Entree: Pakistan – Pashtun Cuisine – مٹن کڑاہی ➤ Mutton Karahi (Wok-style braised lamb in a spiced tomato, garlic, and ginger sauce cooked in a karahi)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, bone-in or boneless, cut into 1.5-inch (4 cm) pieces
- 3 tbsp (45 ml) ghee or vegetable oil
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 2 tbsp (30 g) ginger-garlic paste
- 5 large ripe tomatoes, chopped (about 3 cups (700 g)) or 28 oz (800 g) canned crushed tomatoes
- 3 green chilies, slit lengthwise (adjust to taste)
- 1 tbsp (10 g) toasted and coarsely crushed coriander seeds
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) red chili powder, adjust to taste
- 1.5 tsp (8 g) salt, adjust to taste
- 1/2 tsp (1 g) garam masala
- 2 tbsp (8 g) fresh cilantro, chopped
- 2 tbsp (20 g) fresh ginger, julienned for garnish
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) butter (optional, for finishing)

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, bone-in or boneless, cut into 1.5-inch (4 cm) pieces
- 3 tbsp (45 ml) ghee or vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 tbsp (30 g) ginger-garlic paste
- 5 large ripe tomatoes, chopped (about 3 cups / 700 g) or 28 oz (800 g) canned crushed tomatoes
- 3 green chilies, slit lengthwise (adjust to taste)
- 1 tbsp (10 g) toasted and coarsely crushed coriander seeds
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) red chili powder, adjust to taste
- 1.5 tsp (8 g) salt, adjust to taste
- 1/2 tsp (1 g) garam masala
- 2 tbsp (8 g) fresh cilantro, chopped
- 2 tbsp (20 g) fresh ginger, julienned for garnish
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 g) butter (optional, for finishing)

Instructions

1. Heat the ghee or oil in a heavy-bottomed karahi or large skillet over medium-high heat until shimmering.
2. Add the lamb pieces in a single layer and brown in batches until well seared on all sides, about 6–8 minutes per batch; remove browned lamb and set aside.
3. In the same pan, add the sliced onion and sauté until softened and golden, about 5 minutes. Add the ginger-garlic paste and cook 1–2 minutes until fragrant.
4. Return the lamb to the pan, stir in the chopped tomatoes, crushed coriander seeds, ground cumin, red chili powder, and salt. Bring to a boil.
5. Reduce heat to medium-low, cover partially, and simmer, stirring occasionally, until the lamb is fork-tender and the sauce has thickened, about 45–60 minutes. Add a splash of water if the sauce reduces too quickly.
6. When the lamb is tender and the oil begins to separate from the tomato sauce, stir in the green chilies, garam masala, and lemon juice; cook 2–3 minutes more.
7. Turn off the heat and finish with butter if using, then garnish with chopped cilantro and julienned ginger. Serve hot with naan or steamed rice.