Mutton Kadai Recipe (Authentic Pakistani Style)
Overview
Growing up in a Pakistani household, mutton karahi or lamb karahi was always a must for our large family dinners. This North Indian and Pakistani classic is all about slow-cooked, succulent pieces of goat or lamb in a fragrant blend of spices, ginger, garlic, green chilies, and tomatoes. The magic comes from the coarsely ground spice blend known as kadai masala, which creates a rich, tomato-based curry. Traditionally, this specialty started in Khyber Pakhtunkhwa during the early 19th century, and history tells stories of a lavish banquet hosted by KPK’s minister around the 1920s. Today, it’s common to see mutton curry, goat curry, and karahi gosht being enjoyed at Indian restaurants with plain paratha, naan, kulcha, or tandoori roti. Over time, I’ve perfected my own version, and now I make it routinely for family feasts, staying true to the deep flavors that made it famous across the province of Pakistan.
Why You’ll Love This Mutton Kadai
Whenever I crave something full of bold flavors and authentic taste, I turn to Mutton Kadai. The tender mutton, slow-cooked with fresh tomatoes, green chilies, ginger, and garlic, fills the kitchen with a smoky aroma that feels like true, traditional home-style cooking. The aromatic spices and garam masala bring a depth and warmth that touch the heart, making every bite juicy and satisfying. I love how it’s easy to make with simple ingredients, without needing fancy techniques. When cooked patiently, the dish offers a perfect spice level that you can adjust to be fiery or mild depending on your mood. Whether served with naan or rice, it feels like a complete meal that warms both the stomach and the soul. The wok or kadai gives it that essential rustic touch, and the mix of rich flavors makes it a meal rooted deeply in tradition and love.
Ingredients for Mutton Kadai
Spices and Aromatics
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 4 cloves
- 1 small black cardamom
- 4 green cardamoms
- 1½ teaspoon cumin powder
- 2 teaspoon garam masala powder
- ½ teaspoon turmeric
- 1½ teaspoon Kashmiri red chili (for rich color and mild heat)
- ½ teaspoon red chili powder (hot, adjust to taste)
- 1 tablespoon kasuri methi (dried fenugreek leaves) (for roasting)
- Few black peppercorns
- Few fennel seeds
- Few pieces of cassia
- Garam masala (to taste) (for final seasoning)
Meat Selection
- 600 grams boneless lamb or goat leg/shoulder (boneless)
- 1.2 lbs lamb or goat leg/shoulder (boneless)
- 2.5 lbs mutton on the bone (for larger servings or special occasions)
- Washed and dried mutton pieces
- 2 tablespoons ginger and garlic paste
- 5 medium cloves garlic, crushed to paste
- 1 small piece ginger, crushed to paste
- 1 cup crushed onion
Oil and Ghee
- ½ cup mustard oil
- ¾ cup ghee or oil
Vegetables and Add-ins
- 5–6 medium tomatoes, finely chopped or pureed
- 400 grams medium tomatoes (pureed to about 1¾ cups)
- 2 cups hot water (added in batches)
- ¾ to 1¼ cups hot water (adjust depending on thickness)
- 1 red onion, chopped
- 1 green chili, slit, sliced, or deseeded
- 2 green chilies, slit lengthwise
- Ginger slices or ginger julienne (for garnish)
Seasoning and Garnishing
- 1¼ teaspoon salt (adjust to taste)
- Powdered salt (optional for seasoning)
- ¼ teaspoon turmeric powder
- Handful coriander leaves (cilantro, finely chopped)
- Handful cilantro leaves (for garnish)
- 1¼ tablespoon kasuri methi (dried fenugreek leaves) (for seasoning)
- ¼ cup yogurt (regular)
- ½ cup yogurt (alternate quantity for richer gravy)
- Adjust spices to taste (for balancing heat and flavor)
How to Make Mutton Kadai
Step 1: Prepare the Kadai Masala
On medium heat, dry roast the fennel seeds, coriander seeds, cumin seeds, red chilies, cloves, cinnamon, black cardamoms, and green cardamoms for about 2 to 3 minutes. Roast until the spices become aromatic but not burnt. Allow the spices to cool completely, then grind them into a fine powder and keep them aside. This homemade masala is key to building the deep, rich flavor that makes Mutton Kadai so special.
