Here’s How You Can Make The Perfect Pakistani Karahi

We have realized that a dish that has kadai associated with it, can never fail to impress its audience. No matter if it is a vegetarian or a non-vegetarian dish. One such scrumptious non-vegetarian dish is Pakistani mutton or authentic Pakistani karahi. This scrumptious dish has mutton wrapped into a tomato-based curry. Though it is traditionally made without onions, one can definitely add finely chopped onions to enhance the taste.

We believe that this amazing introduction of the dish has already made you start drooling over it. So, before you start worrying about the recipe, we have sorted this out for you. Follow the steps below and have this amazingly delicious recipe down your throat.


  • 500 gm mutton
  • ½ cup ghee
  • 600 gm potatoes (finely chopped or pureed)
  • 5 to 6 cloves of garlic (minced)
  • 1 garlic (minced)
  • Salt as per taste
  • 2 tsp Kashmiri red chilli powder
  • ¼ tsp black pepper
  • 1 tsp chilli flakes
  • Handful of coriander leaves


  • Heat a pan and add ghee to a wok. 
  • Add mutton and fry on the high flame while stirring constantly. Keep stirring until the mutton changes its colours.
  • Now add the minced ginger and garlic and sauté it. Saute them until the raw smell goes away. Make sure that the ginger and garlic don’t change their colour.
  • When done, add all the spices and 2 cups of water for the mutton.
  • Add 3 more cups of water for the mutton and bring it to a boil.
  • Turn down the flame and cover it with the lid.
  • Simmer for an hour for mutton.
  • Keep checking during this time to ensure there is sufficient water and top up a little as and if required.
  • When the meat is 80% done and there shouldn't be much water in the pan, the pan will look quite oily 
  • Set the flame to high and add the tomatoes. 
  • Let it cook and keep stirring constantly. Also, keep scraping the bottom of the pan. 
  • The tomatoes will release a lot of moisture. 
  • Keep stirring and just allow everything to concentrate.
  • Once the gravy looks almost done and the oil is beginning to come to the surface, add in the chopped coriander and green chilli. 
  • Turn the heat to low and allow this to simmer without the lid on for 5 minutes.
  • Garnish with additional chopped coriander and matchstick-cut ginger.