Mutton Karahi

Name: Mutton Karahi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 1 kg mutton — bone-in; 5 tomatoes; 6 green chilies; 1 tbsp ginger; 5 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat, karahi

Mutton Karahi, a hallmark of Peshawar's vibrant culinary scene, is a dish that embodies the heart of Pakistani home cooking. Rooted in the traditions of the region, it is often prepared during festive occasions or family gatherings, where the aroma of sizzling mutton and spices fills the air. This version is crafted with the intuition of a family cook, relying on the practiced hand to judge the salt and the generous use of fat to create a dish meant for sharing.

The true essence of Mutton Karahi lies in its bold, rich flavors, where tender chunks of mutton meld with the tangy sweetness of tomatoes and the fiery kick of green chilies. As the ginger infuses its warmth, each bite offers a satisfying depth that lingers. Traditionally served with hot naan or steamed rice, it invites diners to savor the balance of heat and savoriness, making it a beloved staple on any Pakistani table.

Ingredients

1 kgmutton — bone-in
5tomatoes
6green chilies
1 tbspginger
5 tbspoil
to tastefine sea salt

Method

Begin by seasoning 1 kg of mutton with fine sea salt. Use your hands to mix thoroughly, ensuring each piece is evenly coated. This step allows the salt to penetrate the meat, enhancing its flavor as it cooks.
In a large, heavy-bottomed karahi or deep pan, heat 5 tablespoons of oil over medium-high heat. Once the oil is shimmering, add the seasoned mutton pieces in a single layer. Brown the mutton on all sides, turning occasionally, until each piece develops a rich, deep color. This should take about 10-15 minutes, and the meat should have a slightly crispy exterior.
While the mutton is browning, roughly chop 5 tomatoes and slice 6 green chilies lengthwise. Once the mutton is browned, add the tomatoes and chilies to the pan. Stir to combine, ensuring the tomatoes start to break down and release their juices, which will help form the base of the sauce.
Add 1 tablespoon of ginger, finely chopped or grated, to the pan. Stir it in well, allowing the ginger to infuse its aroma and flavor into the mutton and sauce. The mixture should start to smell fragrant and slightly spicy.
Reduce the heat to low, cover the pan, and let the mutton braise in its own juices. Stir occasionally, ensuring the sauce thickens and coats the mutton. Cook until the mutton is tender and easily pierced with a fork, and the oil begins to separate from the sauce, indicating it's ready.
Taste the dish and adjust the salt if necessary. The sauce should be rich and savory, complementing the tender mutton. Serve the Mutton Karahi hot, accompanied by rice, naan, or a fresh salad for a complete meal.