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Authentic Mutton Chops Karahi from Dua Restaurant Karachi

Authentic Dua Restaurant Mutton Chops Karahi

Straight from the kitchens of the world-famous Dua Restaurant in Karachi, this 100% original recipe focuses on a 500g batch. It features tender mutton chops simmered in a thick tomato-yogurt gravy with a sharp kick of black pepper and green chilies.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 3 Persons
Course: Karahi recipe, Main Course
Cuisine: Resturant Style
Calories: 410
Ingredients Method Video Notes

Ingredients
  

The Meat:
  • 500 g 1.1 lbs Fresh Mutton Chops (Rib cuts)
The Searing Base:
  • 60 ml 1/4 cup + 2 tbsp Cooking Oil
  • Hot Water approx. 500ml / 2 cups to submerge meat
Aromatics & Vegetables:
  • 3-4 medium approx. 300g Tomatoes, halved
  • 1 tbsp 15g Ginger-Garlic Paste
  • 4-5 medium Green Chilies slit
The Spice Palette:
  • 1 tsp 6g Salt (or to taste)
  • 1/2 tsp 2g Crushed Coriander Seeds
  • 1/2 tsp 2g Crushed Cumin Seeds
  • 1/2 tsp 2g Red Chili Powder
  • 1/2 tsp 2g Red Chili Flakes (Adjust to 1 tsp for extra heat)
  • 1/2 tsp 2g Crushed Black Pepper
The Finish:
  • 60 ml 1/4 cup Plain Yogurt, whisked
  • Fresh Ginger juliennes and Coriander for garnish

Method
 

Tenderize: Place the mutton chops in a karahi with 2 tbsp oil and 1 tsp salt. Pour in hot water until the chops are submerged. Cover and simmer on medium-low heat for 50–55 minutes until the meat is 95% tender and water has nearly evaporated.
    Deglaze & Sear: Add 1/4 cup oil and sauté on high heat to evaporate any remaining moisture.
      Tomato Softening: Place halved tomatoes on the meat. Cover for 7–8 minutes. Once the skins wrinkle, remove them with tongs and mash the pulp into the meat.
        Aromatic Infusion: Add the ginger-garlic paste and slit green chilies. Sauté for 2 minutes to release the oils.
          Spice Integration: Stir in the crushed coriander, cumin, red chili powder, flakes, and black pepper. Sauté for 3–4 minutes until the spices are toasted and fragrant.
            Yogurt Finish: Lower the heat and add the whisked yogurt. Turn the heat back to high and perform the final "Bhunayi" until the oil separates (tari comes to the top).
              Garnish: Top with fresh ginger and coriander.

                Video

                Notes

                Pro-Tip: Always use hot water to boil the meat; cold water can toughen the mutton fibers.
                Substitutions: If you don't have Ghee, use a high-smoke point oil or unsalted butter for the final sear to mimic the restaurant richness.
                Black Pepper: For the best flavor, use freshly crushed black peppercorns rather than pre-ground powder.