Barohi Mutton Karahi Recipe (Hyderabad Street Style, 1 kg)

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 in the video.

Watch the Barohi Mutton Karahi Video

• 0:19 Mutton, 1 kg
• 0:57 Ginger garlic paste, 1 tbsp
• 1:30 Water
• 1:44 Green chilli, finely chopped
• 2:07 Tomatoes, 5-6 medium
• 2:22 Chaat masala, 1/2 tbsp
• 3:32 Black pepper and cumin
• 4:29 Butter
• 4:53 Yogurt, 1/4 cup
• 5:35 The finished karahi

What Makes Barohi Karahi Different

A strong green chilli base. Fine green chilli paste and whole small chillies go in together, so the karahi has a sharp, fresh heat.

Tomatoes steamed with chaat masala. The halved tomatoes sit on top of the meat with chaat masala, which adds a tangy street-style taste. The skins are removed and the pulp mashed in.

Crushed spices and butter. Crushed coriander, black pepper and cumin are added with fresh butter, then fried hard (bhunayi) on high heat.

A yogurt finish. A little yogurt at the end makes the gravy creamy and glossy.

Barohi Mutton Karahi Ingredients

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Barohi Mutton Karahi

1. Sear the mutton

Heat the oil in a heavy karahi, add 1 kg mutton and the salt and fry on high heat for 8-10 minutes until golden brown.

2. Add ginger garlic, water and green chilli

Add the ginger garlic paste and sauté for 3 minutes. Take out the excess oil, leaving about 3-4 tablespoons. Add the green chilli paste, whole green chillies and hot water, cover and simmer for 30-40 minutes until the mutton is about 90% tender.

3. Steam the tomatoes

Place the halved tomatoes over the meat, sprinkle with chaat masala and cover for about 8 minutes. Remove the skins with tongs and mash the pulp into the gravy.

4. Add the spices and butter

Add the crushed coriander, black pepper and cumin and the butter. Raise the heat and fry until the aroma fills the air.

5. Finish with yogurt

Lower the heat and stir in the whisked yogurt. Cook for 4-5 minutes until the oil separates and the gravy is glossy. Garnish with slit green chillies, coriander and ginger.

Special Barohi Mutton Karahi (Hyderabad Street Style)

The authentic commercial recipe from Barohi Restaurant. This Mutton Karahi is defined by its use of fresh butter, a potent green chili base, and specific crushed spices that provide a zesty, creamy, and peppery kick.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 5 Persons

Course: Main Course, Mutton Karahi

Cuisine: Sindhi Street Food

Calories: 460

Ingredients Method Video Notes

Ingredients

  

Searing base

• 1 kg fresh mutton bone-in preferred
• 240 ml cooking oil excess is removed later
• 1 tbsp ginger garlic paste
• 1 tsp salt or to taste
• 500-750 ml hot water for braising

Green chilli and tomatoes

• 2 tbsp fine green chilli paste freshly ground
• 3-4 whole green chillies small
• 5-6 medium tomatoes halved
• 5-6 green chillies slit, for the finish

Spices and finish

• 1/2 tbsp chaat masala
• 1.5 tbsp coriander seeds crushed
• 1.5 tbsp black peppercorns crushed
• 1/2 tbsp cumin seeds crushed
• 50 g fresh unsalted butter
• 1/4 cup plain yogurt whisked

Garnish

• fresh coriander
• ginger julienned

Method

 

Sear and braise

1. Heat the oil in a heavy karahi, add the mutton and salt and fry on high heat for 8-10 minutes until golden brown.
2. Add the ginger garlic paste and sauté for 3 minutes. Remove the excess oil, leaving about 3-4 tablespoons.
3. Stir in the green chilli paste, the whole green chillies and the hot water. Cover and simmer on medium-low heat for 30-40 minutes until the mutton is about 90% tender.

Tomatoes, spices and butter

1. Place the halved tomatoes over the meat and sprinkle with chaat masala. Cover for about 8 minutes, then remove the tomato skins with tongs and mash the pulp into the gravy.
2. Add the crushed coriander, black pepper and cumin and the butter. Raise the heat and fry (bhunayi) until the aroma fills the air.

Yogurt and finish

1. Lower the heat, stir in the whisked yogurt and cook for 4-5 minutes until the oil separates and the gravy turns glossy.
2. Garnish with the slit green chillies, coriander and ginger and serve hot with naan.

Video

Notes

Pro-Tip: Sprinkling Chaat Masala directly onto the tomatoes while they steam is the “secret” to that tangy street-style flavor.

The Wood-Fire Mimic: To get the restaurant-style smoky flavor at home, you can use the “Dhuan” (charcoal smoke) method at the very end for 2 minutes.

Butter: Use high-quality dairy butter rather than margarine for the authentic Barohi taste.

Barohi Karahi Problems and How to Fix Them

• The karahi is too oily: remove the extra oil after the ginger garlic step, as in the recipe.
• The mutton is tough: simmer longer before the tomatoes go in.
• It is too hot: use fewer of the whole green chillies.

Serving and Storing

Serve hot, straight from the karahi, with tandoori naan or roti. Leftovers keep in the fridge for up to 3 days.

Barohi Mutton Karahi FAQs

Why is chaat masala added to the tomatoes?

It gives the karahi a tangy, street-style flavour.

Why is butter used in a mutton karahi?

Fresh butter adds richness and aroma to the gravy.

Can I cook this on a gas stove?

Yes. Use the highest flame and a heavy karahi to get close to the fire-cooked taste.

More Karahi Recipes

• Shinwari white mutton karahi: a creamy, white mutton karahi.
• Karachi mutton karahi: a red, tomato-based mutton karahi.
• Cholistani chicken karahi: a street-style chicken karahi.