Gosht Karahi
Gosht Karahi is a classic Pakistani and North Indian dish featuring tender pieces of lamb cooked in a rich and flavorful tomato-based gravy, packed with aromatic spices and garnished with fresh coriander and green chilies. Cooked traditionally in a karahi (wok), it offers a deliciously spicy and hearty main course.
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Ingredients
- 800 gramslamb shoulder or leg, cut into chunks
bone-in preferred for more flavor
- 4 tablespoonsmustard oil or vegetable oil
- 2 mediumonions
finely sliced
- 2 teaspoonsgarlic paste
- 2 teaspoonsginger paste
- 4 mediumfresh tomatoes
finely chopped or pureed
- 4 piecesgreen chilies
slit lengthwise
- 1 cupfresh coriander leaves
chopped, for garnish
- 1 teaspoonred chili powder
- 0 ½ teaspoonturmeric powder
- 1 teaspooncoriander powder
- 1 teaspoongaram masala powder
- 1 ½ teaspoonssalt
adjust to taste
- 1 cupwater
or as needed
Instructions
Heat the mustard oil in a large karahi or heavy-bottomed pan over medium-high heat until it starts to smoke slightly. This helps remove the pungency of the oil.
Add the sliced onions and sauté until golden brown and caramelized, about 8-10 minutes, stirring frequently to avoid burning.
Add the garlic and ginger paste to the onions and cook for 2 minutes until fragrant, stirring continuously.
Add the lamb chunks and cook on high heat, stirring occasionally, until the meat changes color and starts to brown, about 8-10 minutes.
Add the chopped or pureed tomatoes along with red chili powder, turmeric powder, coriander powder, and salt. Mix well.
Cover the karahi and reduce the heat to medium-low. Let the meat cook in the tomato gravy, stirring occasionally, for about 30 minutes or until the meat is tender.
If the gravy becomes too thick or the lamb starts to stick, add water as needed to maintain a semi-thick consistency.
Uncover and cook on medium-high heat for another 5-7 minutes to reduce the gravy slightly and enhance the flavors.
Add the garam masala powder and slit green chilies, stir well, and cook for 2 minutes.
Turn off the heat and garnish generously with chopped fresh coriander leaves before serving.
