Karahi Gosht is a popular and favourite cuisine around Pakistan. Delicious, lip-smacking, simple and easy-to-make recipe for a lovely dinner meal. Traditionally, it is prepared and served in a wok (karahi).
This dish is all about getting the flavours and elements right. The meat has to be slow-cooked in its juices without the addition of water. The proper balance of tomatoes and onion brings out the required moisture while cooking the meat making it succulent and juicy.
Mixing the spices along with the curd is a trick I learnt from Chef G. The spices can also be added one at a time along with the curd.
Since it is an one-pot preparation, the other simpliest and easiest method to cook this recipe, is after frying the meat for 5 mins, tip in tomatoes, onion, all the spices and curd.
Serve it as a side-dish with rice/pulao, or scoop it with rotis, phulkas or naan – simple joys of life!
Slow-cooked mutton (gosht) in a karahi (wok) with juiciness of tomatoes, onion and flavourful spices.
prep time : 10 mins, cooking time : 1 hr, cuisine : international, serves : 2-4, author : gloria
500 gms meat (goat) (cleaned/cut into bite pieces)
1 big onion finely sliced
2 green chillies/2 whole red chilly pepper (slit/chopped finely)
1/2 tbsp ginger-garlic paste
2 big ripe tomatoes finely sliced/chopped
1 tsp red chilly powder
½ tsp turmeric powder
1 tsp coriander powder
¼ tsp cumin powder
½ tsp pepper powder
½ tsp fenugreek leaves (crushed)
1 tbsp curd/natural yogurt
½ tsp garam masala
salt to taste
Take a karahi/wok; keeping the flame on medium heat, add ginger-garlic paste. Saute for few minutes until aromatic.
Now, add the cleaned meat and stir-fry nicely on medium-high heat until half-way cooked for about 5 minutes.
Add green chillies, onions, tomatoes, turmeric powder and combine well to mix. Add salt and allow it to cook further.
Reduce heat; simmer with lid covered, stirring in between, making sure that it is not sticking to the bottom of the pan.
Take a small bowl. Add curd, cumin powder, coriander powder, red chilly powder and pepper powder. Make a smooth paste and tip it to the meat. Stir to incorporate everything together.
Continue cooking over low heat; the masalas well coated with the meat for about 30-40 minutes, stirring half-way through till done and oil emanates at the top.
Finally, crush dried fenugreek leaves in your palms and add it to the dish along with garam masala. Give a good stir to mix. Switch off heat.
Serve it with rice, naan or rotis & enjoy!
adjust chillies as per spice tolerance
can substitute with lamb meat