Mutton Chops Karahi Recipe (Dua Restaurant Style, Karachi)

Mutton chops karahi at Dua Restaurant is made in one karahi from start to finish: the chops are boiled in water, fried in their own fat, then cooked down with halved tomatoes, green chillies and a spoonful of spice mix until the masala clings to the bones. We filmed it at Dua Restaurant in Karachi. The video shows the method step by step but no measurements, so every amount on this page is our suggestion for 1 kg of chops, marked with *.

Watch the Mutton Chops Karahi Video

The full video plays inside the recipe card below. To jump straight to one step, open it on YouTube:

• 0:09 The finished karahi
• 0:27 Cutting the chops
• 1:06 Chops into the karahi
• 1:12 Adding water
• 1:21 Boiling and skimming
• 1:39 Covered to cook
• 1:57 Water drying off
• 2:12 Browning the chops
• 2:21 Halved tomatoes
• 2:40 Cooking the tomatoes down
• 3:06 Tomato gravy
• 3:34 Green chillies
• 3:42 Spice mix
• 3:57 Bhuna on high heat
• 4:45 Garnish and serve

What Makes Dua’s Mutton Chops Karahi Different

Boiled first, in the same karahi. There is no pressure cooker. The raw chops are covered with water and boiled hard in the karahi itself, and the scum is skimmed off for a clean taste.

Fried in their own fat. Once the chops are tender and the water has dried, they fry in the fat left behind until lightly browned, before any tomato goes in.

Halved tomatoes, not puree. The tomatoes go in cut in half, soften, and are stirred into a smooth gravy around the chops.

Spices at the end. Whole green chillies and a single spoonful of ground spice mix go in only after the gravy has formed, then everything is fried on high heat.

Mutton Chops Karahi Ingredients

Use mutton rib chops. Their fat is what the chops fry in after boiling, so do not trim it all away. Ripe, red tomatoes give the gravy its colour.

The middle column is what the video shows. The video has no measurements on screen and does not name the spices in the mix, so every amount marked * is our suggestion for 1 kg of chops. Adjust salt and chilli to taste.

Step-by-Step: How Dua Makes Mutton Chops Karahi

1. Boil the chops in the karahi

Put the chops in the karahi and pour in enough water to cover them. Bring to a hard boil on high heat and skim off the scum as it rises.

2. Cook until tender and the water dries

Cover and let the chops cook until tender and most of the water has evaporated. The video skips ahead here; for mutton chops this usually takes 25 to 35 minutes (our estimate). Add salt at this stage.

3. Brown the chops

Keep the heat up and let the chops fry in their own fat until they take on a little colour. Add a spoon of oil or ghee only if the karahi looks dry (our suggestion).

4. Add the halved tomatoes

Add the tomatoes cut in half, cover for a few minutes until soft, then stir them into the chops until they break down into a smooth gravy.

5. Add green chillies and the spice mix

Drop in the whole green chillies, then sprinkle the ground spice mix over the top.

6. Bhuna on high heat

Stir and fry on high heat until the masala thickens, turns glossy and clings to the chops.

7. Garnish and serve

Top with ginger julienne and green chillies and serve straight from the karahi.

The Complete Mutton Chops Karahi Recipe

Mutton Chops Karahi (Dua Restaurant Style)

Dua Restaurant mutton chops karahi from Karachi: chops boiled and fried in one karahi, then cooked down with halved tomatoes, green chillies and a spice mix. The method is from the video; the amounts are our suggestion for 1 kg.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 4 people

Course: Main Course

Cuisine: Karachi / Pakistani, Restaurant Style

Calories: 410

Ingredients Method Video Notes

Ingredients

  

Chops

• 1 kg mutton rib chops
• 3–4 cups water to cover*
• 1½ tsp salt or to taste*

Masala

• 4 tomatoes medium, halved*
• 2–3 tbsp cooking oil or ghee only if dry*
• 5–6 green chillies whole*

Spice mix (our suggestion)

• 1 tsp black pepper crushed*
• 1 tsp cumin crushed*
• 1 tsp coriander seeds crushed*
• ½–1 tsp red chilli flakes *

Garnish

• 1 inch ginger julienned*
• 2 green chillies *

Method

 

Boil and brown

1. Put the chops in a karahi, cover with water and boil hard on high heat, skimming off the scum.
2. Cover and cook until tender and the water has almost dried, about 25 to 35 minutes (our estimate). Add the salt.
3. Let the chops fry in their own fat until lightly browned, adding a little oil only if dry.

Make the karahi

1. Add the halved tomatoes, cover until soft, then stir them into a smooth gravy.
2. Add the green chillies and sprinkle over the spice mix.
3. Fry on high heat, stirring, until the masala is thick and clings to the chops.
4. Garnish with ginger julienne and green chillies and serve in the karahi.

Video

Notes

The video shows the method but no measurements and does not name the spices in the mix. All amounts marked * are our suggestion for 1 kg of chops.

Chops Karahi Problems and How to Fix Them

• Chops still tough: they were not boiled long enough. Add a splash of hot water, cover and cook a little longer before adding tomatoes.
• Gravy too watery: keep frying on high heat, uncovered, until it thickens.
• Gravy too sour: the tomatoes were not ripe. Cook them down longer; a pinch of sugar also helps (our tip).
• Masala sticking or burning: the heat is high at the end, so keep stirring, and add a spoon of water if needed.

Serving Mutton Chops Karahi

Serve it in the karahi with hot naan or tandoori roti, fresh salad and raita. Leftovers keep in the fridge for 2 days; reheat with a splash of water (our guidance).

Mutton Chops Karahi FAQs

Why are the chops boiled in water first?

Boiling in the karahi makes the chops tender without a pressure cooker, and skimming the scum keeps the karahi clean-tasting.

Can I use a pressure cooker instead?

Yes (our suggestion). Pressure-cook the chops with the water for about 10–12 minutes, then return them to a karahi, dry off the water and continue from step 3.

Which spices are in the spice mix?

The video does not name them. Our suggested mix of crushed black pepper, cumin, coriander and chilli flakes matches the colour and texture of what the cook sprinkles on.

How is this different from Dua’s mutton chops BBQ?

This is a tomato karahi cooked on the stove. The chatpata mutton chops BBQ are marinated in a lemon, vinegar and spice paste and grilled over coals.

Where is Dua Restaurant?

Dua Restaurant is a well-known BBQ and karahi restaurant in Karachi with several branches, including one in Clifton near Bilawal House Chowrangi. Search “Dua Restaurant” on Google Maps for the nearest branch.

More Mutton Karahi Recipes

• Dua chatpata mutton chops BBQ
• Dua Lahori chicken karahi
• White mutton karahi, Malik Agha style
• Sulemani mutton karahi from Khyber Shinwari
• Yadgar Shinwari mutton handi