Boneless Mutton Karahi

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  • Pyaz (Onion) sliced 1 medium
  • Tamatar (Tomato) 2 medium
  • Water ½ Cup or as required
  • Water 2 Cups or as required
  • Haldi powder (Turmeric powder) ½ tsp
  • Namak (Salt) 1 tsp or to taste
  • Mutton boneless cubes ½ kg
  • Cooking oil 1/3 Cup
  • Adrak (Ginger) crushed 1 tbs
  • Lehsan (Garlic) crushed 1 tbs
  • Hari mirch (Green chillies) sliced 2-3
  • Lal mirch powder (Red chilli powder) 1 tsp or to taste
  • Dhania powder (Coriander powder) 1 tbs
  • Kali mirch (Black pepper) crushed ½ tsp
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Dahi (Yogurt) whisked ½ Cup
  • Hara dhania (Fresh coriander) 1-2 tbs
  • Kali mirch (Black pepper) crushed
  • Zeera (Cumin seeds) roasted & crushed
  • Hara dhania (Fresh coriander)


In a saucepan,add onion,tomato,water,mix well & bring it to boil,cover & cook on medium flame for 4-5 minutes.

Turn off the flame & blend well with the help of hand blender & set aside.

In a wok,add water,turmeric powder,salt & mix well.

Add mutton,mix well and bring it to boil,cover & cook on low flame until meat is tender (40-45 minutes).

Add cooking oil & mix well.

Add ginger,garlic and fry for a minute,mix well and cook on medium flame for 2-3 minutes.

Add green chillies & mix well.

Add tomato & onion paste & mix well.

Add red chilli powder,coriander powder,black pepper crushed,mix well & cook until oil separates (6-8 minutes).

Add cumin seeds & mix well.

On low flame,add yogurt & mix well.

Add fresh coriander and mix well,cover & simmer on low flame for 4-5 minutes.

Sprinkle black pepper crushed,cumin seeds and garnish with fresh coriander & serve with naan.

Recipe By: Seema Hanif

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