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Pakistani Karahi Gosht – Goat Tomato Curry

Pakistani Karahi GoshtPakistani 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! 

Karahi gosht in a karahi and topped with fresh cilantro and ginger.

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:

Pressure-cook the goat meat before adding it to the karahi masala.

Add goat, water, and salt to an Instant Pot or Pressure Cooker. I recommend cooking the gosht at high pressure for 30 minutes if you’re at low elevation and 1 hour for those at high elevation.

For the Karahi Masala:

Fry cumin seeds and chilies in ghee.

Warm the ghee in a heavy-bottomed pan over medium-high heat. Then, add cumin seeds and green chilies. Cook until they begin sputtering.

Add the garlic and ginger to the chilies and cumin seeds.

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

Add the spices and the tomatoes puree to the ginger and garlic mixture.

Add salt, pepper, Kashmiri chili powder, cumin powder, coriander powder, and kalonji seeds to a small bowl. Stir the spices and pureed tomatoes into the pan.

Add the spices and the tomatoes puree to the ginger and garlic mixture.

Lower the heat, cover, and simmer for 15-20 minutes; stir frequently to ensure nothing sticks to the bottom. Then, remove from heat until the goat finishes cooking.

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.

Add the pressure-cooked goat meat to the masala and add cilantro.

Add the meat to the reserved tomato masala, along with cilantro. If the goat is not pull-apart tender, simmer until it reaches the desired tenderness. If the goat is tender, simmer for 10-15 minutes until the goat incorporates with the masala.

Stir and simmer the karahi gosht to allow the ingredients to incorporate.

Garnish with fresh ginger and cilantro, and serve with naan or basmati rice.

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!  

Karahi gosht in a karahi and topped with fresh cilantro and ginger.

SERVING SUGGESTIONS

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

Can I make karahi gosht spicy?

It may appear spicy at first glance, but our goat karahi recipe yields a more mild gravy or curry. While not overly spicy, it’s packed with flavor and traditional Indian spice. If you prefer a spicier karahi, consider chopping the chilis before adding them. You can also increase the Kashmiri chili powder to three teaspoons.

What is gosht?

Gosht is a Persian word for meat. In India and Pakistan, gosht most often refers to goat or lamb.

How do I make sure the gosht is tender?

Unlike chicken karahi, goat or lamb karahi more require time to become tender. Pressure-cook the goat, and reduce the heat to slow braise for the remaining cooking time to ensure it has time to cook and become fork-tender while incorporating with the masala.

Can I use the same recipe to make lamb karahi?

Goat meat and lamb require extra time to cook and become tender. Because of that, this recipe can be used to make lamb karahi.

What does karahi taste like?

Enjoy a flavorful tomato-based gravy spiced with fresh garlic and ginger. The chilis gently heat the curry, while the spices used round out the flavors.

YOU SHOULD ALSO TRY:

Karahi gosht in a karahi and topped with fresh cilantro and ginger.

Pakistani Karahi Gosht – Goat Tomato Curry

Tressa Jamil
Enjoy our authentic take on karahi gosht made with a tomato-based curry and seasoned with lots of fresh ginger, garlic, green chilies.
5 from 1 vote
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

Ingredients
  

For the Gosht:

  • 1 ½ pounds mutton bone-in, cut into 1-inch pieces
  • 1 teaspoon kosher salt
  • 1 cup water

For the Karahi:

For the Garnish:

  • ¼ cup fresh ginger cut into batons for garnish
  • ¾ cup cilantro chopped, for garnish

Instructions
 

For the Gosht:

  • Add goat, water, and salt to an Instant Pot or Pressure Cooker. I recommend cooking the gosht at high pressure for 30 minutes if you’re at low elevation and 1 hour for those at high elevation.

For the Karahi:

  • Warm the ghee in a heavy-bottomed pan over medium-high heat. Then, add cumin seeds and green chilies. Cook until they begin sputtering.
  • Add ginger and garlic, and cook for another couple of minutes until the raw smell fades.
  • Add salt, pepper, Kashmiri chili powder, cumin powder, coriander powder, and kalonji seeds to a small bowl. Stir the spices and pureed tomatoes into the pan.
  • Lower the heat, cover, and simmer for 15-20 minutes; stir frequently to ensure nothing sticks to the bottom. Then, remove from heat until the goat finishes cooking.
  • 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.
  • Add the meat to the reserved tomato masala, along with cilantro. If the goat is not pull-apart tender, simmer until it reaches the desired tenderness. If the goat is tender, simmer for 10-15 minutes until the goat incorporates with the masala.
  • Garnish with fresh ginger and cilantro, and serve with naan or basmati rice.

Notes

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! 
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
 
Web Story:

Nutrition

Serving: 1 ServingCalories: 363kcalCarbohydrates: 8gProtein: 17gFat: 30gSodium: 1244mgFiber: 1gSugar: 2g
Keyword karahi gosht, karahi masala
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!
Recipe Rating




Bianca

Saturday 16th of July 2022

I was so excited to try this recipe! Pakistani curry sounded so good and it absolutely did not disappoint! It was so delicious

Tressa Jamil

Saturday 16th of July 2022

It's one of our favorites and always hits the spot!

Fede

Thursday 14th of July 2022

I made this few times and was incredibly good.

Tressa Jamil

Thursday 14th of July 2022

I love hearing that it's become a regular part of your rotation.

Giangi

Wednesday 13th of July 2022

I was looking for a new recipe to make with my pressure cooker, and I found yours. The lamb was just full of flavor and so tender. The sauce was so savory. Thank you for sharing

Tressa Jamil

Wednesday 13th of July 2022

Pressure-cooking the meat is a complete game-changer.

Ashley

Friday 8th of July 2022

I made this for my family last night and it was incredible!

Tressa Jamil

Friday 8th of July 2022

I am happy to hear that you enjoyed it!

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.

Tressa Jamil

Sunday 12th of June 2022

Wow, what high praise. Thank you for taking the time to let us know you enjoyed it.