Name: Mutton Karahi with Ginger and Green Chilies
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 2 lb bone-in goat meat, cut into 2-inch pieces; 1/2 cup neutral oil; 8 garlic cloves, finely grated; 3-inch piece fresh ginger, half grated, half cut into fine matchsticks; 1 1/2 lb ripe tomatoes, about 5, chopped; 1 1/2 tsp black peppercorns, coarsely crushed; 1 tbsp coriander seeds, coarsely crushed; 1 tsp cumin seeds; 1 1/2 tsp crushed red chili flakes; 1/2 tsp ground turmeric; 6 green chilies, slit lengthwise, divided; 1/3 cup whole-milk yogurt, whisked; 1/2 cup fresh cilantro, chopped; to taste kosher salt

Mutton Karahi with Ginger and Green Chilies

4.7 from 536 home cooks Free

Karahi is cooked fast and loud: bone-in goat, a panful of tomatoes and not a single onion, reduced over high heat until the masala turns thick and glossy and clings to every piece. Coarsely crushed black pepper and coriander seed give it bite, and a heap of ginger matchsticks and green chilies goes on at the very end.

Prep

15 min

Cook

1 hr 20 min

Total

1 hr 35 min

Serves

Level

Medium

Cuisine

Pakistani

Method

Step 1: Put the goat in a karahi or wide heavy wok with 3 cups water, the garlic, the grated ginger and 1 1/2 tsp salt. Bring to a boil, skim off the gray foam, then cover and simmer on medium-low for 45 to 55 minutes, until a knife slides in with only slight resistance.
Step 2: Uncover, raise the heat to high and boil off the remaining liquid, about 5 minutes. Add the oil and fry the meat, turning, for 5 to 6 minutes, until the pieces sizzle and take on some color.
Step 3: Add the tomatoes and cover for 5 minutes, until their skins loosen and slip. Pull out the loose skins with tongs if you like, then mash the tomatoes into the meat with the back of the spoon.
Step 4: Add the crushed pepper, coriander, cumin, chili flakes and turmeric. Cook uncovered over high heat, stirring and scraping almost constantly, for 10 to 12 minutes, until the tomatoes collapse into a thick paste and oil pools at the edges of the pan.
Step 5: Lower the heat to medium and stir in the yogurt and half the green chilies. Cook for 3 to 4 minutes, until the sauce turns glossy again and no longer looks milky.
Step 6: Taste for salt. Scatter the ginger matchsticks, remaining chilies and cilantro over the top, cover for 1 minute so they wilt slightly, and bring the karahi to the table while it is still spitting.

Kitchen note

Karahi depends on evaporation rather than simmering: a wide pan over high heat drives off the tomato water quickly, so the sauce ends up frying in the oil and tastes sweet and concentrated instead of stewy.