2 serrano peppers (slit) hari mirch
- ½ onion (roughly chopped) pyaz
- 4 tomatoes (finely chopped) tamatar
- 3 tbsp tomato paste tamatar ka paste
- 2 tsp coriander powder peesa huw danya
- a pinch garam masala garam masala
- ½ bunch cilantro danya
- 2 tbsp fresh lemon juice taza lemo ka rus
- 2 black cardamoms kali elachi
- 2 green cardamom pods hari elachi
- 1 cinnamon stick dal chini
- cilantro (to garnish) taza danya
- ginger (to garnish, julienne) adark
- 1 tsp fresh lemon juice (to garnish) taza lemo ka rus
- First, make the karahi masala. See our 5-minute homemade karahi masala recipe for step-by-step instructions.
- 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 my Homemade Karahi Masala that you made earlier and give it a good mix.
- Now add water and give it a good mix.
- Cook for 5 minutes (remember you're cooking in sauté mode right now).
- Put Pressure for about 12 minutes by clicking the pressure cooker setting so your meat will be 95% done.
- 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 3 tbsp ginger garlic paste and mix it for 30 seconds.
- Add 4 finely chopped tomatoes, and mix well for 5 minutes.
- Turn the stove on low when doing the next time.
- Add 3 tbsp tomato paste, 3 tbsp karahi masala, 1 tbsp lemon juice, garam masala powder, ½ bunch cilantro, and coriander powder . Mix everything well.
- Now turn the stove on medium heat.
- Add the meat and the stock from the Instant Pot.
- Let it cook for 5 minutes.
- Mix well and cover it and turn your stove on low for 7 minutes or until the oil separates.
- 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.)
- Optional Step- Add ¼-⅓ 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.