Karahi Gosht
Authentic Pakistani karahi gosht features mutton or goat that cooks in a rich tomato-based curry brimming with tomatoes, ginger, garlic, and chilies.
Equipment
- Heavy-Bottomed Pan , Wok, or Karahi
Ingredients
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
- 1 - inch fresh ginger, finely grated
- 4 cloves garlic, finely minced
- 2 teaspoons kosher salt
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon coriander powder
- 1 teaspoon kalonji seeds
- ½ teaspoon black pepper, coarse ground
- ½ teaspoon ground cumin
- 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. Cook at manual 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, ground cumin, 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
Expert Tips:
- Similar to our Bhuna Gosht, karahi also involves a cooking technique called bhuna, or cooking over high heat until the ghee or oil separates. However, this technique may not be effective for goat or lamb, as these meats require longer cooking times to become tender. To overcome this, I recommend pressure-cooking the goat first, followed by a low-heat braise to help the ingredients meld together. If you don't have an Instant Pot or pressure cooker, don't worry – I've also included stovetop instructions for slow-cooking bone-in lamb or mutton.
- Remove the goat from the Instant Pot or pressure cooker and check for tenderness by attempting to separate the meat from the bone with a fork. If it's not tender enough, continue simmering until it reaches the desired tenderness. If it's tender, simmer for an additional 10-15 minutes to allow it to combine with the masala.
- While fresh tomatoes, garlic, and ginger aren't absolutely necessary, using them will enhance the flavors and produce the best results.
- 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.
- To prevent excess moisture from accumulating in the pan, it's important not to overcrowd it with goat or lamb. In case you end up with too much liquid, remove the meat and set it aside to allow the masala to cook down faster. Once it reduces, return the goat to the pan and continue cooking.
- 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 Serving | Calories: 363 kcal | Carbohydrates: 8 g | Protein: 17 g | Fat: 30 g | Sodium: 1244 mg | Fiber: 1 g | Sugar: 2 g
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!