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Punjabi Mutton Karahi

Tender mutton cooked in a spicy tomato-based masala — this rustic Punjabi Karahi is bold, fiery, and packed with real homestyle flavour.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 38 minutes
Course Main Dish (Desi)
Cuisine Punjabi
Servings 4 people
Calories 470 kcal

Ingredients
  

  • 700 gram mutton (preferably bone-in)
  • 6 medium tomatoes (chopped or blended)
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1/2 cup oil (or ghee for richer flavour)
  • 4 green chillies (slit)
  • 1 tsp red chilli powder (adjust to taste)
  • 1 tsp crushed black pepper
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt (or to taste)
  • 1 tsp garam masala
  • 1 tsp kasuri methi (optional but adds depth)
  • Fresh coriander (chopped, for garnish)
  • Ginger (julienned, for garnish)

Instructions
 

  • Boil or Pressure Cook the Mutton: Add mutton to a pressure cooker with salt, turmeric, and enough water to cover. Cook for 15–20 minutes (or boil in a pot until 80% tender). Set aside the mutton and reserve the stock.
  • Heat Oil: In a large karahi or heavy-bottomed pot, heat oil or ghee. Add ginger and garlic paste, sauté for 1–2 minutes until fragrant.
  • Cook the Tomatoes: Add chopped tomatoes, red chilli powder, coriander powder, and crushed black pepper. Cook on medium heat until the tomatoes break down and oil begins to separate (about 10–15 minutes).
  • Add Mutton & Simmer: Add the pre-cooked mutton (drained) to the masala. Sear it for 5–7 minutes to allow it to soak in the spices.
  • Add Stock (Optional): Add ½ cup of reserved stock to keep it saucy (not watery). Let it cook uncovered for 15–20 minutes on low heat until thick.
  • Final Flavour Boost: Add green chillies, garam masala, kasuri methi (if using), and simmer for another 5 minutes.
  • Garnish & Serve: Top with fresh coriander and julienned ginger. Serve hot with naan, roti, or basmati rice.

Notes

  • Bone-in mutton gives better flavour than boneless.
  • Kasuri methi adds a subtle smoky aroma — use sparingly.
  • Don’t skip the final simmer after adding the mutton — that’s where the flavour comes alive.
 
Q: Can I cook this without a pressure cooker?
Yes, just boil the mutton in a pot with water and salt until it’s 80% tender. It’ll take longer but works just as well.
Q: Is this dish spicy?
It has a kick, but you can reduce the red chilli and green chillies to adjust heat.
Q: Can I make this in advance?
Absolutely! In fact, it tastes even better the next day as the flavours deepen.
Q: What cuts of mutton are best?
Shoulder or leg pieces with some bone work best for flavour and texture.