A popular street food, the red meat in Karahi Gosht is cooked till it’s falling off the bone. Once the meat is completely coated with the spicy tomato gravy it is finished off with lots of fresh ginger and coriander (cilantro) leaves. This recipe was inspired by my beef karahi gosht and my chicken karahi recipes on this site, and pairs well with this dhaba style mash daal . As you can see, Karahi Gosht, which literally means meat cooked in a Karahi, is very popular and can be cooked with many different types of meat.
Ingredients
Although traditional karahi is made with bone-in mutton or lamb pieces, I cooked this recipe with boneless lamb pieces. For more lamb recipes, try my lamb loin chops with cilantro sauce and my tandoori grilled lamb chops recipe.
Lamb - My kids like boneless meat so I get a boneless lamb leg from Sam’s Club and cut it into small pieces to use in curries. The meat is lean, juicy and extremely tender. Cooking Oil - Use any high heat cooking oil such as avocado, canola or sunflower. Plain Yogurt - Don’t use Greek yogurt in your cooking! It will curdle and spoil your curry. Plain cows milk full fat yogurt is preferred if you want a creamy curry.
Produce
Onions - I usually like to use yellow onions. if, as in this case, I can’t source them, my second option are red onions. Tomatoes - Roma tomatoes are best suited for making curries. Garlic Paste - I batch make make my own and freeze it but premade store bought one is also an option. Cilantro - Try and buy cilantro with small, thin stems as this usually smells and tastes better. Ginger - Buy big juicy ginger with a thin skin. This will be juicier, with a better aroma and will also be easier to julienne. Green Chilies - I like using Serrano peppers but you can use jalapenos if you prefer your curry a little less spicy.
Spices
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions
Although the ingredients in this recipe are fairly simple and you should be able to find most of them, here are some substitutions you may be interested in.
Instructions
The Onions
The traditional recipe for mutton karahi or lamb karahi doesn’t call for onions. The curry is made purely from tomatoes and lots of them. With the help of 1 or more medium onions, depending on how much mutton curry you’re making, you can get the same results more quickly and affordably. Since tomatoes have a high water content, adding more would add to the cooking time and the cost. The onions add the necessary bulk, take less time to cook down and are cheaper than tomatoes!
The Lamb
The Tomatoes
The Yogurt
The Karahi Recipe
Hint: You will know that your curry is ready when the oil separates from the tomato base. This indicates that all the liquid has evaporated and the ingredients in the curry are fully blended.
Variations
As mentioned at the beginning of the post there are many different versions of making this Karahi recipe. Although Karahi Gosht, made with lamb or mutton and Chicken Karahi are amongst the most popular, here are some other versions that you may find more interesting.
Shrimp Karahi - I don’t have a recipe up for this on my site yet but Shrimp Karahi is a delicious and easy recipe to make. Fish Karahi - Similarly, Fish Karahi tastes delicious and is a great option for those trying to avoid red meat. Vegetarian Karahi - Vegetarian? Not to worry, try this recipe with mixed vegetables such as potatoes, cauliflower, carrots, green beans, bell peppers or whatever else you fancy. Tofu Karahi - Last but not least is a simple recipe, Tofu Karahi.
You can enjoy any of the above with the bread of your choice, such as plain naan, tandoori roti or garlic naan.
Equipment
The only special equipment I would recommend is a Karahi if you can source one. At a minimum try and use a Wok, which works in a similar manner. I also love using 360 Cookware products due to their vapor technology and they have an excellent Wok on their website if you want to check it out. Feel free to use my affiliate code Nosheen20 to get 20% off.
Other related Curry Recipes
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture then tag me on Instagram! Thank You!
It helps completely eliminate any raw smell the meat may have. It roasts all the spices and other ingredients, blending them into a perfect smooth paste, so that your curry is velvety smooth and doesn’t have any bits floating in it.
