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Authentic mutton and beef karahi restaurant recipes — Shinwari, Sulemani, Barohi, chops karahi, and more. Top Pakistani karahi cooking secrets from famous chefs.
A whole mutton steam roast is a Peshawari and Karachi dawat showpiece: a whole lamb is rubbed with spices, steamed in a big pot and finished on the grill, then served on rice. We filmed the process at a restaurant in Karachi. The video labels the spices (cumin seeds, red chilli flakes, National karahi masala…
Dua Restaurant’s chatpata mutton chops BBQ: every on-screen amount of the lemon, vinegar and spice marinade, a 1 kg home version and grilling tips.
Dua Restaurant’s mutton chops karahi: chops boiled and fried in one karahi, then cooked with halved tomatoes, green chillies and a spice mix. Step-by-step photos from the video.
Yadgar Shinwari mutton handi from Rashid Minhas Road, Karachi: tender mutton, mashed tomatoes, black and white pepper, coconut powder, yogurt and cream. Exact on-screen amounts.
Barohi mutton karahi is a Hyderabad street-style karahi cooked over a roaring wood fire. It is built on mutton, plenty of green chilli, tomatoes steamed with chaat masala, crushed whole spices and fresh butter, and finished with yogurt. We filmed it at the Barohi stall, and the amounts below match the labels shown on screen…
This Shinwari mutton karahi is the pale, creamy kind: no tomatoes, no red chilli. The mutton is braised in water until nearly tender, fried hard to dry the water, and then finished with green chillies, fresh coriander, black pepper, yogurt and cream. We filmed it at a Shinwari restaurant in Karachi, and the video shows…
The Afghani Mutton Pulao at Khyber Shinwari Restaurant is built on two principles: restraint in spicing and patience in technique. Unlike a typical Pakistani pulao loaded with whole spices, this Shinwari version keeps the yakhni stock clean — only salt, onion, and cumin — so the natural richness of the mutton comes through in every…
Mutton kunna paya is a popular Karachi wedding dish. In this recipe from a catering service near Federal B Area, the mutton legs (paya) and the mutton are cooked in two separate pots, because the paya takes 6-7 hours and the mutton only 2-3. Both are thickened with flour mixed in water and finished with…
Sulemani mutton karahi from Khyber Shinwari Restaurant, Karachi: mutton simmered until soft, then fried with ginger and green chillies and finished with black pepper. No tomatoes, no red chilli.
Restaurant-style beef chilli dry from Gul Shinwari, Karachi: coated beef strips tossed with capsicum, green chillies and oyster-soy sauce, served with garlic fried rice.
