Lahori Karahi Mutton

Name: Lahori Karahi Mutton
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 2
Cuisine: Indian
Ingredients: 500 g Mutton, cut into pieces; 1 tsp Garlic (crushed/ground); 4 tbsp Oil; 1 Onion (thnily sliced); 0.5 tbsp Ginger (finely chopped/ground); 0.5 tsp Turmeric; 0.5 tsp Red Chilli Powder; 2 Green Cardamoms; 1 Black Cardamom; 2 Cinnamon Sticks (small); 1 Bay Leaf; 2 Tomato (large)(chopped); 3 tbsp Tomato Puree (optional); 1 tsp Kashmiri Red Chilli Powder; Mint Leaves (handful, roughly chopped); 2 Green Chilli (slit/chopped); 0.5 cup Curd; 2.5 cup Water; 0.75 tbsp Coriander Powder; 0.5 tsp Cumin Powder; 1 tsp Salt (as per taste); 1 tbsp Kasuri Methi; 0.5 tsp Garam Masala; Ginger Juliennes (for garnishing); Coriander Leaves (for garnishing)

by Leena Kohli (@leenakohli)

5.0

From 2 ratings

Prep Time

1hr 0min

Cook Time

1hr 30min

Total Time

2hr 30min

Indian Lunch Dinner Meat Gluten-Free

Mutton Lahori, also known as Lahori Mutton or Lahori Mutton Curry, is one of my favourite dishes and a hit at family gatherings and get-togethers. This traditional Pakistani dish is trendy for its rich flavours and aromatic spices. This recipe is slow-cooked to enjoy the flavours fully. Originating from Lahore,...

Ingredients

2 Servings

500g
Mutton, cut into pieces
1tsp
Garlic (crushed/ground)
4tbsp
Oil
1
Onion (thnily sliced)
1/2tbsp
Ginger (finely chopped/ground)
1/2tsp
Turmeric
1/2tsp
Red Chilli Powder
2
Green Cardamoms
1
Black Cardamom
2
Cinnamon Sticks (small)
1
Bay Leaf
2
Tomato (large)(chopped)
3tbsp
Tomato Puree (optional)
1tsp
Kashmiri Red Chilli Powder
Mint Leaves (handful, roughly chopped)
2
Green Chilli (slit/chopped)
1/2cup
Curd
2 1/2cup
Water
3/4tbsp
Coriander Powder
1/2tsp
Cumin Powder
1tsp
Salt (as per taste)
1tbsp
Kasuri Methi
1/2tsp
Garam Masala
Ginger Juliennes (for garnishing)
Coriander Leaves (for garnishing)

How to make Lahori Karahi Mutton

Marinate the mutton pieces with crushed garlic (half tsp) for at least an hour before cooking and set it aside.
Heat oil in a heavy-bottomed wok over medium to high flame.
Add sliced onions and fry until they are golden brown.
Add the marinated pieces of mutton and sauté for 7-8 minutes until lightly golden on all sides.
Add ginger, crushed garlic (half tsp), turmeric, red chilli powder, green cardamoms, black cardamom, cinnamon sticks and bay leaf. Mix well and cook for 3-4 minutes.
Add the chopped tomatoes and tomato puree. Mix well and cook until soft and mushy for 4-5 minutes.
Add kashmiri red chilli powder, mint leaves and green chillies. Mix well until the oil comes onto the surface and leaves the sides.
Add half a cup of water and cook for 8-10 minutes on medium flame.
Add the curd and mix well.
Add coriander powder, cumin powder, and salt. Mix well.
Add 2 cups water and bring the mixture to a boil.
Reduce the heat to low, cover the wok with a lid and cook until the mutton is tender. (approx. 1 hour).
Add kasuri methi and garam masala and mix well. Taste the dish and adjust the seasoning as necessary.
Turn off the flame and let it rest for a few minutes.
Garnish with fresh coriander leaves and ginger juliennes.
Serve hot with rice, roti or naan.

Tips & Tricks

Lahori Karahi Mutton is best made with cuts of meat such as shoulder or leg because they are both tender and flavorful.
I have added tomato puree as it adds a rich, tangy flavour to the dish and will also help to thicken the gravy.
If you are not using tomato puree, use at least 3 tomatoes for the recipe.
If you want a spicier Lahori karahi mutton, add more red chilli powder as per your taste.
You can adjust the consistency of the gravy by adding more water or by cooking it for a longer time to reduce the liquid and thicken it up.
Preparing Lahori mutton karahi on low heat will yield tender and juicy meat.