Shinwari Mutton Karahi

Shinwari Mutton Karahi is a very famous dish of Khyber Pukhtoon Khwa province of Pakistan. People from all over Pakistan love this delicious dish but only few knows the original recipe to it. The secret of this recipe is to keep it as simple possible, so that the original flavor of the meat remains persistent. It is one of the main dishes served in feasts and is enjoyed nearly by everyone.

Recipe of shinwari mutton karahi is as under.


1 kg mutton (washed and cut),
8 to 9 big tomatoes (cut into half only),
2 tbsp ginger-garlic paste (freshly ground),
1½ cup oil,
1 tbsp salt,
5 to 6 green chilies,
3 glasses water.


Take a pressure cooker, add ½ cup oil and ginger-garlic paste in it. Sauté until it turns slightly golden. Now add the mutton in it and fry until the mutton changes its color. Then pour the water and salt, close the lid and give 45 minutes.

In a saucepan, take oil and add all the tomatoes in it. Cover it with a lid and turn the heat to low. After 6 to 7 minutes, pick up the lid and take out the tomatoes peels with the help of a forceps. When you have removed all the peels, cover the lid again for 10 minutes.

After 10 minutes, the tomatoes will be soft now so make a tomato paste. If you notice tomato lumps again cover the lid and let the lumps soften and then make a good smooth paste with the help of ladle. Fry the paste very well because we do not want any taste or smell of uncooked tomatoes in our karahi.

After 45 minutes, take out the mutton pieces and put them in the saucepan. Fry them very gently with the tomatoes paste, extra care is needed here because the meat is too tender and we do not want to distort the shape. Now add the little amount of mutton stock from the pressure cooker into the saucepan (the stock will be about a cup). Turn the heat to medium low. Add the green chili into it, either whole or cut. Cover with the lid for about 5 minutes.

Check after 5 minutes, make sure that the karahi is quite thick and not watery (as shown in the title picture). Dish out and garnish with whole or longitudinally cut green chilies. ENJOY!


Salt can be adjusted according to the taste.

You can add half teaspoon of black pepper it will add to the taste, but we suggest keeping it simple.

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