Original Dua Restaurant Mutton Chops Karahi (Masaledar Style)
Located opposite the Sabzi Mandi on Karachi’s Main Super Highway, Dua Restaurant is iconic for its meat dishes. Their Mutton Chops Karahi is a legendary recipe that combines the succulent texture of mutton chops with a rich, tomato-based “Masaledar” gravy. The secret to this authentic dish is the slow-cooking process in a traditional karahi, which ensures the meat stays juicy while absorbing the sharp flavors of crushed spices and green chilies. This recipe is a 100% authentic commercial disclosure from the restaurant’s own kitchen, specifically scaled down to a 1/2kg portion for home cooks. Whether you are hosting a dinner or craving that specific highway-dhaba taste, this professional guide will help you recreate the magic of Dua Restaurant at home.
Ingredients
Method
Step 1: Tenderizing the Chops
- Place the mutton chops in a karahi and add a small amount of cooking oil. Pour in enough hot water to submerge the meat. Add 1 teaspoon of salt and mix well. Cover the karahi and cook on medium-to-low heat for 50–55 minutes until the mutton is perfectly tender and the water has evaporated.
Step 2: Softening the Tomatoes
- Once the water has dried and the oil begins to separate, add the halved tomatoes to the karahi. Cover again and cook for 7–8 minutes until the tomato skins become soft. Carefully remove the skins and mash the tomatoes directly into the karahi to create a thick gravy base.
Step 3: Aromatics Infusion
- Add 1 tablespoon of ginger-garlic paste and the slit green chilies. Sauté for 1–2 minutes, allowing the heat and aroma of the chilies to infuse with the meat and tomato gravy.
Step 4: The Spice Blend
- Incorporate the crushed coriander, crushed cumin, red chili powder, chili flakes, and black pepper. Stir-fry the mixture on medium-high heat for 2–4 minutes until the spices are well-cooked and the gravy starts to look glossy.
Step 5: The Final Bhunayi with Yogurt
- Lower the heat slightly and add 1/4 cup of beaten yogurt. Increase the flame and sauté (bhunayi) for 1–2 minutes until the yogurt blends completely and the oil surfaces. Your karahi should have a rich, “Masaledar” grainy texture.
Step 6: Serving Suggestion
- Garnish with fresh ginger juliennes and coriander leaves. Serve hot in the same karahi with Tandoori Naan or Roghni Naan for the ultimate Dua Restaurant experience.
Video
Notes
Hot Water Tip: Always use hot water to boil the meat in a karahi; cold water can shock the meat and make the fibers tough.
Spice Level: The recipe uses a medium spice level. If you prefer the authentic “Karachi Spicy” taste, increase the red chili flakes to 1 full tablespoon.
Tomato Quality: Use ripe, red tomatoes for the best color and a balanced tangy-sweet gravy base.
