Lahori Mutton Karahi is a classic Pakistani dish known for its bold, aromatic flavors and rich, spicy gravy. Traditionally cooked in a karahi (deep, circular pan), this dish features tender mutton pieces sautéed with fresh tomatoes, ginger, garlic, green chilies, and a perfect blend of spices.
The key to authenticity lies in high-heat cooking and minimal water, which allows the oil to separate and the flavors to intensify. Serve it with naan or roti for a restaurant-style experience at home, making it a true favorite for special occasions and family dinners.
Ingredients Breakdown of Lahori Mutton Karahi
The magic of Lahori Mutton Karahi comes from a careful combination of fresh ingredients and spices. Bone-in mutton is preferred for richness and flavor, while ripe tomatoes create the base of the gravy. Fresh ginger and garlic paste adds aroma, and green chilies provide the heat.
Ground spices such as red chili, coriander, cumin, and black pepper enhance depth, while fresh cilantro and julienned ginger finish the dish. Optional kasuri methi or butter enriches the taste but are not essential for traditional flavor.
You Will Like This: Delicious and Spicy Mutton Karahi—Restaurant Style at Home
Equipment Needed
- Heavy-bottomed karahi or skillet
- Sharp knife and chopping board
- Mixing bowls for meat and spices
- Spatula or wooden spoon
- Mortar & pestle or spice grinder (optional for whole spices)
- Lid for simmering the mutton
Preparation of Lahori Mutton Karahi
- Wash and cut mutton into medium pieces. Pat dry to reduce splatter.
- Chop tomatoes finely or blend for a smooth gravy.
- Make fresh ginger-garlic paste by crushing garlic and ginger together.
- Slice green chilies, and separate cilantro leaves for garnish.
- Measure all spices before cooking to avoid overcooking any part.
Cooking Time Table
| Step | Time Needed | Details |
| Prepping Ingredients | 15–20 minutes | Wash, chop, and measure everything |
| Browning Mutton | 10–12 minutes | High heat to seal juices and add color |
| Cooking Tomatoes & Spices | 12–15 minutes | Cook until oil separates |
| Simmering Mutton | 20–25 minutes | Cover on medium heat until tender |
| Final Thickening | 5–7 minutes | Uncover, raise heat to dry out gravy |
| Garnish & Resting | 3–5 minutes | Add herbs, chilies, and let sit |
Step-by-Step Cooking Instructions of Lahori Mutton Karahi
- Heat oil or ghee in a karahi over high flame.
- Add mutton pieces and sear until lightly browned, sealing in the juices.
- Add ginger-garlic paste; cook until the raw smell disappears.
- Introduce chopped tomatoes, and cook on medium flame until soft and oil starts separating.
- Add ground spices (red chili powder, coriander powder, and cumin powder), salt, and black pepper. Stir well.
- Cover and simmer until mutton is tender. Avoid adding excess water.
- Uncover, increase heat, and cook to thicken the gravy.
- Finish with green chilies, fresh cilantro, julienned ginger, and kasuri methi if using. Let it cook a few more minutes until oil pools on top.
Serving Suggestions of Lahori Mutton Karahi
- Serve hot with naan, roti, or steamed basmati rice.
- Accompany with fresh onion salad, lemon wedges, and yogurt raita.
- Garnish with extra julienned ginger and cilantro for a vibrant presentation.
- For extra richness, add a knob of butter just before serving.
Comparison Table
| Style | What’s Different | Taste |
| Classic Lahori Karahi | Tomato-based, no cream | Spicy, tangy, authentic |
| Butter Karahi | Extra butter and garlic | Richer, buttery flavor |
| White Karahi | Yogurt-based, no tomatoes | Creamy, mild spice |
| Dhaba Style Karahi | High flame, more green chilies | Rustic, bold, extra spicy |
| Mutton Karahi Slow-Cooked | Longer simmer for tender meat | Deep, meaty, layered spices |
Tips & Variations of Lahori Mutton Karahi
- Always use bone-in mutton for better flavor and juiciness.
- Avoid packing the pan too full; if needed, sear in batches.
- Keep the flame high for initial browning and final thickening.
- Adjust spice levels according to taste; reduce green chilies for milder flavor.
- For smoky flavor, use charcoal smoke (dhungar method) or a small piece of burning coal under the lid.
- Optional: add kasuri methi or butter at the end for aroma and richness.
Ingredient Table
| Ingredient | Amount | Purpose / Tip |
| Bone-in Mutton | 1 kg (2.2 lbs) | Adds rich flavor and keeps meat juicy |
| Tomatoes | 4–5 medium, chopped | Base of the gravy |
| Ginger-Garlic Paste | 2 tbsp | Aroma and depth |
| Green Chilies | 4–6 whole or sliced | Adds heat |
| Red Chili Powder | 1–1.5 tsp | Spice and color |
| Cumin Powder | 1 tsp | Earthy, warm flavor |
| Coriander Powder | 1 tbsp | Builds body in gravy |
| Garam Masala | ½ tsp | Finish with aroma |
| Salt | To taste | Flavor balance |
| Fresh Coriander | Handful, chopped | Garnish |
| Julienne Ginger | 1 tbsp | Traditional garnish |
| Ghee or Oil | ½ cup | Fat for cooking and richness |
| Kasuri Methi (optional) | 1 tsp | Adds aroma |
| Lemon Juice (optional) | 1 tbsp | Brightens flavor |
Nutritional Info (Approx. per serving)
- Calories: 420 kcal
- Protein: 32 g
- Carbohydrates: 6 g
- Fat: 30 g
- Fiber: 2 g
Final Thoughts
Lahori Mutton Karahi is a show-stopping dish for any occasion. Its balance of tender meat, tangy tomato gravy, and bold spices makes it perfect for family meals or gatherings. Cooking at home allows you to control spice levels and freshness, giving you the true essence of Pakistani cuisine.
Conclusion
Mastering Lahori Mutton Karahi comes down to high-heat cooking, fresh ingredients, and patience. With proper preparation and timing, you can create a dish that tastes authentic, spicy, and restaurant-quality, right in your own kitchen. Serve hot with naan or rice, and enjoy the rich flavors of Lahore at home.
