Lamb/Mutton Karahi is one of those dishes that require no introduction. Meat is soft with tangy and spicy gravy that is perfect to serve on any special occasion, but this doesn’t mean you have to wait for a special occasion to make it.
What is Karahi?
This popular Pakistani dish got its name from a cooking pan ‘karahi’. Similar to a wok, a karahi has a heavy bottom. If you don’t have a karahi then use any other pan. In this traditional dish we don’t use onions, the tangy gravy is made with tomatoes.
Cooking the Lamb/Mutton
In regular chicken karahi, all of the cooking happens on high heat but mutton or lamb is an exception. I cooked lamb in a pressure cooker for about 18 minutes or until it was 80% tender. You can also use an instant pot for the cooking process. If you would like to cook meat without any pressure cooker then let it simmer on low heat until it is tender. The amount of water for slow simmering will be double compared to the pressure cooking.
Tomatoes and onions
Lamb/mutton karahi has a very flavorful, tangy, and thick gravy. Most of the gravy comes from tomatoes along with ginger and garlic. There are no onions in a traditional karahi.
Spices
Some of the spices that I use are salt, red chili, cumin, coriander, turmeric, and dry roasted cumin-coriander powder. I don’t like to use garam masala in karahi because it will overpower the actual flavors.
How to store leftover Lamb/Mutton karahi?
Keep any leftovers in an airtight container for 3 to 4 days. You can also freeze it and heat it in the microwave before serving.
What to serve with karahi?
Karahi tastes very good with fresh naan, tandoori roti, or fresh homemade roti. You can also enjoy it with pulao or plain rice.
Lamb/Mutton Karahi
Equipment
- 1 thick bottom karahi
- 1 Instant pot or pressure cooker
Ingredients
- 2.2 lbs lamb or goat 1 KG
- 6 medium size tomatoes 500 grams
- 2 tsp garlic paste
- 2 tsp ginger paste
- 1/2 cup oil
- 4 cups water use only 2 cups for instant pot
Spices
- 1 tsp salt or to taste
- 1 tsp red chili powder cayenne pepper
- 1 tsp black pepper
- 1 tsp crushed red chilies
- 1/2 tsp turmeric
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tbsp dry roasted cumin-coriander powder
Garnish
- ginger slices
- 2-3 green chilies or according to your taste
Instructions
Cook Lamb or Mutton
- Add pieces of lamb or mutton in an instant pot or a pressure cooker along with ginger, garlic, water, and 1 tsp of salt.
- Let it cook for 18 minutes under pressure. Now release the pressure and transfer it into a karahi. It might have some water in it.
Making Masala for karahi
- Now cook the meat on high heat until most of the water is dry. Add all of the spices and keep cooking until ALL of the water is dry and the oil comes to the top.
- Add tomatoes, cover, and cook on low heat until tomatoes are tender and peels will come off easily.
- Take all of the peels off and break the tomatoes to make the gravy.
- Sprinkle dry roasted cumin and coriander powder.
- Garnish with sliced ginger and green chilies.
Video
Notes
- You can use lamb or goat for this recipe.
- For slow cooking without a pressure cooker double the amount of water.
