Dhaba Style Mutton Karahi

 Dhaba Style Mutton Karahi

When it comes to my favorite dish in Mutton, it is undoubtedly this delicious Dhaba Style Mutton Karahi. I just love how very few ingredients brings out the flavor of the mutton. In fact, less masalas, the better Karahi tastes. Karahi needs to be slow cooked, and that's what makes the gravy finger licking good. 

Some of my near and dear ones have tried this recipe from me and always been a hit for them too! Tomatoes being the star of the dish is what gives the Karahi an umami flavor. I love to make Karahi on days when I super busy with chores and errands to get done. The Karahi doesn't need much of your attention, just dump the mutton, tomatoes, ginger garlic and salt and allow it to do its magic. And a couple of masalas in the end and you are done.

My brother had tried Karahi from a restaurant and it tasted the best according to him, so he went on to ask the attender about the dish. He asked how did they make the Karahi with such distinct taste and deliciousness (as he couldn't make out what masalas were added, before you judge, yeah, we are a foodie fam here :D). So the guy got the chef and he said it's just tomatoes, mutton, salt and some ghee/ fat. He was surprised to know that they did not even add ginger and garlic, yet didn't have the meaty smell or taste, as it's cooked with fats and oil. Well, I am yet to try that version. But this one is very close to it as, I use very minimal ingredients too. The original recipe had many more ingredients, I adapted it to my taste.

Anyhow, let me tell you, be ready to be mind blown by how delicious this Karahi tastes, exactly like the ones you get in dhabas. 😋

Ingredients :

  • 1 kg Mutton
  • 4 large Tomatoes
  • 1 1/2 tbsp Ginger Garlic paste/ crushed
  • Salt, as required
  • 1 tsp Red Chilli powder 
  • 1/4 tsp Turmeric Powder
  • 1 tsp roasted and ground Coriander 
  • 1 tsp roasted and ground Cumin
  • 1 tsp Red Chili Flakes
  • 2 tbsp ghee
  • 1 tsp Lemon juice (optional)
  • Ginger, juliennned, for garnish
  • Chopped Coriander, for garnish


  1. In a large wok/ cheena chatti, add the mutton, chopped tomatoes, ginger garlic paste, and slat as required. Mix well and allow to come to a boil. Do not add water.
  2. Cover with lid and allow to cook for 20 minutes on medium heat and stir so that nothing gets burned on the bottom. Cover again and allow to slow cook for another 20-25 minutes until meat is tender. Open lid and cook uncovered for around 5 minutes until some of the liquid evaporates.

  3. Add spices like chili powder, turmeric powder, roasted and ground Coriander and cumin, and red chili flakes. Mix well and allow the spices to be aromatic.

  4. If you require more gravy add very little water.
  5. Finally finish off with some ghee/ clarified butter.
  6. Garnish with chopped Coriander and juliennned ginger. Enjoy hot with any roti.


You may add green chillies according to your preference, my daughter doesn't like very spicy food, so you may add a couple of green chilies, slit.
The original Dhaba style has a lot of ghee in it, so add ghee according to your preference.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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