Karahi Mutton | Karahi Gosht

Ingredients for Karahi Mutton:

  • Mutton- 500 gms (with fat and bones)
  • Turmeric powder- 3/4 tsp
  • Onions, sliced- 2 medium
  • Tomatoes, sliced- 2 medium
  • Ginger Garlic Paste – 2 tsp
  • Salt- 1 tsp
  • Whisked curd/yogurt- 1/2 cup
  • Green chillies, chopped- 3
  • Ginger julienned- 1 small piece
  • Refined oil- 3 tbsp
  • Kasuri Methi (roasted and powdered)- 1.5 tsp

To make Karahi Masala:

  • Coriander seeds- 3 tsp
  • Cumin seeds- 1 tsp
  • Fennel seeds- 1 tsp
  • Peppercorns- 1 tsp
  • Whole red chillies- 4


  1. Dry roast the items specified for Karahi Masala in a pan on low heat for 3 mins till the items are roasted and release flavour. Take it out on a plate and allow it to cool.
  2. Transfer to a grinder/ blender and grind it into a powder. This should give around 6 tsp of Karahi Masala which is sufficient for 1 kg mutton. We’ll use 3 tsp of this powder for 500 gms mutton.
  3. Clean & wash the mutton pieces.
  4. Slice the onions & tomatoes, chop the green chillies, cut an inch of ginger into juliennes and whisk the curd/yogurt. Keep little coriander to be chopped later for use as garnish.


  1. Heat oil in a kadai or pan. Add the sliced onions, mix well and fry for a minute on medium heat.
  2. Add the mutton pieces, mix well and stir for a minute on medium heat.
  3. Add the ginger garlic paste, mix well and fry for a minute.
  4. Add the sliced tomatoes, salt and turmeric powder. Mix well and fry on medium for a minute.
  5. Now reduce heat to low and cover & cook on low heat for around 15 mins till the onions & tomatoes have softened. Open the lid and give a stir in between.
  6. Now add 250 ml water, give a mix and cover & cook on low heat for around 40 mins till the mutton pieces are tender. (Alternatively you can also transfer it to a pressure cooker and pressure cook for 4 whistles till the mutton is tender.)
  7. Once the mutton pieces are tender, lower heat and add the whisked curd/yogurt.
  8. Mix it well and cook on low heat for around 4-5 mins till it is cooked and oil separates.
  9. Add 3 tsp of the karahi masala that was made earlier and mix it well.
  10. Now add the chopped green chillies and ginger juliennes, mix and cook for  5 mins on low heat. You can add little water if required.
  11. Add the roasted, powdered Kasuri Methi, mix it well and simmer for 2-3 mins. Garnish with chopped coriander leaves.

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