Step 2: Cook the Mutton
In a large wok or kadai, heat ghee or oil over a medium flame. Add the chopped onions and sauté them until they turn transparent. Stir in the ginger-garlic paste and cook for 1 to 2 minutes without burning it. Add the lamb or mutton pieces and sauté for 5 to 6 minutes until the color changes. Mix in turmeric, cumin seeds, and part of the prepared kadai masala. Place a lid on the pan and cook covered over lower heat. Add hot water slowly if the pan dries out, stirring occasionally to prevent sticking. Let it simmer gently for about 2 hours or until the lamb becomes tender and juicy.
Step 3: Prepare the Gravy
Once the lamb is tender, add the pureed tomatoes and stir well. Cover and cook for another 35 to 40 minutes until the oil separates and the sauce thickens beautifully. Take a few tablespoons of kadai gravy (to temper) and mix it in a small bowl with the yogurt, ensuring it blends smoothly without curdling. Add the tempered yogurt back into the pan and stir well to blend. Sprinkle some crushed kasuri methi, freshly cracked black pepper, and a few chili flakes for extra flavor. Adjust the salt and add a splash of hot water if the gravy becomes too thick to maintain the perfect consistency.
Step 4: Final Bhunai and Garnishing
Perform the final bhunai by cooking on high flame until you see the fats rise to the top, which gives the dish its signature rich taste. Garnish generously with ginger juliennes, sliced green chilies, and coriander leaves for a fresh and vibrant finish. Serve hot in a straight pan or traditional kadai for a truly authentic touch. Pair the Mutton Kadai with naan, kulcha, roti, or steamed basmati rice for a hearty meal. Add sides like cucumber salad, onion salad, or raita to balance the rich, spicy flavors and create a well-rounded dining experience.
Step 5: Storing and Reheating
Allow the Mutton Kadai to cool completely at room temperature before storing. Transfer it into an airtight container to keep it fresh. You can store it in the refrigerator for about 3 to 4 days or freeze it for up to 2 months for longer keeping. When reheating, warm it slowly on the stove over low heat, adding a splash of water if the gravy has thickened too much. Gentle reheating helps preserve the flavors and tenderness of the meat.
(FAQs): Mutton Kadai
Q1: What is Mutton Kadai made of?
Mutton Kadai is made of tender lamb or goat pieces slow-cooked with fresh tomatoes, green chilies, ginger, garlic, and a homemade coarsely ground kadai masala. This blend gives the dish its rich and bold flavor.
Q2: Can I use boneless lamb for Mutton Kadai?
Yes, you can use boneless lamb or goat leg/shoulder for Mutton Kadai. Boneless cuts cook faster and are perfect for a slightly lighter, easier-to-eat version of the traditional recipe.
Q3: How long does it take to cook Mutton Kadai?
It takes about 2 to 2.5 hours to cook Mutton Kadai properly. Slow simmering is important to make the mutton juicy, tender, and full of deep flavors.
Q4: What is the secret to authentic Kadai flavor?
The secret lies in dry roasting fennel seeds, coriander seeds, cumin seeds, and other spices before grinding them into a fresh kadai masala. This step creates the signature smoky and spicy aroma of authentic Mutton Kadai.
Q5: Can I make Mutton Kadai less spicy?
Yes, you can easily adjust the spice level. Use less red chili powder and green chilies if you prefer a milder taste while still keeping the dish flavorful and aromatic.
Q6: How should I store and reheat Mutton Kadai?
Store Mutton Kadai in an airtight container once it cools completely. Keep it in the refrigerator for 3 to 4 days or freeze for up to 2 months. Reheat slowly on low heat, adding a splash of water if needed to bring back its original texture.
Q7: What are the best sides to serve with Mutton Kadai?
Mutton Kadai pairs best with naan, kulcha, roti, or steamed basmati rice. Add a cucumber salad, onion salad, or raita on the side for a refreshing balance to the rich and spicy flavors.
📢 Ready to Try Authentic Mutton Kadai?
Bring the rich, bold flavors of Pakistan into your kitchen with this traditional Mutton Kadai recipe. Try it today and make your family dinner unforgettable!
