Mutton Karahi - Lahori Lamb/Mutton Kadai Gosht: Today sharing one of the best Kadai recipes that people love to eat. If you belong to the sub-continent then you must be familiar with the unique taste and aroma of karahi. So if you are looking 'how to make mutton kadai' (mutton kadai banane ka tariqa) then watch step by step recipe of 'mutton Kadai' to follow the quick steps.
In mutton recipes, kadai is the most demanding and popular dish that normally people eat in restaurants, street food and family get together. It's delicious, mouthwatering that compels people to eat. Normally cooked with tomatoes as a key ingredient.
This recipe is famous as mutton kadai, mutton karahi and kadai gosht so if you want to make a dish with these names then you can follow the same recipe as all are the same in taste. As it cooks in red meat so people call it Kadai gosht.
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Why Call Mutton Kadai or Karahi?
Kadai / Karahi = wok
'Karahi' is the Hindi/Urdu name for the pot but they're also known as a kadai, korai or kadhi and are used for shallow or deep frying or to slow cook curries throughout India, Pakistan and Bangladesh.
So mutton is cooked in a wok (kadai) on high temperature by adding local spices. It has special taste and aroma. You can also switch the meat with chicken to make the same recipe.
Special About Lahori Karahi
Lahore is one of the famous cities of Pakistan where people love to eat good food. So many street foods and lively eating cafes and restaurants are there making famous 'Lahori karahi' with chicken and mutton/lamb. If you never been to Lahore then surely visit and you will love the place but make sure to plan in good weather.
On a personal note, I ate mutton karahi at Gawal Mandi food street in Lahore. It was mind-blowing in taste and aroma was so compelling. Since then, I am in love with mutton karahi otherwise I only like mutton biryani 🙂
SEE ALSO: Lahor Keema Naan | How to Make Naan on Tawa
Is Karahi Spicy?
Many people also ask about the spiciness of karahi. Yes, it is! if you make it with a local touch. People from India, Pakistani and Bangladesh like spicy food so most of the dishes are spicy. Karahi is one of them that people love to eat with spices but if you are not spice friendly then you can also avoid the spicy masala when making karahi to make it according to your taste buds. Taste of tomatoes in curry makes a real taste of karahi so it can't be a substitute.
Tips to Make Best Lamb Karahi Gosht
- To make the mutton/lamb juicy and tender, initially cook it on high heat until it changes the color. This step will cover the meat pores and juices will remain intact inside the meat so it will give you a delicious taste with curry.
- Remove the tomato skin when making curry.
- Don't use onion as it changes the taste of authentic karahi.
- Perfectly saute the curry on high heat to get the best result.
- Make sure to use a proper quantity of ingredients.
SEE ALSO: Recipe of Homemade Cappuccino in 5 Minutes
Ingredients & Method
Ingredients:
- Mutton - 400 gms
- Oil - 1 Tbsp
- Whole Garam Masala
- Black Pepper (25), Cloves(4), Green Cardamom (4), Cinnamon Sticks (3")
- Garlic Paste - 1 Tsp
- Ginger Paste - 1 Tsp
- Tomatoes - 3
- Green Chilies - 6
- Water - 300 ml
- Red chili powder - 1 Tsp
- Turmeric Powder - 1 Tsp
- Coriander Powder - 1 Tsp
- Salt - ½ Tsp
- Yogurt - ½ Cup
- Garam Masala Powder - 1 Tsp
- Garnish with Green Chilies and Julienne Ginger
Method:
- In a pan, add oil and heat it up.
- Then add whole garam masala, ginger and garlic paste.
- Saute for few minutes on high heat.
- Now add mutton and cook on high heat until it changes color.
- Then add fresh tomatoes without skin, green chilies and water.
- Cover the pan for 30 minutes on low medium heat.
- After 30 minutes, mix the tomatoes using a spatula and saute curry on high heat.
- Then add salt, red chili powder, turmeric powder, and coriander.
- Stir the pan until the spices fully cooked.
- Now add yogurt and cooked again on high heat until the yogurt fully blends with curry and showing one tone texture.
- Add garam masala powder and mix well.
- Cover the pan and cook for about 5 minutes on low medium heat until the oil floats on the surface.
- Now karahi is ready to serve.
- Garnish with green chilies and Julianne ginger.
Enjoy and have a lovely eating time!
Traditional style Kadai is famous in the subcontinent. Try this Lahori mutton karahi and I am sure you will love the taste. Serve with tandoori roti to enhance the flavor of every bite. It's a simple and easy recipe to try in your home kitchen. Beginners and bachelors can also make this recipe as it's super easy and quick. The highly energetic and super scrumptious idea for Asian dinner and lunch.
Share with your family and friends. It would be great if you leave your feedback in comment box. You can also share your suggestions. If you make this karahi then share a picture with me on Facebook 🙂
Happy eating and Happy watching!
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Recipe Video
So let's move to Hinz Kitchen and start making this mouthwatering and scrumptious 'Mutton Kadai Recipe' step by step in an easy way. Watch the recipe video so it will be easy for beginners to follow the quick steps.
Happy watching!!
Mutton Karahi - Lahori Lamb/Mutton Kadai Gosht
Equipment
- Wok (Kadai)
Ingredients
- Mutton – 400 gms
- Oil – 1 Tbsp
- Whole Garam Masala
- Black Pepper 25, Cloves(4), Green Cardamom (4), Cinnamon Sticks (3″)
- Garlic Paste – 1 Tsp
- Ginger Paste – 1 Tsp
- Tomatoes – 3
- Green Chilies – 6
- Water – 300 ml
- Salt - ½ Tsp
- Red chili powder – 1 Tsp
- Turmeric Powder – 1 Tsp
- Coriander Powder – 1 Tsp
- Yogurt – ½ Cup
- Garam Masala Powder – 1 Tsp
- Garnish with Green Chilies and Julienne Ginger
Instructions
- In a pan, add oil and heat it up.
- Then add whole garam masala, ginger and garlic paste.
- Saute for few minutes on high heat.
- Now add mutton and cook on high heat until it changes color.
- Then add fresh tomatoes without skin, green chilies and water.
- Cover the pan for 30 minutes on low medium heat.
- After 30 minutes, mix the tomatoes using a spatula and saute curry on high heat.
- Then add salt, red chili powder, turmeric powder, and coriander.
- Stir the pan until the spices fully cooked.
- Now add yogurt and cooked again on high heat until the yogurt fully blends with curry and showing one tone texture.
- Add garam masala powder and mix well.
- Cover the pan and cook for about 5 minutes on low medium heat until the oil floats on the surface.
- Now karahi is ready to serve.
- Garnish with green chilies and julianne ginger.
Notes
- To make the mutton/lamb juicy, soft, and tender, initially cook it on high heat until it starts to change color. This step will seize the meat pores and juices will remain intact inside the meat so it will give you a delicious taste with curry.
- Recommended to remove tomato skin.
- Don't use onion as it changes the taste of authentic karahi.
- Perfectly saute the curry on high heat to get the best result.
- Make sure to use a proper quantity of ingredients.
- Lamb/mutton is salty in taste so adjust the salt accordingly.
Nutrition
Also, Try Gola Kabab Without Tandoor
Ayesha
Seems so tempting
Faiza
Hi,
This looks delicious, I will Definitely make this. Just one question of the meat due at get then can we use the pressure cooker and also please tell ay which step should I use the pressure cooker before adding tomatoes or after.
Hoping to hear from you soon.
Saima
You didn’t add salt? Forgot or mistake?