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mutton kadai recipe - mutton karahi

Mutton Karahi - Lahori Lamb/Mutton Kadai Gosht

Sharing best Lahori lamb/mutton karahi recipe for foodies to try at home. If you are looking kadai gosht step by step method watch recipe video.
5 from 3 votes
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Course: Main Course
Cuisine: Indian, Pakistani
Keyword: kadai gosht, mutton kadai recipe, mutton karahi, mutton karahi recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 3 Persons
Calories: 447kcal


  • Wok (Kadai)


  • 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


  • 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.


  • 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. 


Calories: 447kcal