This Black Pepper Mutton Karahi is surprisingly simple, made with just a handful of ingredients yet packed with flavor. Unlike many karahi recipes that rely on tomatoes and a long list of spices, this version gets its distinctive taste from freshly crushed black pepper, green chillies, ginger, garlic, and yogurt.
For the best flavor, I highly recommend making it with desi ghee or butter. You can certainly use oil, but the richness of ghee or butter takes this simple karahi to another level.
Enjoy it fresh and piping hot with naan, roti, or chapati—preferably straight from the karahi.
Ingredients
- ½–¾ cup desi ghee, butter, or oil
- 1 KG mutton
- 1½ tsp salt
- ½ tsp turmeric powder
- 1 large onion
- 5–8 green chillies
- 1 tsp cumin powder
- 1½ tsp crushed black pepper
- 1 tbsp crushed garlic
- 1 tsp crushed ginger
- 1 tsp crushed green chillies
- ¾ cup yogurt, well beaten
- Fresh ginger, cut into julienne strips, for garnish (optional)
- Green chillies, for garnish (optional)
- Fresh coriander, for garnish (optional)
Instructions
- Add the mutton to a pressure cooker or large pot along with the onion, salt, turmeric powder, and enough water to cook the meat. Cook until the mutton is about 80% tender. The exact cooking time will depend on the cut of meat and whether you are using a pressure cooker or a regular pot.
- Heat the desi ghee, butter, or oil in a karahi. Transfer everything from the pressure cooker or pot, including the remaining cooking liquid, to the karahi.
- Add the crushed garlic, ginger, and green chillies. Cook over medium-high heat, stirring occasionally, until the remaining liquid has completely evaporated and the fat begins to separate.
- Add the beaten yogurt and mix well. Continue cooking until the moisture released by the yogurt has evaporated and the ghee, butter, or oil begins to separate again.
- Add the cumin powder and crushed black pepper. Cook for another 1–2 minutes, stirring well so the spices coat the meat.
- Finish with julienned ginger, green chillies, and fresh coriander. Serve the Black Pepper Mutton Karahi fresh and hot, preferably with naan or roti.
Recipe Notes
- For the richest flavor, use desi ghee or butter. Oil works as well, but ghee or butter gives the karahi a deeper, more indulgent taste.
- The amount of green chilli can be adjusted according to your preference. For a milder karahi, use fewer chillies; for more heat, add extra.
- Avoid cooking the black pepper for too long after adding it. Adding it near the end helps preserve its fresh, peppery aroma and distinctive flavor.
- The mutton should be cooked until about 80% tender before transferring it to the karahi. It will continue to tenderize as the remaining liquid evaporates and the dish finishes cooking.
- For the best flavor, sauté the karahi over high heat for a few minutes toward the end of cooking. This important step helps the fat separate, brings the flavors together, and gives the gravy a smooth, rich consistency.