Mutton Kadai Recipe (Authentic Pakistani Style)
Equipment
- Wok or kadai (heavy-bottomed)
- Wooden spoon
- Spice grinder or mortar and pestle
- Knife and chopping board
- Airtight container (for storage)
Ingredients
- Spices and Aromatics:
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 4 cloves
- 1 small black cardamom
- 4 green cardamoms
- 1½ teaspoon cumin powder
- 2 teaspoon garam masala powder
- ½ teaspoon turmeric
- 1½ teaspoon Kashmiri red chili for rich color and mild heat
- ½ teaspoon red chili powder hot, adjust to taste
- 1 tablespoon kasuri methi dried fenugreek leaves (for roasting)
- Few black peppercorns
- Few fennel seeds
- Few pieces of cassia
- Garam masala to taste (for final seasoning)
- Meat Selection:
- 600 grams boneless lamb or goat leg/shoulder boneless
- 1.2 lbs lamb or goat leg/shoulder boneless
- 2.5 lbs mutton on the bone for larger servings or special occasions
- Washed and dried mutton pieces
- 2 tablespoons ginger and garlic paste
- 5 medium cloves garlic crushed to paste
- 1 small piece ginger crushed to paste
- 1 cup crushed onion
- Oil and Ghee:
- ½ cup mustard oil
- ¾ cup ghee or oil
- Vegetables and Add-ins:
- 5 –6 medium tomatoes finely chopped or pureed
- 400 grams medium tomatoes pureed to about 1¾ cups
- 2 cups hot water added in batches
- ¾ to 1¼ cups hot water adjust depending on thickness
- 1 red onion chopped
- 1 green chili slit, sliced, or deseeded
- 2 green chilies slit lengthwise
- Ginger slices or ginger julienne for garnish
- Seasoning and Garnishing:
- 1¼ teaspoon salt adjust to taste
- Powdered salt optional for seasoning
- ¼ teaspoon turmeric powder
- Handful coriander leaves cilantro, finely chopped
- Handful cilantro leaves for garnish
- 1¼ tablespoon kasuri methi dried fenugreek leaves (for seasoning)
- ¼ cup yogurt regular
- ½ cup yogurt alternate quantity for richer gravy
- Adjust spices to taste for balancing heat and flavor
Instructions
- Step 1: Prepare the Kadai Masala
- On medium heat, dry roast fennel seeds, coriander seeds, cumin seeds, red chilies, cloves, cinnamon, black cardamoms, and green cardamoms for about 2 to 3 minutes until aromatic but not burnt.
- Allow the spices to cool completely.
- Grind the roasted spices into a fine powder.
- Set the kadai masala aside.
- Step 2: Cook the Mutton
- Heat ghee or oil in a large wok or kadai over medium flame.
- Add chopped onions and sauté until they turn transparent.
- Stir in the ginger garlic paste and cook for 1 to 2 minutes without burning.
- Add the lamb or mutton pieces and sauté for 5 to 6 minutes until the color changes.
- Mix in turmeric, cumin seeds, and part of the prepared kadai masala.
- Cover the pan and cook on low heat.
- Add hot water slowly if needed, stirring occasionally.
- Simmer gently for about 2 hours or until the lamb becomes tender.
- Step 3: Prepare the Gravy
- Once the lamb is tender, add the pureed tomatoes and stir well.
- Cover and cook for another 35 to 40 minutes until the oil separates and the sauce thickens.
- Take a few tablespoons of kadai gravy (to temper) and mix it with yogurt in a small bowl.
- Add the tempered yogurt back into the pan and stir well.
- Sprinkle crushed kasuri methi, freshly cracked black pepper, and a few chili flakes.
- Adjust salt and consistency with a splash of hot water if needed.
- Step 4: Final Bhunai and Garnishing
- Perform the final bhunai by cooking the curry on high flame until you see fats rising to the top.
- Garnish with ginger juliennes, sliced green chilies, and coriander leaves.
- Serve hot in a straight pan or traditional kadai for the best flavor.
- Step 5: Storing and Reheating
- Allow the Mutton Kadai to cool completely at room temperature.
- Transfer it into an airtight container.
- Store in the refrigerator for 3 to 4 days or freeze for up to 2 months.
- When reheating, warm slowly on the stove over low heat, adding a splash of water if the gravy thickens too much
Notes
- Meat Choice: For a richer flavor, use mutton on the bone. Boneless cuts work well if you prefer quicker cooking and easier serving.
- Spice Level: Adjust the Kashmiri red chili and green chilies depending on your heat preference. For a milder dish, use less red chili powder.
- Extra Smoky Flavor: For authentic restaurant-style smokiness, place a piece of hot charcoal in a small bowl inside the cooked curry, add a few drops of oil on the coal, and cover the pot for 2–3 minutes before serving (optional but amazing!).
- Tomatoes: Using fresh, ripe tomatoes gives the gravy a deep and natural sweetness. Avoid canned tomatoes for the best traditional taste.
- Consistency Tip: Always simmer gently. If the gravy thickens too much, add hot water gradually to adjust without losing flavor.
- Serving Tip: Pair with naan, kulcha, roti, or steamed basmati rice, and add a side salad or cooling raita for a complete, balanced meal.
