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.
Here are some key ingredients used in Karahi Gosht.
chili and ginger
Heat oil in a pot. Fry ginger, garlic and chili for a few seconds then add the lamb pieces, stir -fry for 4-5 minutes.
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.
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.
By Mariam Sodawater