Mutton/Goat or Lamb Karahi
Over the years, many readers have asked if they can make my Chicken Karahi recipe with goat or lamb meat. While technically you could just swap the meat and cook it longer, I think something as spectacular as Gosht Karahi needs its own recipe instead of a makeshift one. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! I’ve been chipping away at this recipe for years, trying various methods to figure out how I can make it easy yet give it that restaurant oomph. This recipe starts with my mom’s method, using her tips like boiling the meat first with garlic and ginger. Then, I take it a step further and make it even more restaurant-style:
For one, I halve and steam the tomatoes within the Karahi to help take off their skin. You don’t absolutely have to do it this way (I certainly don’t in my Chicken Karahi). But Pakistani chefs, as seen on the super interesting Cooking with Kawish’s Youtube Channel, almost always take the skins off in this way. Also when eating Mutton Karahi at restaurants (Afghan Village and Karahi Boys are my favorites for Karahi here in Houston), I notice they don’t feature tomato skins. So for this recipe, I decided to do things the proper way. Secondly, my mom adds onions to the masala, similar to how I do in my Chicken Karahi (an abomination, I know!). This time, I’m only adding onions when I boil the meat, not in the masala. Best of both worlds, I tell you!
This recipe does indeed look and taste like it’s from a restaurant, and it’s quite fun to make. If you love Mutton Karahi as much as I do, you’re in for a very satisfying experience.
A Note on the Etymology of Mutton
When I say mutton, I’m referring to young Goat or Lamb meat. Here in America, mutton means older sheep meat. In Pakistan, where people eat goat meat more often than lamb, mutton usually refers to goat meat. Goat meat isn’t as popular here, so at restaurants you’ll sometimes see traditional goat dishes made with lamb. More Goat/Lamb recipes: Mutton Pulao, Aloo Gosht (Meat & Potato Curry), and Gobi Gosht (Meat & Cauliflower Curry)
Ingredients
Here are notes on some of the ingredients:
To Cook The Meat
Karahi Ingredients
Garnish
Small green chili peppers: I use Thai Chilies for garnish because smaller green chili peppers just look better in Karahi, but you can also use Serrano. Julienned ginger: Adds texture and zesty flavor. Cilantro: A generous amount to perk your Karahi up with texture and flavor.
How to make Mutton Karahi
Type of pan: You’ll be using the same pan to boil the meat and prepare the Karahi. Go for a pan that’s large enough to comfortably stir the meat around. If you have one, a karahi or wok-like pan is ideal for bhunai/stirring the meat around.
How to serve Mutton Karahi
Dry curries or those with minimal gravy (like Chicken Jalfrezi or Mixed Vegetable Curry) go well with breads like naan or roti. Mutton Karahi is perfect with naan: Tandoori naan, Roghni Naan, any type of naan. If not naan, paratha, roti, or other flatbread are also great. Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
