Get ready to indulge in the warm and inviting flavors of Karahi Gosht - an easy recipe that uses simple spices and cooks up in no time, delivering an authentic taste that will win over your heart.
If you love tomatoey gravies, you'll be in love with this, and the aroma of this Karahi Gosht is just like an Indian restaurant and just like how goat karahi should be.
Karahi Gosht, either lamb or mutton, is a Pakistani traditional goat curry with tomato-based gravy and is made in a narrow-based wok. Lamb or mutton are both used to make karahi and are referred to as 'Gosht Karahi'.
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What makes this recipe best?
Meat for Karahi: Karahi Gosht is usually made with bone-in cuts because they are high in fat and the juices from bones make the Karahi absolutely finger-licking good. We recommend using lamb shoulder, chops, lamb leg or shanks for Karahi.
With or without onion: Onion is not added to restaurant-style Karahi. However, adding a small onion holds all the tomatoey goodness and keeps the Mutton or lamb Karahi juicy so while you enjoy some meat you also have some gravy to dip the naan.
Fat: Lamb Karahi is best cooked in ghee as the aroma of ghee and the way it shines out all flavors are beyond any other fat. Butter is a good option to substitute ghee. I prefer a combination of butter and oil to keep it light and tasty.
Ingredients
To enhance your understanding, here are some key ingredients used in Karahi Gosht (lamb version), visually presented:
- Lamb: Opt for bone-in lamb for a more flavorful Karahi Gosht, as the bones contribute to the rich taste of the dish. Consider using fatty cuts of lamb like shoulder, chops, and shanks.
- Ghee or oil: While I used oil in this recipe for simplicity and healthiness, I still like to add a little ghee or butter in the end for richness.
- Fresh tomatoes: Choose fully ripened, firm tomatoes that are deep red in color for the best flavor. I prefer using freshly blended tomato puree.
- Ginger: A generous amount of ginger is essential for authentic Karahi Gosht, as it adds depth and complexity to the dish. I used ginger and garlic separately but you can make ginger garlic paste instead.
- Black pepper: Freshly ground black pepper is preferable over bottled pepper due to its more intense flavor. Grinding it yourself is worth the effort.
- Green chilies: Like ginger, green chilies are a vital component of Karahi Gosht, contributing to both its taste and aroma. Use thicker, milder chilies for garnishing and smaller, spicier ones for the curry.
- Dried fenugreek (optional): Adding dried fenugreek leaves provides a distinct Punjabi or Lahori touch to the Karahi Gosht, but you can omit it if desired.
- Kashmiri chili powder or paprika: This ingredient primarily enhances the vibrant color of the dish. If your tomatoes already impart a rich red hue, you can omit it.
- Spices: This karahi requires simple Indian spices like cumin, coriander, turmeric, garam masala, red chili powder, and salt.
How to make it?
Karahi is the easiest of all Pakistani curries and you can't go wrong with it.
- Heat oil in a pot ( you can use the instant pot or pressure cooker). Fry ginger garlic and chili for a few seconds then add the lamb pieces, stir -fry for 4-5 minutes until lamb has changed its color and has developed light golden marks on the surface.
- Now, add ¾ cup water. Cover and cook lamb on medium-low heat until half-done about 15-25 minutes, and set aside. (Adjust cook time if using an instant pot or pressure cooker.)
- Simultaneously, in a wok saute onions in oil until golden.
- Then add all the spices and cook for a minute.
- Next, add blended tomatoes to the fried onion masala. Cover and cook gravy on medium heat for 5-7 minutes.
- Then remove the lid and dry excess tomato water on medium-high heat until you see oil shining on the sides of pan and gravy is thick, (bhunnofy). Stir frequently.
- By the time your gravy is cooked your lamb should be half done. Add lamb pot to the tomato gravy. (You might have a little or more water).
- Add 1-2 tablespoons ghee and dried fenugreek leaves, and few chilies. Cover and cook until lamb is tender for about 10 minutes. (Use your best judgment and adjust the consistency of the gravy by adding a little water, only if needed.
- Finally, garnish with ginger, and fresh cilantro. Serve Lamb Karahi with naan, chapati roti, or plain rice with lemon wedges, fresh salad, and raita on the side.
Expert Tips
- Make sure to use a karahi or a large frying pan for cooking so you have enough surface to allow stir frying karahi and give it that amazing taste.
- If you make Karahi often then double or triple the dry spices measure, mix well, and store in the fridge. This makes cooking very quick.
