Restaurant-Style Karahi Gosht Recipe at Home (Easy, 45 Minutes)

Restaurant-Style Karahi Gosht at Home

Karahi gosht is one of Pakistan’s most loved dishes, and it’s simpler than most people think. The secret is high heat, fresh tomatoes and a good masala blend. Here is how to make it at home.

Serves: 4 | Prep: 15 min | Cook: 45 min

Ingredients

• 1 kg mutton or beef (small pieces, bone-in gives more flavor)
• 1/2 cup oil or ghee
• 4 to 5 medium tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 4 to 5 green chilies, slit
• 1 packet Special Karahi Gosht Masala (use 3 table spoon (25g) quantity for 1 kg meat)
• 1/2 cup yogurt, whisked
• Fresh coriander and julienned ginger for garnish
• Salt to taste

Method

1. Sear the meat. Heat the oil in a karahi (wok) on high. Add the meat and ginger-garlic paste and fry for 8 to 10 minutes until the color changes and the raw smell goes.
2. Add tomatoes. Add the chopped tomatoes and salt. Cover and cook on medium until the meat is tender, about 30 minutes. Add small splashes of water if it dries out. Mutton takes longer than beef or chicken.
3. Add the masala. Stir in the karahi masala and yogurt. Cook uncovered on high, stirring constantly, until the oil separates and the masala turns thick and glossy.
4. Finish. Add the green chilies and cook for 2 more minutes. Garnish with ginger and coriander.

Tips

• Don’t add too much water. Karahi should be thick and clinging, not a thin curry.
• Use ripe tomatoes. They give the tang and the natural gravy.
• Serve right away with hot naan or roti, a squeeze of lemon and raita.

Want to skip measuring individual spices? Our Special Karahi Gosht Masala gives you restaurant-style flavor in one packet.