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Karahi Gosht top down view with a bowl of ginger in the corner
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Karahi Gosht - Masalaydaar Beef/Mutton Curry!

Succulent tender punchy karahi gosht made weeknight friendly!
Course Main Course
Cuisine pakistani, indian
Diet Halal
Prep Time 5 minutes
Cook Time 45 minutes
Servings 4
Author Sarah Mir

Equipment

  • 1 Instant Pot OR a Wok/Karahi

Ingredients

  • 1 lb boneless stewing meat 1.5lb or more for bone in
  • ⅓ cup oil
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp salt
  • ½ tsp chili flakes
  • ½ tsp chili powder (cayenne)
  • 1.5 tsp coriander powder (roasted if you have it)
  • 5 tomatoes
  • 3 tbsp yoghurt (optional, for a 'creamier' masala)

Finishing touches

  • ½ tsp garam masala
  • ½ tsp pepper
  • 2 tsp minced ginger (see notes)
  • ¼ cup chopped cilantro
  • 3-4 sliced green chilies
  • additional julienned ginger (optional)
  • squeeze of lemon (see notes)

Instructions

  • Whisk the yoghurt well and set aside
  • Dice your tomatoes
  • Heat oil in your IP on saute mode (or pan) until it's shimmering
  • Add in your meat, ginger, garlic, and the spices in the first section.
  • Saute well, the meat will stick initially and then start to separate from the pan/pot.
  • Once you get some rich colour on there then add in your diced tomatoes, stir.
    Instant Pot: Set the meat to high pressure, manual mode, 22 minutes for beef (see post for other meats). After 22 minutes, turn the IP off, and let it natural release for 10 minutes before opening the vent.
    Stovetop: Add 1 cup hot water to the pan and set it to simmer on low for 45-55 minutes or until the beef is not super tender, but breaks under some pressure.
  • Turn the heat up and dry out the water.
  • When the water starts to stick add in your yoghurt if using and mix well.
    TIP: add some masala into your yoghurt bowl to bring it closer to the karahis temperature and prevent the yoghurt from splitting.
  • Cook on medium high heat until the oil rises above the karahi gosht, add in your minced ginger, garam masala, pepper, half your chilies and cilantro - taste and adjust seasoning.
  • Top with garnishes of choice and serve hot with roti or naan.
    Karahi Gosht top down view with a bowl of ginger in the corner

Video

Notes

  • the minced ginger is not a must have, but it adds such a great flavour and textural play so I like to add it in and then extra ginger for garnish 
  • lemon is only needed if your tomatoes aren't delivering the slightly acidic punch you'd like - taste and add if needed 
  • notes on different meats and variations in timing in post.