Karahi Gosht - South Asian Recipe

Karahi Gosht

🌍 South Asian, Pakistan (KPK / Punjab) Difficulty: ●●●○○

Karahi cooking over high wood or coal fire gives this dish its characteristic charred, smoky notes.

Ingredients

• 1 kg mutton or goat, bone-in, cut into pieces
• 6 tbsp oil or ghee
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 6 tomatoes, chopped
• 2 tsp black pepper, freshly cracked
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 150 g plain yogurt
• 2 green chilies, julienned
• Ginger julienne and fresh cilantro for garnish
• Salt to taste

Method

1. Step 1 — In a traditional karahi (wok), heat oil on high. Add meat, sear until browned on all sides, 10 min.
2. Adding — Add ginger and garlic paste; cook 2 min.
3. Adding — Add tomatoes; cook on high heat until tomatoes completely break down and oil separates, 20 min. Stir frequently.
4. Adding — Add yogurt; stir continuously on high heat to prevent curdling.
5. Adding — Add pepper, cumin, coriander, chili powder. Cook until sauce is thick and oil floats.
6. Adding — Add garam masala. Top with green chilies, ginger julienne, and cilantro. Serve in karahi.

Tags: mutton or goat, oil or ghee, ginger paste, garlic paste, tomatoes · Source: Brittani's Almanac