Karahi Gosht - Masalaydaar Beef/Mutton Curry!
Succulent tender punchy karahi gosht made weeknight friendly!
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb boneless stewing meat (1.5lb or more for bone in)
- 1/3 cup oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp salt
- 1/2 tsp chili flakes
- 1/2 tsp chili powder (cayenne)
- 1.5 tsp coriander powder ((roasted if you have it))
- 5 tomatoes
- 3 tbsp yoghurt ((optional, for a 'creamier' masala))
- 1/2 tsp garam masala
- 1/2 tsp pepper
- 2 tsp minced ginger ((see notes))
- 1/4 cup chopped cilantro
- 3-4 sliced green chilies
- additional julienned ginger (optional)
- squeeze of lemon ((see notes))
Instructions
- 1
Whisk the yoghurt well and set aside
- 2
Dice your tomatoes
- 3
Heat oil in your IP on saute mode (or pan) until it's shimmering
- 4
Add in your meat, ginger, garlic, and the spices in the first section.
- 5
Saute well, the meat will stick initially and then start to separate from the pan/pot.
- 6
Once you get some rich colour on there then add in your diced tomatoes, stir.Instant Pot: Set the meat to high pressure, manual mode, 22 minutes for beef (see post for other meats). After 22 minutes, turn the IP off, and let it natural release for 10 minutes before opening the vent.Stovetop: Add 1 cup hot water to the pan and set it to simmer on low for 45-55 minutes or until the beef is not super tender, but breaks under some pressure.
- 7
Turn the heat up and dry out the water.
- 8
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.
- 9
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.
- 10
Top with garnishes of choice and serve hot with roti or naan.