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Mutton Karahi

Mutton Karahi is a classic Pakistani dish made with tender pressure-cooked mutton simmered in a rich tomato-based masala and fragrant roasted spices. Fresh green chilies and ginger add a bold, authentic flavor, while high-heat cooking creates the signature thick and flavorful gravy. Perfect for family dinners or special occasions, this hearty dish pairs wonderfully with naan, roti, or steamed rice.
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Prep Time 5 minutes
Cook Time 30 minutes
pressure cook 20 minutes
Total Time 55 minutes
Course Dinner, Main Dish
Cuisine Pakistani, South Asian
Servings 6

Equipment

  • Instant Pot and Wok

Ingredients
  

For the Mutton

  • 2 pounds 900 g mutton mix pieces
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon salt
  • 2 cups water

For the Roasted Spice Mix

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 12 –13 black peppercorns
  • 2 green cardamom pods
  • 6 dried red chilies

Additional Spices

  • ½ teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt

For the Karahi

  • 1 cup oil
  • 2 medium onions sliced
  • 1 tablespoon ginger garlic paste
  • 2 tablespoons green chili paste
  • 1 pound 450 g tomatoes
  • Fresh green chilies sliced
  • Ginger julienne for garnish

Instructions
 

Pressure Cook the Mutton

  • Add the mutton, ginger garlic paste, salt, and water to the pressure cooker. Mix well and spread the meat evenly.
  • Close the lid and pressure cook on High for 20 minutes. Allow the pressure to release naturally.

Prepare the Karahi Masala

  • Dry roast coriander seeds, cumin seeds, black peppercorns, green cardamom, and dried red chilies. Let them cool and grind coarsely.
  • Mix the roasted spices with red chili powder, turmeric, and salt.

Bhuna the Karahi

  • Heat oil in a karahi or large pan. Add sliced onions and fry for a few minutes.
  • Stir in ginger garlic paste and green chili paste. Cook until fragrant.
  • Add the tomatoes, cover, and cook until soft. Remove the tomato skins if desired.
  • Add the cooked mutton and cook over high heat until most of the moisture evaporates.
  • Add the spice mixture and continue frying.
  • Add green chilies and cook until the oil separates from the masala.
  • Garnish with ginger julienne and serve hot with naan.

Notes

Natural pressure release helps keep the mutton tender and juicy.
Fresh tomatoes give the best flavor to the karahi.
Adjust the number of green chilies according to your preferred spice level.
Serve with naan, roti, or steamed rice.