Peshawari Mutton Karahi

A complete step by step guide to make the perfect Peshawari mutton karahi. Make it like we do and you will love it. #HappyCookingToYou

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  • Desi ghee ½ Cup
  • Mutton mix boti ½ kg
  • Namak (Salt) 1 tsp or to taste
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Haldee powder (Turmeric powder) ½ tsp
  • Lal mirch powder (Red chili powder) ½ tbs or to taste
  • Dahi (Yogurt) ¼ Cup
  • Tamatar (Tomatoes) peeled & halved 5-6
  • Pani (Water) 1-2 Cups
  • Kali mirch (Black pepper) crushed 1 tsp
  • Dhania (Coriander seeds) roasted & crushed 2 tsp
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Garam masala powder 1 tsp
  • Qasuri meethi (Dried fenugreek seeds) 1 tbs
  • Hari mirch (Green chilies) 3-4
  • Hara dhania (Fresh coriander)
  • Adrak (Ginger) julienne


In wok,add desi ghee and let it melt,add mutton mix boti and salt,mix well or 3-4 minutes.

Cover and cook on low flame for 5-8 minutes.

Add ginger garlic paste,turmeric powder,red chili powder,yogurt and mix well until oil separates.

Add tomatoes and water,cover & cook on low flame until meat is tender (20-25 minutes).

Mix well and crushed tomatoes.

Add black pepper crushed,coriander seeds,cumin seeds,and garam masala powder,mix well and cook until oil separates.

Add dried fenugreek seeds and mix.

Add green chilies,fresh coriander and ginger,cover & let it simmer for 2 minutes.

Recipe By: Seema Hanif

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