Go Back
+ servings
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 minutes
Cook Time 1 hour 20 minutes
Marination 1 hour
Servings 4 people
Calories 700kcal
Author Shinta


  • Dutch Oven or Casserole


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


  • 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.



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.


Calories: 700kcal | Carbohydrates: 12g | Protein: 43g | Fat: 73g | Saturated Fat: 27g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 32g | Cholesterol: 183mg | Sodium: 265mg | Potassium: 845mg | Fiber: 3g | Sugar: 5g | Vitamin A: 489IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 5mg