Karahi Gosht (Lamb or Mutton Karahi)

Karahi Gosht – Pakistani karahi gosht boasts a thick, flavorful tomato-based curry made from fresh tomatoes, lots of fresh ginger, garlic, and green chilies. Karahi Gosht is a traditional recipe cherished in Pakistan and India, primarily due to its popularity in restaurants and dhabas or its presence on special occasions. While modern recipes include onion or yogurt, we stick to the basics with our take on the Pakistani classic. 

WHAT IS KARAHI GOSHT?

Karahi is one of my favorite dishes to prepare for my family. The traditional Pakistani curry dish hails from the Khyber Pakhtunkhwa region of Pakistan; when using the term karahi gosht, most people are referring to goat or lamb, but you can make the dish with chicken, beef, and fish! Once you’ve made this recipe, try our restaurant-style Chicken Karahi next!

WHAT YOU NEED TO MAKE THIS RECIPE

For the Gosht:

• Mutton or Lamb: I use bone-in goat shoulder to make this recipe. You can cut the shoulder yourself or ask the butcher to cut it into smaller pieces. I usually purchase goat or lamb at local Indian, Arab, Mexican, or Asian market. Places like Whole Foods carry both; however, they are 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 masala; 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. 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 with fresh ginger are the best!
• Garlic: I suggest using four cloves, but don’t let my recipe tell you how much garlic to use- measure with your heart.
• Tomato: Fresh tomatoes are the base for authentic karahi recipes. I use Roma tomatoes since they have less moisture than other varieties. I use a food processor to puree the tomatoes beforehand to reduce the cooking time and disguise them for my husband; traditional recipes call for cut or diced tomatoes that fry in the pan. You can go this route, but it will increase the cooking time.
• Spices: Salt, pepper, Kashmiri chili powder, cumin powder, coriander powder, and kalonji seeds come together to season this dish. For a quick meal- use Laziza Karahi masala alongside the tomatoes, ginger, and garlic.
• Cilantro: Finish karahi with cilantro, but feel free to skip it if it’s not your thing.

HOW TO MAKE KARAHI GOSHT

The full recipe with measurements is in the recipe card below.

Add lamb or mutton, 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 a higher elevation.

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

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

Stir the salt, pepper, Kashmiri chili powder, cumin powder, coriander powder, kalonji seeds, and pureed tomatoes into the mixture.

Lower the heat, cover, and simmer for 15 minutes; stir 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 and add it to the reserved tomato masala, along with the 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 it combines with the masala.

Garnish with fresh ginger and cilantro, and serve with naan or Basmati Rice.

CAN I MAKE GOAT KARAHI ON THE STOVETOP?

To speed up the cooking process, I pressure-cook the goat to help it become tender before adding it to the masala. Traditional karahi Is commonly 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.

COOKING TIPS

• Like our Bhuna Gosht recipe, the cooking technique to make karahi is one called bhuna, which is the process of cooking over high heat until the ghee or oil separates. That doesn’t necessarily work with goat or lamb since they require longer cooking time to become tender. For that reason, I pressure cook the goat followed by a braise with low heat, allowing the ingredients to incorporate. If you don’t have an Instant Pot or pressure cooker, I included instructions for how you can slow cook the bone-in lamb or mutton on the stovetop.
• Remove the meat from the Instant Pot or pressure cooker and check for tenderness by attempting to separate the meat from the bone using a fork. If the goat is not pull-apart tender, simmer until it reaches the desired tenderness. If it’s tender, simmer for 10-15 minutes until it combines with the masala.
• For best results, fresh tomatoes, garlic, and ginger aren’t required, but they are highly encouraged! 
• Avoid overcrowding the pan with goat or lamb because the moisture won’t evaporate. If you end up with too much liquid in the pan (tell me how I know this), remove the meat and set it aside; this allows the masala to cook down faster. Return the goat once it reduces.
• If you prefer more curry to eat with roti or chapati, use 1 to 2 more tomatoes.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, try one of our other Indian-inspired favorites!  

