Sinfully Delicious Indian Ginger Mutton Karahi

READY IN: 26hrs
Recipe by Charishma_Ramchandani

This is from the "FOOD" column by Anjali Vellody of the Weekend magazine from her article "Mad about mutton". I hope you enjoy this mutton speciality!

Top Review by Catherine Robson

I made this for my DH. And he thought it was really very nice. It had a little after burn tingle. In fact I knew the lamb would tenderise nicely with the chilli marinade as I could feel the burning on my hands from not wearing gloves ....oooowwww. The coriander was a nice touch. Thanks Charishma

Ingredients Nutrition


  1. Prepare the ground paste in your blender/grinder and keep aside.
  2. Add yogurt to it and mix well.
  3. Add the mutton pcs.
  4. to this mixture, toss to coat well and marinate them in this mixture for 3 hours or overnight in the refrigerator.
  5. Heat oil in a kadai{wok}.
  6. Add onions and stir-fry until browned.
  7. Add the mutton mixture, salt and red chilli powder.
  8. Mix well.
  9. Cook on medium-high heat, until the mutton becomes tender and ready to eat.
  10. In the meantime, coarsely pound the corriander leaves using a mortar and pestle.
  11. Once cooked, remove the mutton from heat.
  12. Garnish with the coarsely pounded corriander leaves.
  13. Serve hot with parathas or naan or kulcha or rotis.
  14. Enjoy!

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