Dumba Karahi Recipe – Pakistani Special
Dumba Karahi is a beloved mutton karahi that showcases the rich culinary heritage of Pakistan. This traditional Pakistani dish features tender chunks of mutton slow-cooked with tomatoes, green chilies, and a blend of aromatic spices, resulting in a flavorful and hearty meal. Often prepared in a wok-like vessel called a ‘karahi’, this dish is perfect for festive occasions or a special family dinner. The slow-cooked mutton ensures deep flavor penetration, making every bite a delightful experience.
- Prep Time15 min
- Cook Time55 min
- Total Time1 hr 10 min
For the Karahi:
- 1 kg dumba (ram) meat (preferably with some fat and bones for flavor)
- 4 tablespoons ghee or cooking oil
- 1 tablespoon ginger-garlic paste
- 4–5 medium tomatoes, finely chopped or blended
- 4–5 green chilies, slit or chopped
- 1 teaspoon crushed red chili flakes (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon coriander powder
- ½ teaspoon cumin seeds (optional)
Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Julianne ginger (for garnish)
Cook the Meat:
In a large karahi or heavy-bottomed pan, heat ghee/oil over medium heat.
Add ginger-garlic paste and sauté for 1–2 minutes until fragrant.
Add the dumba meat and cook on medium-high heat until the meat changes color and is lightly browned (about 8–10 minutes).
Cover and let the meat cook on low heat in its own fat and juices for about 25–30 minutes, stirring occasionally.
You may add a little water if needed.
Add Tomatoes and Spices:
Add the chopped or blended tomatoes to the meat and cook until the oil separates and the tomatoes break down into a rich masala (about 10–15 minutes).
Stir in crushed red chili, black pepper, coriander powder, cumin seeds (if using), and salt.
Let everything cook together on medium-high heat, stirring constantly, until the oil rises to the top and the meat is tender.
Finish and Garnish:
Add green chilies and give it a final sauté to mix well and enhance aroma.
Cook uncovered on high flame for a few minutes to thicken and sizzle the masala.
Garnish with fresh coriander leaves and julienned ginger.
Serve:
Serve Dumba Karahi hot with naan, roti, or paratha.
It also pairs wonderfully with raita or a fresh salad.
Recipe Notes :
Karahi Cooking Technique: Cooking in a karahi allows for even heat distribution, enhancing the flavors and tenderness of the meat.
Mutton Cuts: Opt for cuts with some fat and bones, as they impart richer flavor and moisture to the dish.
Spice Variations: Adjust the level of crushed red chili and black pepper according to your preferred spice tolerance.
Serving Suggestions: Dumba Karahi pairs excellently with naan, roti, or paratha. Complement the meal with a side of raita or a fresh salad for added freshness.
