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. Karahi Gosht, either lamb or mutton, is a Pakistani traditional goat curry with tomato-based gravy and is made in a narrow-based wok. Lamb or mutton are both used to make karahi and are referred to as ‘Gosht Karahi.
What makes this recipe best?
Ingredients
To enhance your understanding, here are some key ingredients used in Karahi Gosht (lamb version), visually presented: With or without onion: Onion is not added to restaurant-style Karahi. However, adding a small onion holds all the tomatoey goodness and keeps the Mutton or lamb Karahi juicy so while you enjoy some meat you also have some gravy to dip the naan. Fat: Lamb Karahi is best cooked in ghee as the aroma of ghee and the way it shines out all flavors are beyond any other fat. Butter is a good option to substitute ghee. I prefer a combination of butter and oil to keep it light and tasty.
Lamb: Opt for bone-in lamb for a more flavorful Karahi Gosht, as the bones contribute to the rich taste of the dish. Consider using fatty cuts of lamb like shoulder, chops, and shanks. Ghee or oil: While I used oil in this recipe for simplicity and healthiness, I still like to add a little ghee or butter in the end for richness. Fresh tomatoes: Choose fully ripened, firm tomatoes that are deep red in color for the best flavor. I prefer using freshly blended tomato puree. Ginger: A generous amount of ginger is essential for authentic Karahi Gosht, as it adds depth and complexity to the dish. I used ginger and garlic separately but you can make ginger garlic paste instead. Black pepper: Freshly ground black pepper is preferable over bottled pepper due to its more intense flavor. Grinding it yourself is worth the effort. Green chilies: Like ginger, green chilies are a vital component of Karahi Gosht, contributing to both its taste and aroma. Use thicker, milder chilies for garnishing and smaller, spicier ones for the curry. Dried fenugreek (optional): Adding dried fenugreek leaves provides a distinct Punjabi or Lahori touch to the Karahi Gosht, but you can omit it if desired. Kashmiri chili powder or paprika: This ingredient primarily enhances the vibrant color of the dish. If your tomatoes already impart a rich red hue, you can omit it. Spices: This karahi requires simple Indian spices like cumin, coriander, turmeric, garam masala, red chili powder, and salt.
How to make it?
Karahi is the easiest of all Pakistani curries and you can’t go wrong with it.
Expert Tips
Make sure to use a karahi or a large frying pan for cooking so you have enough surface to allow stir frying karahi and give it that amazing taste. If you make Karahi often then double or triple the dry spices measure, mix well, and store in the fridge. This makes cooking very quick. Authentically, roughly chopped tomatoes are added to Lamb Karahi but I have found tomato purée gives you a very smooth texture and a lovely visual appeal. If using a canned tomato puree, measure about 1.5 cups. Karahi is a very versatile dish and can be made with chicken, mutton, lamb, fish, and prawn.
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