lamb karahi gosht (mutton karahi)

Lamb karahi is a Pakistani style of making karahi gosht recipe that requires simple ingredients such as onions and tomatoes. The recipe looks like gravy and is best to serve with paratha, naan or roti. The kadai gosht is a curry of either goat or lamb combining it with other ingredients along with some yoghurt.

Other simple lamb recipes or non-vegetarian recipes to check out are lamb pasanda, lamb vindaloo, lamb shank in instant pot, shami kabab, chettinad chicken, achari murgh etc...

Jump to:

• About the dish
• Ingredients
• Step by step procedure
• Recipe
• Faq's

About the dish

A Pakistani version of making the lamb karahi curry using basic gravy based ingredients that are easily available such as yogurt, onions, tomato etc. This curry is slightly different from other curries wherein the tomatoes are cooked in the gravy itself and then the skin of the tomatoes is removed.

Once the skin of the tomatoes is taken off, the puree cooks well along with the mutton and gets a gravy-like texture. The karahi gosht is a simple recipe and here I have separately boiled the mutton as slow cooking the mutton or lamb can be a time-consuming process.

The best way is to separately boil or pressure cook the mutton with little spices and later cook the lamb in a curry base by adding other herbs and spices.

Ingredients

lamb/mutton: Take some chunks of mutton or lamb but make sure the meat we use is of good quality and that which tenderizes well.

If the mutton is not of good quality, the meat can take longer to cook as well as does not taste well.

Spices: I am using basic spices such as salt, red chilli powder, turmeric powder, ginger-garlic paste, cumin powder, coriander powder etc...to give flavours to the gosht recipe.

Onions and tomatoes: These two form the main curry base to make the gravy of the goat karahi but here the tomatoes should cook in the gravy without peeling them until they turn soft.

Yogurt: To add a bit of tangy touch, adding yogurt gives a different flavour but this ingredient is not an essential one and skip if not required.

green chillies, cilantro leaves: the green chillies give a spicy touch and the cilantro makes the curry flavorful and aromatic.

Check out the step by step procedure and the detailed way of making the recipe down below along with a video procedure.

Step by step procedure

• Take a cooker, add mutton or lamb chunks into it. Wash the meat well before adding into the pot or a cooker or a kadhai.
  • Add salt as per taste, turmeric powder, ginger garlic paste.
  • Mix well.
• Add a cup water and stir up everything.
• Pressure cook for 2-3 whistles or until mutton tenderizes upto 70%. If the meat appears too tender and soft, it is better to slow cook if opting to make it in a traditional way.
• Reduce the steam and check if the mutton has tenderized well. Take a separate pan or kadai.
  • Add the pressure cooked meat into it.
• Also add one large onion that is finely sliced.
• Add tomatoes, cut into halves. Take any size tomatoes but make sure they have good taste and not too ripe and not too green. Just use good red tomatoes.
• Add small green chilies.
• Add a cup of water or two.
• Cook until the skin of tomatoes turn soft. Once tomatoes are done, peel and remove the skin of the tomatoes.
• Stir the curry and mix well.
• Cook the gravy for atleast 4-5 minutes.
• add some more water.
• Add dry spices to give flavor such as red chilli powder, turmeric powder, coriander powder, cumin powder, black pepper powder as well as bay leaf to give aroma to the gosht recipe.
• check for salt and add as per taste.
• Mix well.
• Cook the gravy for another 5-10 minutes on low flame.
• Add half a cup of yogurt, chopped cilantro leaves, crushed karoori methi as this gives a pleasant taste and makes the gravy delicious.
• Close the lid and cook for another 5-10 minutes on low flame.
• Mix and serve hot and garnish using julienned ginger, green chillies cut length wise and lemon wedges for more authentic appearance.

Variations

Here, I am pressure cooking the lamb pieces in order to cook the meat quickly. The traditional or street style way of cooking mutton is slow cooking in a Kadai or pot or wok and then adding the onions and tomatoes into the same pot and continuing to cook the gosht without separately making it.

Substitute the meat with various other alternatives such as chicken or any other meat preferred. Make the same recipe using other non-veg meat such as chicken and follow the same procedure.

In the process of making the gravy. I have added yoghurt but the other alternatives to yogurt are cream or malai as well which gives a perfect taste too and lastly adding kasoori methi to the cream adds to the flavours.

Cooking the tomatoes separately, peeling the skin, making a puree and then adding to the curry is also a good option rather than doing the same in the curry itself.

Do I have to use kadai to make it?

Using any cookware such as a one-pot dish or wok or pan is fine and not necessarily a Kadai. Street style cooks make the recipe of lamb karahi in a Kadai (that is a wok) but the homemade recipe can be made in any cookware.

Tips

Use boneless lamb if available as it is easy to tenderize as well as the bone meat does cause trouble while eating.

To make the recipe in a more traditional manner, skip adding of onions and just make gravy using tomato and cream.

Recipe

Serving sugestions

The Kadai gosht is suitable to serve with flatbreads but can also serve with rice and that tastes good as well. Common flatbreads to serve with the curry are naan, paratha etc...Naan can be any bread such as kulcha, garlic naan, butter naan etc...

Faq's

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