Shinwari White Mutton Karahi Recipe (Boiled Mutton, Black Pepper)
This is the white mutton karahi we filmed at Khyber Shinwari Restaurant in Karachi. It is the simplest kind of Shinwari karahi: bone-in mutton is boiled in a karahi on a strong flame, with water added as it reduces, until a thick white broth forms. Green chillies go in, the lid goes on, and black pepper, coriander and ginger finish it. The video shows no onion, tomato or spice powders, and it does not state any amounts, so the recipe card marks them as not stated.
Serves: 4 people (1 kg mutton, our estimate) | Prep: about 10 min (our estimate) | Cook: about 1 hour
Difficulty: Easy (our estimate) | Best for: dinner with naan, simple karahi lovers
Heat level: mild, peppery
Watch the Shinwari White Mutton Karahi Video
What Makes This Shinwari White Mutton Karahi Different
No onion, no tomato. The gravy comes only from the mutton and its broth, so it stays white.
Boiled in the karahi. The mutton boils directly in the karahi on a strong flame, and water is topped up as it reduces.
Green chillies and a lid. The chillies cook covered for a few minutes.
Black pepper on top. Black pepper is the main seasoning, added at the end.
Ingredient Notes
- Mutton: bone-in pieces give the broth.
- Water: add it in stages as it boils down.
- Seasoning: the video shows only black pepper, coriander and ginger.
| Ingredient | 1 kg muttonserves 4 (our estimate) | Notes |
|---|---|---|
| Karahi | ||
| mutton, bone-in pieces | 1 kg | our estimate (not stated in the video) |
| water | 3 cups | enough to just cover; our estimate (not stated in the video) |
| green chillies | 8-10 | slit; our estimate (not stated in the video) |
| black pepper | 1½ tsp | freshly crushed; our estimate (not stated in the video) |
| To finish | ||
| ginger | 1 inch | julienned; our estimate (not stated in the video) |
| fresh coriander | 2 tbsp | chopped; our estimate (not stated in the video) |
The video does not state any amounts. Every amount here is our estimate (not stated in the video) for 1 kg of mutton, based on the method shown.
How to Make Shinwari White Mutton Karahi
1. Prepare the mutton
Put the bone-in mutton pieces in a karahi on a strong flame.
2. Boil with water
Pour water over the mutton and keep boiling, adding more water as it reduces.
3. Let the broth turn white
Keep going until a thick white broth forms around the mutton.
4. Add green chillies
Add the green chillies and cover the karahi with a lid for a few minutes.
5. Finish with black pepper
Sprinkle black pepper over the karahi, add fresh coriander and ginger, and serve.
Mutton Karahi Recipe
Ingredients
Method
- Put the mutton pieces in a karahi on a strong flame and pour water over them.
- Keep boiling, adding more water as it reduces, until a thick white broth forms around the mutton.
- Add the green chillies and cover the karahi with a lid for a few minutes.
- Sprinkle black pepper over the karahi, add fresh coriander and ginger, and serve.
Video
Notes
Shinwari White Mutton Karahi Problems and How to Fix Them
- The mutton is tough: keep boiling and add water until it is tender.
- The broth is thin: let the water reduce until it turns thick and white.
- The karahi is bland: add black pepper at the end and taste for salt.
Serving and Storing
Serve hot, straight from the karahi, with naan. Leftovers keep for 2 days in the fridge; reheat on low heat.
Shinwari White Mutton Karahi FAQs
Is there onion or tomato in this karahi?
No. The video shows none.
Why is the gravy white?
It comes from boiling the mutton in water without any tomato or red chilli.
How much water do I need?
The video does not say; add it in stages as it boils down.
More Recipes
- Shinwari mutton karahi with tomatoes: a Shinwari karahi with tomatoes and yogurt.
- Creamy black pepper mutton karahi: a creamy Shinwari karahi.
- Shinwari mutton keema karahi: a keema karahi from Khyber Shinwari.
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