Pakistani Mutton Karahi

Name: Pakistani Mutton Karahi
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Asian, Middle Eastern
Ingredients: 800 g bone-in goat or lamb shoulder (cut into small 3cm pieces); 600 ml water (plus more if required); 15 g garlic (finely grated or crushed); 15 g fresh ginger (finely grated); 1 teaspoon fine salt; ¼ teaspoon ground black pepper; 60 ml rapeseed oil; 2 green finger chillies (slit lengthways); 600 g ripe plum tomatoes (cored and halved); 50 ml hot water; 1½ teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon Kashmiri chilli powder; ½ teaspoon crushed chilli flakes (or to taste); ½ teaspoon fine salt (plus more if needed); 75 g full fat natural yoghurt (whisked and brought close to room temperature); 15 g salted butter; 1 teaspoon black peppercorns (coarsely cracked); 2 teaspoons lemon juice (plus more if needed); 3 small green chillies (slit lengthways); 20 g fresh ginger (cut into fine matchsticks); 20 g fresh coriander (roughly chopped)

Instructions

Prep:15minCook:2h 30min

Tender bone-in goat or lamb cooked with fresh tomatoes, garlic, ginger and green chillies, then fried until the thick masala coats the meat. Black pepper, lemon, coriander and ginger give this Pakistani karahi its fresh finish.

Updated at: Sun, 01 Nov 2026 05:53:46 GMT