Sunday 3 May 2020

Karahi Gosht


Lamb meat - 1 kg
Ginger Garlic Paste - 1 tablespoon
Oil - 1/4 cup

Onions(finely diced) - 3
Tomatoes (chopped finely) - 6 medium
Yoghurt - 1/2 cup

Kashmiri chilli powder - 1 tsp
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Black pepper (whole) - 1/2 tsp
Fenugreek dried (kasoori methi) - 1/2 tsp
Red chillies dried - 2
Garam masala - 1 tsp
Salt to taste

Green chilli, slit - 1
Coriander leaves, chopped for garnish


  1. Dry roast cumin, coriander, dried chillies and black pepper in a pan.
  2. Add dried fenugreek.
  3. Grind spice mixture into a powder.
  4. Heat the oil and butter/ghee in a pan. 
  5. Add ginger and garlic pastes and stir it in for a few seconds. 
  6. Add the meat and fry it over high heat in the oil until it changes colour slightly. 
  7. Once browned, take the meat out and place it into a bowl. Keep it covered.
  8. Add the onion slices into the pan with the residual oil and fry them until almost golden. 
  9. Add the chopped tomatoes, salt and all powdered spices (including the ground ones) except for the garam masala. 
  10. Mix everything well, then turn the heat down and allow the tomato-onion mixture to cook and thicken up.
  11. Once the oil begins to get released from the sides, whisk the yoghurt and mix it in well until fully incorporated.
  12. Add the meat back into the gravy and stir it in. 
  13. Add about 1 cup of warm water and turn the heat down to low. 
  14. Cover the pan and allow the meat to simmer and cook until fully tender. 
  15. If you have a pressure cooker, this should take about 20-30 minutes depending on the cuts of meat being used. Without a pressure cooker, this will take at least an hour or more.
  16. Keep topping up with warm water as and when needed.
  17. Once the meat is fully cooked, taste and adjust salt and sprinkle the garam masala, slit chilli and chopped coriander. Stir and turn the heat off.

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