Authentic Pakistani Mutton/Goat Karahi (Karahi Gosht)

5 from 18 votes

Using both the Instant Pot and stovetop, this authentic mutton karahi (goat)recipe is easy to make at home. Step by step instructions shared.

Prep Time5

Cook Time45

Total Time50

Course: Main Course

Cuisine: Pakistani

Keyword: authentic mutton karahi, highway karahi, mutton karahi, pakistani karahi

Servings: people

Calories: 138kcal

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.