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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/karahi-gosht-recipe/