Hyderabadi Karahi Gosht is a beloved mutton curry from Hyderabad, India. This dish is known for its rich flavors, tender mutton, and aromatic spices, making it a favorite for family gatherings.
a must-try dish for anyone who loves authentic Pakistani cuisine. Known for its tender mutton pieces cooked in a rich blend of spices, this iconic dish brings the bold, spicy flavors of Hyderabad straight to your plate. The unique cooking method, where the mutton is slow-cooked in a wok-like vessel called a “karahi,” intensifies the flavors, creating a mouthwatering experience in every bite.
This beloved dish holds a special place in the hearts of food lovers, especially during festive gatherings and special occasions. It’s often enjoyed with naan or rice, making it the perfect centerpiece for a family feast. The combination of whole spices, fresh herbs, and the delicate cooking technique gives it a depth of flavor that’s both rich and aromatic.
For those who want to experience the heart of Hyderabadi cuisine, Karahi Gosht is not just a meal but a cultural journey. Whether you’re a fan of bold flavors or seeking to recreate traditional dishes at home, this recipe is a great way to bring the taste of Hyderabad to your kitchen.
Hyderabadi Karahi Gosht Recipe | Authentic Pakistani Mutton Dish
Ingredients
For Matination:
1: mutton chops 1 kg
2: yogurt 1 cup
3: ginger & garlic paste 1 tbsp
4: desiccated coconut 1 tsp
5: poppy seeds 1 tsp (or) cashew nuts 8
For Curry:
1: oil 1 cup
2: tomatoes 4 large (grind)
3: red chilli powder 1 & 1/2 tsp
4: black pepper powder 1 tsp
5: garam masala powder 1 tsp
6: cumin seeds 2 tsp (dry roasted & crushed)
7: coriander seeds 1 tbsp (dry roasted & crushed)
8: salt 1 & 1/2 tsp
9: green chilli 3 (chopped)
10: ginger 2 inch (Julian cut)
11: green chilli 5
12: dry fenugreek leaves 1 & 1/2 tsp
Instructions
Hyderabadi Karahi
1: grind coconut, poppy seeds.
2: marinate the meat with yogurt, ginger & garlic paste, and mixture on poppy seeds and coconut, mix and keep aside for 1 hour.
3: heat oil add tomatoes, red chilli, black pepper, garam masala, cumin, coriander, salt, green chilli mix and cook high flame for 3 minutes.
4: then add the marinated meat and fry on high flame for 3 minutes.
5: add water 1 & 1/2 glass mix, wait for a boil on high flame and then cover and cook on low to medium flame till the meat is tender and oil separates.
6: then add green chilli, ginger, dry fenugreek leaves mix and simmer on low flame for 5 minutes.
7: serve hot with naan, roti.
