Lahori Mutton 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. 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. If you never been to Lahore then surely visit and you will love the place but make sure to plan in good weather.
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.
Tips to Make Best Mutton Karahi / Kadai Gosht
To make the mutton 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 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.
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.
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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
Yogurt – 1/2 Cup
Garam Masala Powder – 1 Tsp
Garnish with Green Chilies and Julienne Ginger
Add oil and heat In a pan, add oil and heat it up.
Add whole garam masala Then add whole garam masala, ginger and garlic paste.
Saute for few minutes Saute for few minutes on high heat.
Add mutton and cook on high Now add mutton and cook on high heat until it changes color.
Add fresh tomatoes without skin Then add fresh tomatoes without skin, green chilies and water.
Cover the pan Cover the pan for 30 minutes on low medium heat.
Mix the tomatoes After 30 minutes, mix the tomatoes using a spatula and saute curry on high heat.
Add further spices Then add further spices like red chili powder, turmeric powder, and coriander.
Stir the pan Stir the pan until the spices fully cooked.
Add yogurt and cooked again Now add yogurt and cooked again on high heat until the yogurt fully blends with curry and showing one tone texture.
Add garam masala Add garam masala powder and mix well.
Cover the pan Cover the pan and cook for about 5 minutes on low medium heat until the oil floats on the surface.
karahi is ready Now karahi is ready to serve.
Serve! Garnish with green chilies Garnish with green chilies and julianne ginger.
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.