Karahi Gosht is arguably Pakistan’s most beloved meat dish, a fiery and aromatic curry that brings families together around the dinner table. This traditional recipe transforms tender chunks of mutton or beef into a rich, tomato-based curry that’s cooked and served in a distinctive wok-like vessel called a karahi. The dish is known for its bold flavors, where fresh ginger, garlic, and green chilies create a perfect balance of heat and fragrance. What sets Karahi Gosht apart is its thick, clinging gravy that coats each piece of meat, infused with warming spices like cumin, coriander, and garam masala. The cooking process is relatively quick compared to other curries, making it perfect for weeknight dinners or special occasions. This recipe serves 4-6 people and delivers an authentic taste of Pakistani cuisine that will have everyone asking for seconds.
Ingredients
- 2 pounds mutton or beef, cut into medium chunks
- 4 medium tomatoes, chopped
- 1 large onion, finely chopped
- 3-inch piece fresh ginger, julienned
- 8 garlic cloves, minced
- 4-6 green chilies, slit lengthwise
- 1/2 cup cooking oil or ghee
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds, crushed
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon garam masala
- 1 teaspoon salt (or to taste)
- 1/2 cup water
- Fresh coriander leaves for garnish
- 1-inch piece ginger, julienned for garnish
Preparing the Meat
Begin by washing the meat thoroughly under cold running water and patting it completely dry with paper towels. Cut the meat into medium-sized chunks, about 2 inches each. The key to great Karahi Gosht is using meat with some fat content, as this adds richness to the final dish. If you’re using mutton, shoulder or leg pieces work best, while for beef, chuck roast or short ribs are ideal choices.
Heat the oil in a large karahi or heavy-bottomed wok over medium-high heat. Once the oil is hot and shimmering, carefully add the meat pieces. Don’t overcrowd the pan, so cook in batches if necessary. Brown the meat on all sides, which should take about 8-10 minutes total. This browning step is crucial as it develops deep flavors and helps seal in the juices.
Building the Base
Once the meat is browned, add the chopped onions to the same pan. Cook the onions, stirring frequently, until they become soft and translucent, about 5-6 minutes. The onions will pick up all the flavorful bits from the bottom of the pan, creating a rich base for your curry.
Add the minced garlic and cook for another minute until fragrant. Then add the cumin seeds and crushed coriander seeds, stirring constantly for 30 seconds to release their aromatic oils. Be careful not to burn the spices, as this can make the dish bitter.
Creating the Gravy
Add the chopped tomatoes to the pan along with the turmeric, red chili powder, and salt. Mix everything well and cook for 8-10 minutes, stirring occasionally. The tomatoes will break down and create a thick, pulpy base. You’ll know it’s ready when the tomatoes are completely broken down and the mixture has a deep red color.
Pour in the water and bring the mixture to a boil. Reduce the heat to medium-low, cover the pan, and let the meat simmer for 45 minutes to 1 hour, depending on the cut of meat you’re using. Stir occasionally and add a little more water if the curry seems to be drying out too much. The meat should be tender and easily pierced with a fork when done.
Final Touches
Once the meat is tender, remove the lid and increase the heat to medium-high. Cook the curry uncovered for 5-7 minutes, stirring frequently, to reduce any excess liquid. The gravy should be thick enough to coat the meat pieces but not completely dry.
Add the garam masala and half of the julienned ginger, stirring well to combine. The garam masala adds warmth and complexity to the dish, while the fresh ginger provides a bright, spicy note that cuts through the richness.
Add the slit green chilies and cook for another 2-3 minutes. Taste and adjust the seasoning, adding more salt or chili powder if needed. The curry should have a balanced flavor with a nice kick of heat.
Serving Your Karahi Gosht
Transfer the Karahi Gosht to a serving dish, preferably keeping it in the karahi if you have one for authentic presentation. Garnish generously with fresh coriander leaves and the remaining julienned ginger. The green herbs provide a fresh contrast to the rich, spicy curry.
Serve immediately while hot with fresh naan bread, roti, or steamed basmati rice. The bread is perfect for soaking up the flavorful gravy, while rice helps balance the heat of the curry. Traditional accompaniments include sliced onions, mint chutney, and yogurt raita to cool the palate.
This hearty recipe serves 4-6 people and represents the essence of Pakistani comfort food. The combination of tender meat, aromatic spices, and that distinctive karahi flavor creates a meal that’s both satisfying and memorable. Each bite delivers layers of flavor that showcase why this dish has remained a favorite across generations.
