Dumba Karahi Recipe – Pakistani Special
Dumba Karahi is a traditional and indulgent South Asian dish made from tender chunks of dumba (ram/mutton) cooked in a rich blend of tomatoes, garlic, green chilies, and aromatic spices. Known for its bold flavors and sizzling presentation, this dish is especially popular in Pakistan, often served sizzling hot in a wok-like karahi. The key to its distinctive taste lies in the quality of the meat and the slow-cooked technique that allows the spices to infuse deeply. Perfect for festive gatherings or special dinners, Dumba Karahi is a true treat for meat lovers.
- 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 :
Meat Choice : Use fresh dumba meat with a little fat for authentic flavor and tenderness.
Tomatoes : Blended tomatoes give a smoother gravy, while chopped ones add texture—use as per preference.
Spice Level : Adjust green chilies and crushed chili flakes based on your heat tolerance.
Cooking Fat : Ghee is traditional and adds richness, but you can use any neutral oil.
