karahi gosht

Lamb Karahi or Karahi Gosht is a traditional Pakistani (Lahore) curry, usually made in a wok. This is a rich delicious tomato based gravy with tender pieces of lamb.  

Lamb Karahi

Salt

Garlic (crushed)

inch Ginger (crushed)

Onion (diced)

tbsp Ghee

tsp Cumin Seeds

Green Cardamom

Black Cardamom (optional)

Cinnamon Stick

Peppercorns

Cloves

Onions (Diced)

tbsp Green Chilli Paste (adjust

tsp Red Chilli Powder

Cumin Powder

Coriander Powder

tsp Turmeric Powder

300 g Tomatoes (Pureed)

tbsp Plain Yoghurt (Optional)

tbsp Dried Fenugreek (Skip if you can't find it)

tbsp Ground Garam Masala (or Madras Curry Powder)

Fresh Coriander Leaves

Small peice Ginger (Julienned finely)

Green Chillies (Slit)

Add meat to a pot with ginger, garlic, salt and onions. Pour over enough water to cover the meat plus 2 extra inches. Bring to a boil and then simmer for 30 minutes on low. Reserve the stock.   

In a wok or pot, add ghee/oil. Once hot, add cumin seds,  cardamoms, cinnamon sticks, peppercorns, cloves and cook till fragrant. 1 - 2 minutes.

Add onions and cook till golden brown. Around 15 minutes on low.

Add Garlic, Ginger and green chilli and continue cook for a further 2 minutes.

Add the boiled lamb to the pot with Red Chilli Powder, Cumin Powder, Coriander Powder, Turmeric Powder and Salt. Fry the lamb in the pot for 2 - 3 minutes.  

Add pureed tomatoes and a ladleful of the stock. Cook covered on low for 15 minutes or until the oil separates from the tomatoes on the side.

Add yoghurt. Stir in fenugreek leaves, ground Garam Masala and Green Chillies. 

Cover and cook on low for 10 minutes or until the lamb is cooked through and tender adding more stock if needed. 

Garnish with Fresh Chillies, Sliced Ginger and Coriander. Serve with naan, chapati or rice.

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

Pakistani Karahi Gosht - Goat Tomato Curry

½ pounds mutton (bone-in,

salt

water

ghee (divided)

cumin seeds

Thai green chilies (split lengthwise, plus more to garnish)

ginger (finely minced)

garlic (minced)

black pepper (coarse ground)

Kashmiri chili powder

cumin powder

coriander powder

kalonji seeds

Roma tomatoes (pureed)

cilantro (chopped)

ginger

cilantro (chopped, for garnish)

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 Gosht:

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.

For the Karahi:

KarahiGosht is a decadent and rich curry made with either lamb or mutton on the bone,slow-cooked in a thick gravy. Both Mutton Karahi and Lamb Karahi are best served with Naan or Basmati rice.

Karahi Gosht (Mutton or Lamb Karahi)

Kilogram Lamb lamb

Yogurt (full fat

Salt (Sea Salt or Kosher Salt)

Turmeric Powder (haldi)

inch Ginger (organic ginger root)

Garlic (peeled)

Mustard Oil

Red Onions (Thinly sliced)

Garam Masala (See notes)

Kashmiri Red Chili Powder

Fennel Powder

Tablespoons Tomato Paste

Water

Prepare your lamb or mutton pieces by rinsing with water, and patting dry with kitchen paper

In a large mixing bowl, add the lamb pieces, followed by freshly crushed ginger and garlic. Add yogurt, enough sea salt to season the meat and turmeric. Mix well and cover and keep aside for at least 1 hour or even overnight.

While the meat is marinating, heat a heavy-bottomed Dutch Oven or a heavy pot on the stovetop.

Add mustard oil and let the oil heat up.

Once the oil is hot, add sliced onions, and saute in mustard oil for 5-7 minutes until the onions and browned.

Once the onions are browned, add the marinated meat. Mix with the onions.

Add all the spice powders - garam masala, cumin, coriander, fennel, Kashmiri red chili powder. Mix again.

Add the concentrated tomato paste. Mix well.

Add 1/2 a cup of water and mix the meat well.

Cover the pot with a lid and let it cook on medium-low heat for 30 minutes.

After 30 minutes of slow-cooking, open the lid check to see if there is any residue sticking to the base of the pot.

Use the spatula to remove any residue at the base. It is IMPORTANT that you remove the residue at the base with your spatula before you let it cook again.

If you like your gravy to be thicker, add another 1/2 cup of water, then cover the pot with the lid again. Continue to cook covered, on low-medium heat for 45- 50 minutes, until the lamb is cooked and tender.

To check for doneness, use a fork - it should easily pierce the meat and the gravy should be thick.

Your lamb karahi or mutton karahi is ready to be served with tandoori roti or naan or basmati rice.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1631689326/ztgduqnc8bhta6ligldo.mp4

How to make authentic Lamb Karahi (Karahi Gosht) - a deliciously rich and aromatic slow-cooked lamb in a thick gravy. A dish inspired by the influence of Mughlai cuisine in India.

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