Karahi Gosht (Mutton or Lamb Karahi)

top view of lamb karahi served in a cast iron pan

Karahi Gosht (Mutton or Lamb Karahi)

KarahiGosht is a decadent and rich curry made with either lamb or mutton on the bone,slow-cooked in a thick gravy. Both Mutton Karahi and Lamb Karahi are best served with Naan or Basmati rice.

Course Dinner, Lunch, Main Course

Cuisine Indian, pakistani

Diet Halal

Prep Time 15

Cook Time 1 20

Marination 1

Servings people

Calories 700kcal

Author Shinta

Equipment

Dutch Oven or Casserole

Ingredients

For the Marination

1 Kilogram Lamb or Mutton Use bone-in pieces (I have used lamb shoulder)
¾ cup Yogurt full fat or Greek yogurt
1.5 teaspoon Salt Sea Salt or Kosher Salt
1 teaspoon Turmeric Powder (haldi)
1 inch Ginger organic ginger root
4-5 cloves Garlic peeled

Other Ingredients

4 tablespoons Mustard Oil
3 Red Onions Thinly sliced
1 teaspoon Cumin Powder
2 teaspoon Garam Masala See notes
2 teaspoon Kashmiri Red Chili Powder
1.5 teaspoon Fennel Powder
1 teaspoon Coriander Powder
3 Tablespoons Tomato Paste
½ cup Water

Instructions

Prepare your lamb or mutton pieces by rinsing with water, and patting dry with kitchen paper
In a large mixing bowl, add the lamb pieces, followed by freshly crushed ginger and garlic. Add yogurt, enough sea salt to season the meat and turmeric. Mix well and cover and keep aside for at least 1 hour or even overnight.
While the meat is marinating, heat a heavy-bottomed Dutch Oven or a heavy pot on the stovetop.
Add mustard oil and let the oil heat up.
Once the oil is hot, add sliced onions, and saute in mustard oil for 5-7 minutes until the onions and browned.
Once the onions are browned, add the marinated meat. Mix with the onions.
Add all the spice powders - garam masala, cumin, coriander, fennel, Kashmiri red chili powder. Mix again.
Add the concentrated tomato paste. Mix well.
Add 1/2 a cup of water and mix the meat well.
Cover the pot with a lid and let it cook on medium-low heat for 30 minutes.
After 30 minutes of slow-cooking, open the lid check to see if there is any residue sticking to the base of the pot.
Use the spatula to remove any residue at the base. It is IMPORTANT that you remove the residue at the base with your spatula before you let it cook again.
If you like your gravy to be thicker, add another 1/2 cup of water, then cover the pot with the lid again. Continue to cook covered, on low-medium heat for 45- 50 minutes, until the lamb is cooked and tender.
To check for doneness, use a fork - it should easily pierce the meat and the gravy should be thick.
Your lamb karahi or mutton karahi is ready to be served with tandoori roti or naan or basmati rice.

Video

Notes

Using fresh ginger garlic paste is much better than store-bought bottled paste.

To make fresh Garam Masala: Add equal amounts of star anise, fennel seeds, cinnamon, cloves, cardamom, and mace in a frying pan, and dry roast on medium heat until they start to get aromatic (3-4 minutes). Then grind them in a spice grinder or blender. Store Garam Masala in an air-tight jar and use it as per the recipe instructions.

Nutrition