Creamy Black Pepper Mutton Karahi Recipe (Shinwari, No Tomatoes)

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 white, glossy gravy coming together.

Watch the Creamy Mutton Karahi Video

• 0:36 Mutton in the karahi
• 1:02 Water goes in
• 1:21 The braised mutton
• 1:33 Green chillies
• 1:47 Yogurt
• 1:55 Fresh coriander
• 2:37 Cream
• 3:22 The finished white karahi

What Makes This Karahi Different

No tomatoes. The gravy gets its body from the mutton’s own juices, yogurt and cream, so it stays pale.

Braised in water first. The mutton is simmered in water with ginger, garlic, salt and oil, then fried on high heat until the water is gone.

Coriander cooked into the meat. Fresh coriander and green chillies are cooked with the meat, not just used as a garnish.

A creamy finish. Yogurt first, then cream, and only a few minutes of cooking after that.

Creamy Black Pepper Mutton Karahi Ingredients

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

How to Make Creamy Shinwari Mutton Karahi

1. Braise the mutton

Put 1 kg of mutton in a heavy karahi with the ginger garlic paste, salt, oil and 3 cups of hot water. Cover and simmer on medium heat for 40-45 minutes until about 90% tender.

2. Dry the water on high heat

Remove the lid, raise the heat and cook until the water evaporates and the oil starts to sizzle.

3. Add green chillies and coriander

Add the green chillies and half a bunch of chopped coriander and sauté for 3-4 minutes. Add the crushed black pepper, cumin powder, coconut powder and karahi masala and fry for 2 more minutes.

4. Add yogurt and cream

Lower the heat and whisk in the yogurt. When the oil separates, add the cream and simmer for 3-4 minutes. Do not cook it long after the cream, or the white gravy will darken.

Authentic Shinwari Mai Garhi Special Mutton Karahi

An original recipe from the famous Shinwari Mai Garhi restaurant located just outside Karachi. This version is distinguished by its lack of tomatoes, featuring instead a lush coriander-infused gravy finished with high-quality dairy cream for a silky mouthfeel.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 Persons

Course: Karahi recipe, Main Course

Cuisine: Shinwari Style

Calories: 480

Ingredients Method Video Notes

Ingredients

  

Mutton and braise

• 1 kg fresh mutton rib or shoulder cuts
• 1/2 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp salt or to taste
• 240 ml cooking oil
• 750 ml hot water

Aromatics

• 4-5 medium green chillies slit or sliced
• 1/2 bunch fresh coriander finely chopped

Spices

• 1 tsp black pepper freshly crushed
• 1 tsp roasted cumin powder
• 1 tsp desiccated coconut powder fine
• 1/2 tsp karahi masala optional

Creamy finish

• 60-120 g plain yogurt whisked
• 3-4 tbsp heavy dairy cream

Method

 

Braise

1. In a heavy karahi, put the mutton, ginger garlic paste, salt, oil and 3 cups of hot water. Cover and simmer on medium heat for 40-45 minutes until the meat is about 90% tender.
2. Remove the lid, turn the heat to high and cook until the water evaporates and the oil starts to sizzle.

Coriander and spices

1. Add the green chillies and the chopped coriander and sauté for 3-4 minutes.
2. Add the black pepper, cumin powder, coconut powder and karahi masala and fry (bhunayi) for 2 more minutes.

Yogurt and cream

1. Lower the heat and whisk in the yogurt. When it is mixed in and the oil separates, add the cream.
2. Simmer on low-medium heat for 3-4 minutes. Do not overcook after the cream, so the gravy stays pearly white.

Video

Notes

Pro-Tip: Using hot water for the initial braise is essential; cold water can shock the meat proteins, making the mutton tough.

Substitutions: If desiccated coconut is unavailable, a teaspoon of almond flour provides a similar nutty richness to the gravy.

Texture Secret: The coconut powder acts as a natural emulsifier, helping the yogurt and cream bind perfectly to the meat without splitting.

Karahi Problems and How to Fix Them

• The gravy is thin: dry the water fully before the yogurt goes in.
• The gravy is not white: too long on the fire after the cream. Take it off after 3-4 minutes.
• The yogurt split: lower the heat before adding it and stir continuously.

Serving and Storing

Serve hot with naan or roti. Leftovers keep for up to 3 days in the fridge; reheat on low heat with a splash of milk or water.

Creamy Mutton Karahi FAQs

Is there tomato in this karahi?

No. This version has no tomatoes. The white gravy comes from yogurt and cream.

Why braise the mutton in water?

It tenderizes the meat before the high-heat frying and builds the gravy.

Can I use beef?

Yes, but it needs much longer to become tender.

More Karahi Recipes

• Shinwari white mutton karahi: another creamy white mutton karahi.
• Green chicken karahi: a creamy karahi with a fresh herb paste.
• Barohi mutton karahi: a hot Hyderabad-style karahi.