- Authentically, roughly chopped tomatoes are added to Lamb Karahi but I have found tomato purée gives you a very smooth texture and a lovely visual appeal. If using a canned tomato puree, measure about 1.5 cups.
- Karahi is a very versatile dish and can be made with chicken, mutton, lamb, fish, and prawn.
FAQ
Lamb shoulder and lamb chops are considered best, because the fattier, the more flavorful. Other great options are lamb leg pieces and lamb shanks for tender meaty pieces. You can add extra ghee or butter if using lean mutton cuts.
Karahi tastes best with Roghni Naan or garlic naan. But other carbs taste great too like roti, chapati, pita bread, and rice. Further, raita and fresh cucumber salad pair best with Lamb Karahi.
If doubling this recipe look for a large karahi as you need to have enough surface for the karahi to stir-fry. If going 4X consider working 2 woks or in batches.
Yes, Karahi freezes very well and comes out just like fresh as everything is cooked and there are no veggies that will melt upon defrosting.
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📖 Recipe
Karahi Gosht
Equipment
Ingredients
FOR LAMB / MUTTON
- 1 tablespoon oil
- 1 tablespoon green chili paste, or less
- 1 tablespoon ginger paste
- ½ tablespoon garlic paste
- 500 grams lamb or mutton, preferably lamb shanks or shoulder cut into pieces, notes1
- ¾ cup water
FOR GRAVY
- 4 tablespoon oil or ghee, divided
- 1 onion, chopped (¼ cup onion for little gravy or ½ cup onion for more gravy or skip onion for dry Karahi)
Spices
- 1 teaspoon Kashmiri chili powder, notes 2
- 1 teaspoon cumin powder
- ½ teaspoon red chili flakes , skip for less spicy
- ½ teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper
- ½ teaspoon garam masala powder, notes 3
- ½ teaspoon salt, more to taste
Other
- 4 tomato, pureed in a food processor, notes 4
- 1 teaspoon dry fenugreek leaves, Kasuri Meethi, notes 5
- 1-2 tablespoon butter or ghee
- 3-4 thick green chilies, deseeded and cut in half lengthwise
- 1- inch ginger, cut in julienne
- 2 tablespoon chopped fresh coriander
Instructions
- Heat oil in a pot ( you can use the instant pot or pressure cooker). Fry ginger garlic and chili for a few seconds then add the lamb pieces, stir -fry for 4-5 minutes until lamb has changed its color and has developed light golden marks on the surface.
- Now, add ¾ cup water. Cover and cook lamb on medium-low heat until half-done about 15-25 minutes, and set aside. (Adjust cook time if using an instant pot or pressure cooker.)
- Simultaneously, in a wok saute onions in oil until golden. Then add all the spices and cook for a minute.
- Next, add blended tomatoes to the fried onion masala. Cover and cook gravy on medium heat for 5-7 minutes.
- Then remove the lid and dry excess tomato water on medium-high heat until you see oil shining on the sides of the pan and the gravy is thick. Stir frequently.
- By the time your gravy is cooked your lamb should be half done. Add lamb pot to the tomato gravy. (You might have a little or more water). Add 1-2 tablespoons ghee and dried fenugreek leaves, and a few chilies. Cover and cook until lamb is tender for about 10 minutes. (Use your best judgment and adjust the consistency of the gravy by adding a little water, only if needed.
Notes
- Protein options: chicken, fish, prawn, camel, beef all are good options. Chicken, fish, and prawn don't require separate cooking of step 1. And all ingredients for lamb should be added in step 6 and cooked until the meat is tender. Cooking time will vary.
- Kashmiri Chilli powder: This is a less spicy chilli powder that gives a bright red colour to karahi. You can replace it with paprika.
- Garam masala: is Indian whole spice powder and is very aromatic. In karahi, you can replace it with black pepper or just skip it.
- Tomato: Choose bright red tomato for puree. Or replace with 1â…“ cup canned tomato puree or 1â…“ cup canned crushed tomatoes or â…“ cup tomato paste.
- Kasuri methi or fenugreek leaves: can be bought from the Indian store and can be used in Indian curries and veggies. It gives karahi it's specific aroma but some readers suggest skipping it also works.
Erica says
this is a wonderful recipe! its going to become a firm favourite!
Mariam Sodawater says
Thank you so much for the feedback.
Craving Zone says
Looks so tempting!
Recipe 52 says
Thanks a lot!