A thick, tomato-based curry with fresh ginger, garlic, green chilis, and cilantro are the building blocks for our Pakistani karahi gosht– this dish is packed full of flavor.
Pakistani Karahi Gosht
Equipment
- Dutch Oven or Karahi
Ingredients
- ½ cup ghee, divided
- 2 teaspoons cumin seeds
- 2-3 Thai green chili, split lengthwise, plus more to garnish
- 1 ½ pound mutton or goat, bone-in, cut into 1-inch pieces
- 2 tablespoons fresh ginger, finely minced
- 4 cloves garlic, minced
- 2 teaspoons salt
- ½ teaspoon black pepper, coarse ground
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon kalonji seeds
- 4 Roma tomatoes, pureed
- 1 cup cilantro, chopped, divided, for garnish
- ¼ cup fresh ginger, cut into batons, for garnish
Instructions
- Warm ¼ cup ghee in a dutch oven over medium-high heat. Then, stir in the goat, and continue frying until the color of the goat changes.
- Add ginger and garlic, and cook for another couple of minutes until the raw smell fades.
- Combine salt, pepper, Kashmiri chili powder, cumin powder, coriander powder, and kalonji seeds in a small bowl. Add the spices and pureed tomatoes to the pan, and stir to incorporate. Cover and lower the heat to maintain a gentle simmer.
- Let the karahi cook for 1 hour, and stir to ensure nothing sticks to the bottom of the pan. Check the goat for tenderness at the one hour mark by separating the meat from the bone using a fork. The goat should easily pull. If not, allow the meat to simmer until it reaches the desired tenderness.
- Garnish with fresh ginger and cilantro, and serve with naan or basmati rice.
Notes
- Karahi’s come together using high heat throughout the entire cooking process. That doesn’t necessarily work with goat since it takes longer to become tender. For that reason, I use high heat with a quick fry followed by a slow braise with lower heat to allow the meat to become tender.
Nutrition
WHAT YOU NEED TO MAKE THIS RECIPE
- Ghee: Ghee is a staple in Indian and Pakistani cuisine and develops a deep, nutty flavor to set the stage for the dish.
- Cumin Seed: Cumin seeds toast in ghee to pronounce their flavor.
- Chilis: Green chilis add heat that doesn’t overwhelm the masala unless you want them to.
- Mutton or Goat: If your local grocery store doesn’t carry mutton or goat, where can you find it? I recommend visiting your local Indian, Mexican, or Asian markets; they should have it. Places like Whole Foods have goat meat in stock- though they are quite a bit more expensive.
- Ginger: Ginger is one of my favorite ingredients in karahi! It flavors the masala and serves as a tasty garnish as well. Bites of karahi gosht topped with fresh ginger are the best ones.
- Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use – go for it.
- Tomato: Fresh tomatoes create the base for rich, flavorful karahi masala. I use Roma tomatoes because they have less moisture than other varieties, and they cook down into the masala. I use a food processor to puree the tomatoes beforehand since my husband isn’t a fan of tomatoes; you can chop the tomato and reduce them in the pan for a thicker gravy.
- Karahi Masala: I use salt, pepper, Kashmiri chili powder, cumin powder, coriander powder, and kalonji seeds. If you’re in a hurry, use Laziza Karahi masala to flavor the dish alongside the tomatoes, ginger, and garlic.
- Cilantro: Cilantro brightens and flavors the gravy- it also serves as a garnish.
HOW TO MAKE KARAHI GOSHT
STEP 1
Warm ¼ cup ghee in a dutch oven over medium-high heat. Then, stir in the goat, and continue frying until the color of the goat changes.
STEP 2
Add ginger and garlic, and cook for another couple of minutes until the raw smell fades.
STEP 3
Combine salt, pepper, Kashmiri chili powder, cumin powder, coriander powder, and kalonji seeds in a small bowl. Add the spices and pureed tomatoes to the pan, and stir to incorporate. Cover and lower the heat to maintain a gentle simmer.
STEP 4
Let the karahi cook for 1 hour, and stir to ensure nothing sticks to the bottom of the pan. Check the goat for tenderness at the one hour mark by separating the meat from the bone using a fork. The goat should easily pull. If not, allow the meat to simmer until it reaches the desired tenderness.
STEP 5
Garnish with fresh ginger and cilantro, and serve with naan or basmati rice.
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FREQUENTLY ASKED QUESTIONS
What is karahi?
Karahi is a Pakistani masala curry that gets its name from the wok-like pan it cooks within. While the dish gets its name from the pan, karahis are better known for the rich tomato, ginger, and garlic-based gravy. Fresh ginger, cilantro, and green chilies top the curry for a concentrated flavor you’ll crave again and again. Did you enjoy this recipe for karahi gosht? Try our chicken karahi next!
Can I make karahi gosht spicy?
The ingredients create a mild karahi gosht recipe. While it’s not overly spicy, it’s packed with flavor and traditional Indian spice.
Can I freeze karahi gosht?
You sure can. First, allow the karahi to cool completely, and then add it to a freezer-safe container or bag. Karahi will freeze for up to 2 months. When you’re ready to eat, defrost it in the fridge overnight. To serve, warm it on the stove and prepare your sides.
RJ
Thursday 19th of May 2022
I tried this recipe many times and it comes out great every time. Very authentic and it reminds of karahi from the streets of Karachi.