Go Back
Special Barohi Mutton Karahi Recipe Hyderabad Street Food

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 5 Persons
Course: Main Course, Mutton Karahi
Cuisine: Sindhi Street Food
Calories: 460
Ingredients Method Video Notes

Ingredients
  

The Searing Base:
  • 1 kg 2.2 lbs Fresh Mutton (Bone-in preferred)
  • 240 ml 1 cup Cooking Oil (Excess will be removed later)
  • 1 tbsp 15g Ginger-Garlic Paste
  • 1 tsp 6g Salt (or to taste)
  • 500 ml–750ml Hot Water for braising
Vegetables & Heat:
  • 2 tbsp 30g Fine Green Chili Paste (Freshly ground)
  • 3-4 Whole Green Chilies Bird's eye or Thai
  • 5-6 medium Tomatoes Halved
  • 5-6 Green Chilies Slit lengthwise for the finish
Spices & Finish:
  • 1/2 tbsp 4g Chaat Masala
  • 1.5 tbsp 12g Crushed Coriander Seeds
  • 1 tbsp 8g Crushed Black Peppercorns
  • 1/2 tbsp 4g Crushed Cumin Seeds
  • 50 g 1.8 oz Fresh Unsalted Butter
  • 60 ml 1/4 cup Plain Yogurt (Whisked)
Garnish: Fresh Coriander and Ginger juliennes.

Method
 

The Meat Sear: Heat oil in a heavy iron wok (Karahi). Add the mutton and salt. Fry on high heat for 8–10 minutes until the meat develops a golden-brown crust.
    Aromatic Infusion: Add the ginger-garlic paste and sauté for 3 minutes. Important: Carefully remove the excess oil from the wok at this stage, leaving only about 3–4 tablespoons.
      The Braise: Stir in the green chili paste, whole green chilies, and hot water. Cover and simmer on medium-low heat for 30–40 minutes until the mutton is 90% tender.
        Tomato Layering: Place the halved tomatoes over the meat and sprinkle with Chaat Masala. Cover for 8 minutes. Once the skins wrinkle, remove them with tongs and mash the tomato pulp into the gravy.
          Spice & Butter Blast: Add the crushed coriander, black pepper, and cumin. Toss in the fresh butter. Increase heat to high and perform the "Bhunayi" (searing) until the aroma fills the room.
            Yogurt Finish: Lower the heat and stir in the whisked yogurt. Cook for 4–5 minutes until the oil (tari) separates and the gravy turns glossy.
              Service: Garnish with the slit green chilies, coriander, and ginger. Serve piping hot with Tandoori Naan or Garlic bread.

                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.