Karahi Gosht Recipe

Introduction

Karahi Gosht is a flavorful and tender lamb curry, slow-cooked with aromatic spices and tangy tomato paste. This traditional dish is perfect for those who love rich, hearty meals with a touch of spice. It pairs wonderfully with naan or basmati rice for a wholesome experience.

Ingredients

• 1 Kilogram Lamb or Mutton (bone-in pieces, such as lamb shoulder)
• ¾ cup Full fat or Greek yogurt
• 1.5 teaspoon Salt (sea salt or kosher salt)
• 1 teaspoon Turmeric powder
• 1 inch Ginger (fresh, peeled)
• 4-5 Garlic cloves (peeled)
• 4 tablespoons Mustard oil
• 3 Red onions (thinly sliced)
• 1 teaspoon Cumin powder
• 2 teaspoon Garam masala
• 2 teaspoon Kashmiri red chili powder
• 1.5 teaspoon Fennel powder
• 1 teaspoon Coriander powder
• 3 tablespoons Tomato paste
• ½ cup Water (plus additional if needed)

Instructions

1. Step 1: Rinse the lamb or mutton pieces under cold water and pat dry with kitchen paper. In a large mixing bowl, combine the meat with freshly crushed ginger and garlic, yogurt, salt, and turmeric powder. Mix thoroughly, cover, and marinate for at least 1 hour or overnight for best results.
2. Step 2: Heat a heavy-bottomed Dutch oven or pot over medium heat. Add the mustard oil and allow it to heat fully. Add the thinly sliced onions and sauté for 5-7 minutes until the onions turn a deep golden brown.
3. Step 3: Add the marinated meat to the browned onions and mix well to combine.
4. Step 4: Sprinkle in the cumin powder, garam masala, coriander powder, fennel powder, and Kashmiri red chili powder. Stir to coat the meat evenly with spices.
5. Step 5: Stir in the tomato paste and mix thoroughly.
6. Step 6: Pour in ½ cup of water, stir everything together, cover the pot with a lid, and cook on medium-low heat for 30 minutes.
7. Step 7: After 30 minutes, remove the lid and check the bottom of the pot for any residue. Use a spatula to scrape off any browned bits to prevent burning.
8. Step 8: If you prefer a thicker gravy, add another ½ cup of water. Cover again and cook on low-medium heat for an additional 45-50 minutes, or until the lamb is tender and easily pierced with a fork. The gravy should be thick and flavorful.
9. Step 9: Serve hot with tandoori roti, naan, or basmati rice for a satisfying meal.

Tips & Variations

• For extra depth of flavor, marinate the meat overnight in the refrigerator.
• Use bone-in pieces for richer taste and juicier meat.
• If mustard oil is unavailable, use vegetable oil, though mustard oil provides a distinctive flavor.
• Adjust chili powder according to your spice tolerance for a milder or hotter dish.
• Add fresh chopped coriander (cilantro) at the end for a fresh aromatic garnish.

Storage

Store leftover Karahi Gosht in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the gravy has thickened too much. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef or chicken instead of lamb for Karahi Gosht?

Yes, you can substitute beef or chicken, but cooking times will vary. Beef may require longer cooking for tenderness, while chicken will cook faster. Adjust accordingly and monitor meat doneness.

What is the best way to avoid the curry sticking to the pot?

Using a heavy-bottomed pot and stirring occasionally helps prevent sticking. Scraping any residue off the base after 30 minutes as instructed is important to avoid burning and ensure even cooking.

Karahi Gosht Recipe

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4.7 from 148 reviews

Karahi Gosht is a traditional South Asian dish featuring tender lamb or mutton pieces slow-cooked in a blend of aromatic spices, yogurt, and tomato paste. This rich and flavorful curry is prepared using mustard oil and finished with a thick, luscious gravy, perfect to be enjoyed with tandoori roti, naan, or basmati rice.

• Author: nova
• Prep Time: 15 minutes plus at least 1 hour marination
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes plus marination time
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: South Asian, Pakistani, Indian

Ingredients

Scale 1x2x3x

For the Marination

• 1 Kilogram Lamb or Mutton (bone-in pieces like lamb shoulder)
• ¾ cup Yogurt (full fat or Greek yogurt)
• 1.5 teaspoon Salt (Sea Salt or Kosher Salt)
• 1 teaspoon Turmeric Powder (haldi)
• 1 inch Ginger (organic ginger root)
• 4–5 cloves Garlic (peeled)

Other Ingredients

• 4 tablespoons Mustard Oil
• 3 Red Onions (thinly sliced)
• 1 teaspoon Cumin Powder
• 2 teaspoon Garam Masala
• 2 teaspoon Kashmiri Red Chili Powder
• 1.5 teaspoon Fennel Powder
• 1 teaspoon Coriander Powder
• 3 Tablespoons Tomato Paste
• ½ cup Water (plus additional ½ cup optional)

Instructions

1. Prepare the Meat and Marinade: Rinse 1 kilogram of lamb or mutton pieces with water, then pat dry thoroughly using kitchen paper. In a large mixing bowl, add the meat along with freshly crushed ginger and garlic, yogurt, sea salt, and turmeric powder. Mix everything well to coat the meat evenly, then cover and marinate for at least 1 hour or preferably overnight in the refrigerator.
2. Heat Oil and Sauté Onions: While the meat marinates, heat a heavy-bottomed Dutch Oven or heavy pot on the stovetop over medium heat. Add 4 tablespoons of mustard oil and allow it to heat until hot. Add thinly sliced 3 red onions and sauté for 5-7 minutes until they turn golden brown and caramelized.
3. Add Marinated Meat and Spices: Add the marinated meat to the onions and stir well to combine. Then add 2 teaspoons garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1.5 teaspoons fennel powder, and 2 teaspoons Kashmiri red chili powder. Mix thoroughly so the spices coat the meat evenly.
4. Add Tomato Paste and Water: Stir in 3 tablespoons of concentrated tomato paste, blending it well with the meat and spices. Pour in ½ cup of water and mix everything once more to start creating the gravy.
5. First Phase of Slow Cooking: Cover the pot with a lid and cook on medium-low heat for 30 minutes, allowing the meat to start tenderizing and the flavors to meld.
6. Scrape Residue and Adjust Gravy: Remove the lid and check the base of the pot. Use a spatula to carefully scrape off any residue stuck to the bottom. This is an important step to prevent burning and ensure even cooking.
7. Cook Until Tender: If you prefer a thicker gravy, add another ½ cup of water now. Cover the pot again and continue cooking on low-medium heat for another 45-50 minutes, until the lamb is fully cooked and tender. The meat should easily pierce with a fork, and the gravy should be thickened to your liking.
8. Serve: Once cooked, serve the hearty lamb karahi hot with tandoori roti, naan, or steamed basmati rice for a fulfilling traditional meal.

Notes

• For best flavor, marinate the meat overnight to allow the spices and yogurt to tenderize the lamb deeply.
• Kashmiri red chili powder is used for its vibrant color and mild heat; adjust quantity based on spice preference.
• Mustard oil provides an authentic pungent flavor traditional in Karahi dishes but can be substituted with vegetable oil if unavailable.
• Removing residue from the base during cooking prevents the dish from burning and ensures a smooth gravy.
• This recipe works well with both lamb and mutton; choose bone-in pieces for more flavorful results.

Keywords: Karahi Gosht, Lamb Curry, Mutton Karahi, Pakistani Recipe, Indian Curry, Slow Cooked Lamb, Spiced Lamb Curry