Karahi Gosht

Authentic karahi gosht features mutton cooked in a tomato-based curry with ginger, garlic, and chiles for a tasty dinner or special meal for holidays.

5 from 12 votes

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Prep Time 10

Cook Time 1 30

Total Time 1 40

Course Main Course

Cuisine Indian, Pakistani

Servings Servings

Calories 126 kcal

Equipment

Instant Pot or Pressure Cooker
Food Processor
Heavy-Bottomed Pan like a Dutch Oven, Wok, or Karahi

Ingredients

For the Gosht:

1½ pounds goat 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 chiles
1 - inch fresh ginger, finely grated
4 garlic cloves, 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 the mutton, a little water, and salt to an Instant Pot or Pressure Cooker. Cook at manual high pressure for 30 minutes at a 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 chiles and heat until the ingredients sputter.
Add ginger and garlic, and cook for another 1-2 minutes until the raw smell fades.
Stir in the salt, pepper, Kashmiri chili powder, ground cumin, coriander powder, kalonji seeds, and pureed tomatoes.
Reduce the heat, cover, and simmer for 15 minutes. Stir the mixture occasionally to ensure nothing sticks to the bottom. Then, remove the pan from heat until the goat finishes cooking.
Remove the goat from the Instant Pot and transfer it to the reserved tomato mixture, along with fresh 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:

If you prefer whole spices, you can dry roast the cumin and coriander seeds to draw out their flavor. Then, transfer the seeds to a spice grinder to create a powder.
Similar to other dishes like bhuna gosht, karahi involves a cooking process called bhuna (an Urdu word for fried) that calls for cooking over high heat until the ghee or oil separates to create a paste. This technique may not be effective for goat or lamb, as they require a longer cooking time to become tender. That is why I pressure-cook the goat first, followed by a low-heat braise to help the ingredients combine. 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 mutton or lamb karahi.
Avoid overcrowding the pan with goat or lamb because the moisture will take longer to evaporate, no matter how much you bhuna. If you end up with too much liquid in the pan from crowding (tell me how I know this), remove the meat and set it aside; this allows the masala to cook faster. Return the goat once it reduces.

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

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!