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Pakistani Karahi Gosht

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. 

A single serving of karahi gosht topped with fresh ginger and cilantro.
A single serving of karahi gosht topped with fresh ginger and cilantro.

Pakistani Karahi Gosht

Tressa Jamil
Mutton karahi or karahi gosht is a popular dish in Indian cuisine, known for its rich and concentrated tomato-based curry. The karahi is flavored using ginger, garlic, onion, green chilis, and traditional Indian spices. 
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Main Course
Cuisine Indian, Pakistani
Servings 4 people
Calories 363 kcal

Equipment

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

Serving: 1 ServingCalories: 363kcalCarbohydrates: 8gProtein: 17gFat: 30gSodium: 1244mgFiber: 1gSugar: 2g
Keyword karahi gosht
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!

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

Fry goat in ghee to begin making 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.

Fry until the goat changes color.

STEP 2

Add ginger and garlic, and cook for another couple of minutes until the raw smell fades.

Add the karahi gosht masala.

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.

Cover and cook the goat on medium until it cooks down and becomes tender.

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.

Karahi gosht finished cooking and ready to be served.

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.

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Recipe Rating




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.