Authentic Boneless Mutton Karahi: Delicious Eid Special Recipe!

Name: Authentic Boneless Mutton Karahi: Delicious Eid Special Recipe!
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: Pakistani
Ingredients: 500 grams Boneless Mutton (Cut into 1-inch cubes); 1/4 cup Cooking Oil (Or as needed); 2 medium Onions (Finely chopped); 2 tablespoons Ginger-Garlic Paste; 3 medium Tomatoes (Pureed or finely chopped); 2-3 whole Green Chilies (Slit lengthwise, adjust to taste); 1 teaspoon Red Chili Powder (Or to taste); 1/2 teaspoon Turmeric Powder; 1 tablespoon Coriander Powder; 1 teaspoon Cumin Powder; 1 teaspoon Garam Masala; 1 1/2 teaspoons Salt (Or to taste); 1/2 cup Plain Yogurt (Whisked); 2 tablespoons Fresh Ginger (Julienned, for garnish); 1/4 cup Fresh Coriander (Chopped, for garnish)

Learn to make a rich and flavorful boneless Mutton Karahi, a popular South Asian dish perfect for Eid celebrations. This quick guide will walk you through preparing tender mutton in a spicy, aromatic tomato-based gravy. Garnish with fresh ginger and cilantro for an unforgettable meal.

#Mutton Karahi

#Eid Special

#South Asian Cuisine

#Spicy Mutton

#Dinner Recipe

#Easy Mutton Recipe

#Boneless Meat

Mutton Karahi simmering in the pot

Recipe Information

15m

Prep Time

Cook Time

1h 15m

Total Time

Servings

Medium

Pakistani

English

Nutrition (per serving)

450

Calories

35g

Protein

15g

Carbs

28g

Fat

Freshly garnished Mutton Karahi

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Close-up of the rich Mutton Karahi

Instructions

0/6 completed

1
Heat oil in a karahi or heavy-bottomed pot over medium-high heat. Add the boneless mutton and brown it for 5-7 minutes until sealed on all sides.
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7m
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Heat oil in a karahi or heavy-bottomed pot over medium-high heat. Add the boneless mutton and brown it for 5-7 minutes until sealed on all sides.
7m
Browning the mutton helps lock in flavor and creates a good crust.
2
Add the chopped onions and ginger-garlic paste to the pot. Sauté for 5-6 minutes until the onions turn golden brown and the raw smell of ginger-garlic disappears.
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6m
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Add the chopped onions and ginger-garlic paste to the pot. Sauté for 5-6 minutes until the onions turn golden brown and the raw smell of ginger-garlic disappears.
6m
Cook thoroughly to ensure no raw onion taste remains.

3
Stir in the pureed tomatoes and green chilies. Cook for another 8-10 minutes, stirring occasionally, until the tomatoes soften and the oil separates from the mixture.
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10m
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Stir in the pureed tomatoes and green chilies. Cook for another 8-10 minutes, stirring occasionally, until the tomatoes soften and the oil separates from the mixture.
10m
Cooking tomatoes thoroughly helps develop the base flavor of the karahi.
4
Add red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes, allowing the spices to toast and release their aroma.
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3m
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Add red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes, allowing the spices to toast and release their aroma.
3m
Toast the spices briefly for a deeper, more complex flavor profile.
5
Reduce heat to low. Stir in the whisked plain yogurt until fully combined. Cover the pot and simmer for 25-30 minutes, or until the mutton is tender. Stir occasionally to prevent sticking.
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30m
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Reduce heat to low. Stir in the whisked plain yogurt until fully combined. Cover the pot and simmer for 25-30 minutes, or until the mutton is tender. Stir occasionally to prevent sticking.
30m
Simmering slowly ensures the mutton becomes perfectly tender and absorbs all the flavors.

6
Once the mutton is tender, stir in the garam masala. Garnish with fresh julienned ginger and chopped coriander. Serve hot with naan, roti, or rice.
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5m
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Once the mutton is tender, stir in the garam masala. Garnish with fresh julienned ginger and chopped coriander. Serve hot with naan, roti, or rice.
5m
Adding garam masala at the end preserves its vibrant aroma.