🍲 Mutton karahi
Mutton karahi is cooked fast and hot in a karahi, a deep wok-like pan: pieces of mutton are seared in ghee, then cooked down with fresh tomatoes, ginger, garlic and green chillies until the sauce clings to the meat. There is no onion base, so the flavour is bright, tomato-rich and peppery. It is finished with shredded ginger and coriander and eaten straight from the pan with flatbread.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g mutton, small bone-in pieces
- 5 ripe tomatoes, halved
- 1 tbsp grated ginger plus a little julienned for garnish
- 1 tbsp crushed garlic
- 4 green chillies, slit
- 3 tbsp ghee
- 1 tsp crushed black pepper, 1 tsp coriander seeds, crushed
- Salt and a handful of fresh coriander
Method
- Heat ghee in a karahi or wok, add the mutton and sear on high heat for 8–10 minutes.
- Add garlic, ginger and salt; stir 2 minutes.
- Add 250 ml water, cover and cook 35–45 minutes until the meat is nearly tender.
- Add tomatoes; cook uncovered, peeling off skins as they soften, until the sauce thickens.
- Add pepper, coriander seeds and green chillies and cook 5 minutes.
- Garnish with ginger and fresh coriander.
How to make it lighter
- Use 1½ tbsp ghee instead of 3: 1 tbsp ghee ≈ 120 kcal.
- Choose leaner leg pieces over fatty ribs.
- Eat with one flatbread and a fresh salad instead of two.
History
Karahi is named after the pan it is cooked and served in. The dish is closely associated with roadside eateries in Pakistan and northwest India, and the karahi restaurants of Peshawar and Lahore are especially well known for it today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →