Mutton Karahi

Heat oil in a karahi or a heavy-bottomed pot over high heat. Add the mutton pieces and ginger garlic paste. Fry for 8-10 minutes until the mutton changes color and any released water dries up completely.

Reduce heat to medium. Add the chopped tomatoes, salt, red chili powder, turmeric powder, coriander powder, and cumin powder to the karahi. Mix everything well, ensuring the spices coat the mutton. Cover the pot and cook on medium-low heat for 10-12 minutes, or until the tomatoes soften and release their juices.

Stir the mixture gently. Add 1 cup of water, then cover the pot again. Simmer on low heat until the mutton becomes tender. This will take approximately 30-45 minutes. Check occasionally and add a little more water if needed to prevent sticking.

Once the mutton is tender and most of the water has evaporated, increase the heat to medium-high. Add the whisked yogurt to the karahi. Fry continuously, stirring well, until the oil separates from the masala and the gravy thickens, which should take about 5-7 minutes.

Add the slit green chilies, black pepper powder, and garam masala powder. Stir and fry for another 2-3 minutes, allowing the flavors to meld beautifully. Be gentle to avoid breaking up the mutton pieces.

Remove the karahi from heat. Garnish generously with freshly julienned ginger and chopped fresh coriander. Serve your authentic Pakistani Mutton Karahi immediately with hot naan, roti, or chapati for a truly delightful meal.