Instant Pot Chicken Biryani

Aloo Keema (Ground Beef and Potatoes)

Yakhni Pulao

Yakhni Soup

SERVING SUGGESTIONS

• Basmati Rice, Jeera Rice, Pulao, Cauliflower Rice
• Naan, Chapati, Roti
• Chickpea Salad, Avocado Cucumber Tomato Salad
• Easy Raita, Chutney
• Mango Lassi

WHAT TO DO WITH THE LEFTOVERS

• FRIDGE – Store the leftovers in an airtight container; it will keep for 2-4 days.
• FREEZER – Allow the dish to cool, and add it to a freezer-safe container or bag. Karahi Gosht freezes for up to 2 months. When you’re ready to eat, defrost in the fridge overnight.
• REHEAT – Leftover karahi is even more delicious since the ingredients have had the chance to come together; warm them on the stovetop and prepare your sides.

FREQUENTLY ASKED QUESTIONS

YOU SHOULD ALSO TRY:

• Butter Chicken
• Moong Dal (Instant Pot and Stovetop)
• Authentic Chana Masala Recipe
• 19 Eid Recipes
• And Indian and Pakistani recipes!

Karahi Gosht (Lamb or Mutton Karahi)

Tressa Jamil

Our Pakistani karahi gosht recipe boasts a thick, flavorful tomato-based curry made from fresh tomatoes, lots of fresh ginger, garlic, and green chilies.

5 from 6 votes

Print Recipe Pin Recipe

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

• Instant Pot , or Pressure Cooker
• Food Processor
• Heavy-Bottomed Pan , Wok, or Karahi

Ingredients

  

1x2x3x

For the Gosht:

• 1 ½ pounds lamb or mutton shoulder bone-in, cut into 1-inch pieces
• 2 teaspoons kosher salt
• 1 cup water

For the Karahi:

• 3-4 tablespoons ghee
• 2 teaspoons cumin seeds
• 2-3 green chilies split lengthwise, plus slices to garnish
• 1 -inch fresh ginger, finely minced
• 4 cloves garlic, finely minced
• 2 teaspoons salt
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon coriander powder
• 1 teaspoon kalonji seeds
• ½ teaspoon black pepper, coarse ground
• ½ teaspoon cumin powder
• 4 Roma tomatoes, pureed
• ¼ cup cilantro, chopped

For the Garnish:

• 2 -inch fresh ginger, julienne, for garnish
• ¾ cup cilantro chopped, for garnish

Instructions

 

• Add lamb or mutton, 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 a higher elevation.
• Meanwhile, warm the ghee in a heavy-bottomed pan over medium-high heat. Then, add cumin seeds and green chilies. Cook until they sputter.
• Add ginger and garlic, and cook for another couple of minutes until the raw smell fades.
• Stir the salt, pepper, Kashmiri chili powder, cumin powder, coriander powder, kalonji seeds, and pureed tomatoes into the mixture.
• Lower the heat, cover, and simmer for 15 minutes; stir 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 and add it to the reserved tomato masala, along with the 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 it combines with the masala.
• Garnish with fresh ginger and cilantro, and serve with naan or Basmati Rice.

Notes

Cooking Tips: 

• Like our Bhuna Gosht recipe, the cooking technique to make karahi is one called bhuna, which is the process of cooking over high heat until the ghee or oil separates. That doesn’t necessarily work with goat or lamb since they require longer cooking time to become tender. For that reason, I pressure cook the goat followed by a braise with low heat, allowing the ingredients to incorporate. If you don’t have an Instant Pot or pressure cooker, I included instructions for how you can slow cook the bone-in lamb or mutton on the stovetop.
• Remove the meat from the Instant Pot or pressure cooker and check for tenderness by attempting to separate the meat from the bone using a fork. If the goat is not pull-apart tender, simmer until it reaches the desired tenderness. If it’s tender, simmer for 10-15 minutes until it combines with the masala.
• For best results, fresh tomatoes, garlic, and ginger aren’t required, but they are highly encouraged! 
• Avoid overcrowding the pan with goat or lamb because the moisture won’t evaporate. If you end up with too much liquid in the pan (tell me how I know this), remove the meat and set it aside; this allows the masala to cook down faster. Return the goat once it reduces.
• If you prefer more curry to eat with roti or chapati, use 1 to 2 more tomatoes.

 

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.

Nutrition

Serving: 1 ServingCalories: 363kcalCarbohydrates: 8gProtein: 17gFat: 30gSodium: 1244mgFiber: 1gSugar: 2g

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!