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.