Mutton Cuts Explained: What Goes in Karahi, Handi and Pulao

Karahi: mixed bone-in

Karahi uses a mix of shoulder, ribs and some leg, all on the bone. Bones add flavour to the quick reduction and the fat around ribs keeps the meat juicy under high heat.

Handi and qorma: shoulder and neck

Slow cooking suits collagen-rich cuts. Shoulder and neck break down into soft meat and lend body to a creamy gravy.

Slow cooking suits collagen-rich cuts. Shoulder and neck break down into soft meat and lend body to a creamy gravy.

Pulao and rosh: leg and shank

Large pieces that hold their shape through long simmering. Leg gives clean, meaty chunks for pulao; shank with marrow is prized in rosh.

A note on 'mutton' in Pakistan

Here mutton means goat as often as sheep. Goat is leaner and slightly gamier; sheep is fattier and milder. Ask if you have a preference.