Pakistani Karahi Gosht – Goat Tomato Curry

Pakistani Karahi Gosht – Pakistani karahi gosht draws its flavor from a thick, tomato-based curry made with tomatoes, lots of fresh ginger, garlic, and green chilies. Karahi Gosht is well-known in Pakistan and India because of its popularity in restaurants and dhabas. While modern recipes tend to include onion or yogurt, we stick to the basics with our take on a Pakistani classic. My Pakistani father-in-law liked this meal so much he was all but licking his plate the first time I served it! 

WHAT IS KARAHI?

Karahis are one of my favorite dishes to prepare for my family; karahi is a traditional Pakistani curry-like dish that gets its name from the wok-like pan it cooks in.

While the dish gets its name from the pan, karahis are better known for their tomato-based masala or “curry”. Fresh ginger, garlic, and green chilies cook with other spices to impart a concentrated flavor you’ll want to make again and again. Try our chicken karahi next!

WHAT YOU NEED TO MAKE THIS RECIPE

For the Gosht:

• Mutton: If local grocery stores doesn’t carry goat, where can you find it? I recommend visiting a local Indian, Mexican, or Asian market; they should have it. Places like Whole Foods have goat meat in stock- though they are quite a bit more expensive. 

For the Karahi Masala:

• Ghee: Ghee is a staple in Indian and Pakistani cuisine and develops a deep, nutty flavor to set the stage for the dish. You can use other oil to fry the goat, but you’ll love the flavor profile using ghee. Mustard oil is a great alternative.
• Cumin Seed: Cumin seeds toast in ghee to pronounce and enhance their natural flavor.
• Chilies: Green chilies add heat that doesn’t overwhelm unless you want them to. If you prefer a more spicy curry, chop the chilies before adding them.
• Ginger: Ginger is one of my favorite ingredients in karahi! It flavors the masala and serves as a tasty garnish. 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; cook with your heart!
• Tomato: Fresh tomatoes create the base for am authentic karahi. I use Roma tomatoes because they have less moisture than other varieties and cook down into the masala. I also use a food processor to puree the tomatoes beforehand since my husband isn’t a fan of tomatoes. Pureeing the tomatoes is an easy way to disguise them; you can also chop the tomato and reduce them in the pan for a thicker gravy, though this will increase the cooking time considerably.
• Seasoning: Salt, pepper, Kashmiri chili powder, cumin powder, coriander powder, and kalonji seeds come together to season this dish. If you’re in a hurry, use Laziza Karahi masala alongside the tomatoes, ginger, and garlic.
• Cilantro: Finish karahi with cilantro, but skip it if it’s not your thing.

HOW TO MAKE KARAHI GOSHT

For the Gosht:

For the Karahi Masala:

Remove the goat from the Instant Pot or pressure cooker. Check for tenderness by attempting to separate the meat from the bone using a fork. The goat should easily pull.

CAN I SLOW-COOK GOAT KARAHI?

To speed up the cooking process, I pressure-cook the goat to help it become tender before adding it to the tomato masala. Traditional karahi is often prepared by quick-frying the goat, then reducing the heat for a slow braise. You can easily make our recipe using that method, and here’s how:

1. Warm 1/4 cup of ghee in a heavy-bottomed pan over medium-low heat. Add cumin seeds and green chilies. Cook until they begin sputtering.
2. Increase the heat to medium-high, add the remaining ghee, and stir in the goat. Continue to fry until the color of the goat changes.
3. Stir in the ginger and garlic, and cook for about 2 minutes.
4. Next, Add salt, pepper, Kashmiri chili powder, cumin powder, coriander powder, and kalonji seeds to a small bowl. Stir the spices, cilantro, and pureed tomatoes into the pan. Lower the heat, cover and gently simmer.
5. Let the karahi cook for about 1 hour; stir frequently to ensure nothing sticks to the bottom of the pan. At the 1 hour mark, check the goat for tenderness, by attempting to separate 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.
6. Garnish with fresh ginger, cilantro, and green chilies. Serve with naan or basmati rice.

COOKING TIPS

• Karahi’s come together using high heat throughout the cooking process. That doesn’t necessarily work with goat since it takes longer to become tender. For that reason, I pressure cook the goat followed by a braise with low heat, allowing the ingredients to incorporate.
• Fresh tomatoes, garlic, and ginger aren’t required, but they are highly encouraged! 

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of these Indian-inspired meals!  

SERVING SUGGESTIONS

• Naan
• Roti
• Chapati
• Basmati Rice
• Chickpea Salad
• Pulao
• Raita
• Chutney
• Avocado Cucumber Tomato Salad

WHAT TO DO WITH THE LEFTOVERS

• FRIDGE – Store the leftovers in an air-tight container; it will keep for 2-4 days.
• FREEZE – Allow the dish to cool completely, and add it to a freezer-safe container or bag. Karahi freezes for up to 2 months. When you’re ready to eat, defrost in the fridge overnight.
• REHEAT – To serve, warm it on the stove and prepare your sides.

FREQUENTLY ASKED QUESTIONS

YOU SHOULD ALSO TRY:

• Butter Chicken
• Moong Dal (Instant Pot and Stovetop)
• Chana Masala
• 19 Eid Recipes and Our Favorite Mutton Karahi
• And More!