Karahi Gosht – Masalaydaar Beef/Mutton Curry!

Sick of dry & bland Karahis? Try this EASY masala-licious version with it’s tender meat, smoky spices, and bold flavours that will keep you coming back for more!

I did not consider myself a food snob however I repeatedly connect to my Karachiite heritage while discussing Biryani or Chaat. When it comes to Karahi my friends have strong feelings yet this Karachiite accepts that outstanding variations of this traditional dish exist throughout Pakistan.

Key Features of Karahi Gosht

A Karahi Gosht experience reaches its peak once you scoop food into your plate because tender gosht wishfully rests in a premium masala bowl decorated with fresh cilantro and green chilies plus ginger. That trifecta of a rich masala, tender meat, and fresh garnishes is *chefs kiss*

Getting to the above is relatively straightforward. HOWEVER, it means you have to remember two things.

1.) Meat forward: By this I mean the main flavour in a Karahi gosht, unlike in a Timatar Gosht for example, comes from the meat. The spices exist to enhance the flavour dance between the meat and tomatoes.

2.) I promise to make my case regarding onion elimination. The introduction of onions to the dish leads to two identifiable effects according to my personal experiments. The onions need to be cooked prior to meat addition because feminine moisture turns the initial sear into a no-go for flavor building. Onions possess a minor sweetness that reduces the pungent character of Karahi fry.

3.) The Karahi cooking vessel stands as the main element. I have to admit here that a Karahi gosht is *gasp* usually made in a Karahi or Wok. The combination of high temperature and broad pan surface aids flavor development during cooking although I usually take different steps since this paragraph explains why further below.

Making Karahi Gosht in an Instant Pot/ Pressure Cooker

Whether you are cooking with Goat, Lamb, or Beef, the red meat makes for a delicious Karahi. I do have a boneless chicken iteration just in case you need it. However, it (red meat) also means a lot of time cooking. A LOT.

Karahi Gosht Meat: How to Cook Goat, Lamb, or Beef

IMPORTANT: meat varies IMMENSELY. A tested method will work best when dealing with familiar meat types. It is better to choose the conservative approach by cooking a little longer and you can always extend the cooking time by adding water and pressure.

Okay so we all know I am team beef around here. The family also massively prefers boneless to bone in, although I will be the first to admit that bones give a depth and richness to any meat dish.

Here are some quick notes based on meat type:-

• Goat: Bone in Goat Karahis are delicious, but given the ratio of meat to bone you will need to increase the quantity to 1.5-2 lbs of meat. Pressure cooking time varies between 18-22 minutes depending on toughness.
• Lamb: Pressure cooks in 10-12 minutes, has a gamier flavour than beef or goat. Lamb tends to be more ‘meaty’ than Goat so 1.5 lbs or a little less works.
• Beef: The recommended beef for this dish is stewing beef that possesses marbled fat distribution but remains affordable because it needs 22-24 minutes of pressure cooking time plus a 10-minute natural pressure release process.
• Veal: Veal cooks faster than beef so aim for an 18 minute time and check on the meat.
  

  What goes in Karahi ghosht  

  The ingredients list is basic while the photographer neglected to include the ginger pieces in her photo; the editor also failed to restore them but shows excessive honesty at times.

  3 Tips for Building Flavour

  tip one. A depth of flavor requires intense searing between the meat and spices until the meat darkens and the spices stick to each other. This entire process activates red meat’s natural flavors as well as boosts the richness of spices.

  TIP TWO: Never add too much water. Err on the side of caution otherwise your meat will start tasting like it’s been boiled.

  Tip Three: Bhunnai is everything. The process of sauteeing masala or your dish until all watery contents evaporate while oil floats above the masala is known as “masala bhoonna.” The result becomes pure flavor through this bhunnai cooking technique.

  Not a tip, but a reminder: Always taste, always tweak, when it comes to salt, spice, and that balance everyone has different tastes and that is a wonderful thing!

  Karahi Gosht – Masalaydaar Beef/Mutton Curry!

  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. Next add diced tomatoes after developing a deep hue on the pot then combine ingredients with a spoon.
      Use an Instant Pot to set the beef pressure in manual mode at high power for 22 minutes as the default setting (follow post instructions for different cuts of meat). Leave the Instant Pot on after 22 minutes and wait for 10 additional minutes of natural pressure before you open the vent.
      Heat the pan with one cup of hot water on a low simmer for 45-55 minutes to achieve beef that breaks upon light 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.
          Notes
          A dash of finely cut ginger provides excellent flavor and mouthfeel quality so I select to put it into my biryani before adding more ginger on top as garnishment
          Add lemon juice to tomato salad only if it lacks the desired acidity; check the taste first before adding the lemon.
          The author provides observations on several kinds of meat together with observations about adjustment times in post.