Karahi Gosht is a renowned Pakistani curry celebrated for its vibrant flavors and tender meat. Traditionally cooked in a karahi, a type of wok, this dish develops a unique taste profile. The recipe integrates aromatic spices, including cumin, coriander, and garam masala, with tangy tomatoes and fresh cilantro. Marinating the meat ensures it remains juicy and deeply infused with spices. Enjoy Karahi Gosht with naan or rice to experience the authentic culinary traditions of South Asia, transporting you to the bustling streets of Pakistan.

Ingredients

• 2 lbs lamb, cut into small pieces
• 1 cup yogurt
• 2 tbsp ginger garlic paste
• 2 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1/2 cup vegetable oil
• 2 whole onions, thinly sliced
• 4 whole tomatoes, chopped
• 1/2 cup fresh cilantro, chopped

Instructions

1. In a bowl, combine the lamb pieces with yogurt, ginger garlic paste, garam masala, cumin powder, coriander powder, and red chili powder. Let it marinate for at least 30 minutes in the refrigerator.
2. Heat the vegetable oil in a karahi over medium heat. Add the sliced onions and cook until they turn golden brown, stirring occasionally to prevent burning.
3. Add the marinated lamb to the karahi, cooking until the meat is browned on all sides. Stir occasionally to ensure even cooking.
4. Add the chopped tomatoes to the karahi. Cook until they soften and blend with the meat, stirring occasionally.
5. Reduce the heat to low. Cover the karahi and let it simmer until the meat becomes tender, approximately 20–25 minutes. Stir occasionally and add water if needed to maintain moisture.
6. Once the meat is tender, remove the lid and increase the heat to evaporate any excess liquid, if necessary. Stir in the fresh cilantro.
7. Transfer the Karahi Gosht to a serving dish and serve hot with naan or rice.

Keywords: Dinner, Spicy, Authentic, MainCourse, Pakistani

Spice Rack: Garam Masala, Cumin Powder, Coriander Powder, Red Chili Powder

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