📝 About This Recipe
Originating from the rugged Khyber Pass, this Karahi Gosht is a celebration of rustic, bold flavors and the primal joy of open-flame cooking. Unlike typical curries, this dish eschews onions, relying instead on a luscious reduction of vine-ripened tomatoes, ginger, and green chilies to create a thick, clingy masala. The result is tender, succulent mutton seared to perfection in a traditional wok, offering a smoky aroma and a spicy kick that is truly unforgettable.
🥗 Ingredients
The Meat
- 1 kg Mutton or Lamb (cut into 1.5-inch bone-in cubes for maximum flavor)
- 2 cups Water
The Aromatics & Base
- 500 grams Tomatoes (ripe, red, and halved)
- 1.5 tablespoons Ginger Paste (freshly ground)
- 1.5 tablespoons Garlic Paste (freshly ground)
- 1/2 cup Ghee or Oil (Ghee is preferred for authentic richness)
- 6-8 pieces Green Chilies (slit lengthwise)
The Spice Blend
- 1.5 teaspoons Salt (or to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Coriander Seeds (coarsely crushed)
- 1 teaspoon Cumin Seeds (roasted and crushed)
- 1 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/2 teaspoon Garam Masala (high quality blend)
For Garnish
- 2 inch piece Fresh Ginger (cut into fine julienne strips)
- 1/4 cup Cilantro (freshly chopped)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
-
1
In a heavy-bottomed pot or pressure cooker, add the mutton, ginger paste, garlic paste, salt, and 2 cups of water. Cook until the meat is 80% tender (about 15-20 minutes in a pressure cooker or 40 minutes in a regular pot).
-
2
Transfer the parboiled meat and any remaining stock into a 'Karahi' (a deep, circular wok) or a large cast-iron skillet over high heat.
-
3
Add the ghee or oil to the Karahi. Fry the meat on high heat for 3-4 minutes until it begins to take on a slightly golden color and the moisture evaporates.
-
4
Place the halved tomatoes face down on top of the meat. Cover the Karahi with a lid and let it steam on medium heat for 5-7 minutes.
-
5
Once the tomato skins look wrinkled, use a pair of tongs to gently peel off and discard the skins. This ensures a smooth, velvety masala.
-
6
Using your spatula, mash the softened tomatoes into the meat. Increase the heat to high and stir constantly to incorporate the tomatoes into a thick gravy.
-
7
Add the slit green chilies, crushed coriander seeds, crushed cumin, and red chili flakes. Continue to 'bhunno' (stir-fry) vigorously.
-
8
As the oil begins to separate from the masala (look for the 'oil bubbles' at the edges), add the freshly cracked black pepper and garam masala.
-
9
Continue frying for another 5 minutes. The meat should be fully tender now, and the sauce should be thick enough to coat each piece of meat heavily.
-
10
Toss in half of the ginger juliennes and cilantro. Give it one final stir on high heat for 60 seconds to release the herbal aromas.
-
11
Turn off the heat. Garnish with the remaining ginger, cilantro, and a squeeze of fresh lemon juice.
💡 Chef's Tips
Always use bone-in meat; the marrow adds a depth of flavor that boneless cuts simply cannot replicate. Do not use onions! Authentic Karahi relies solely on tomatoes for its base; adding onions will turn it into a standard curry. The 'Bhunno' stage is critical—stir-frying on high heat until the oil separates is what creates the signature smoky, concentrated flavor. Use freshly crushed spices rather than pre-ground powders for a more vibrant, aromatic profile. If the lamb is too lean, add a few pieces of lamb fat (suet) during the frying stage for a truly traditional taste.
🍽️ Serving Suggestions
Serve piping hot with fresh, buttery Garlic Naan or Tandoori Roti. A side of chilled Mint Raita (yogurt dip) helps balance the heat of the black pepper and chilies. Pair with a crisp Kachumber salad (diced cucumbers, onions, and tomatoes with lime). Enjoy with a tall glass of salty Lassi or a cold carbonated beverage to cut through the richness. For a traditional touch, serve it directly in the Karahi it was cooked in.