📝 About This Recipe
Originating from the rugged Khyber Pass, this Goat Karahi is a celebration of rustic, bold flavors and tender, succulent meat. Unlike traditional curries, this dish is defined by its high-heat cooking method in a wok-like 'Karahi,' which creates a rich, concentrated tomato base without the use of onions. The result is a vibrant, spicy, and deeply aromatic experience that captures the true essence of South Asian street food culture.
🥗 Ingredients
The Meat and Aromatics
- 1 kg Goat Meat (cut into small, bone-in pieces for maximum flavor)
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 6-8 pieces Green Chilies (slit lengthwise)
- 3/4 cup Cooking Oil or Ghee (authentic flavor requires a generous amount)
The Base and Spices
- 500 grams Tomatoes (ripe, red, and halved)
- 1.5 teaspoons Salt (adjust to taste)
- 1 tablespoon Black Pepper (freshly and coarsely cracked)
- 1 teaspoon Red Chili Flakes (for a smoky heat)
- 1 tablespoon Coriander Seeds (crushed coarsely)
- 1 teaspoon Cumin Seeds (roasted and crushed)
- 1/2 cup Yogurt (whisked until smooth)
For Garnish
- 2 inch piece Fresh Ginger (cut into fine julienne strips)
- 1/2 bunch Fresh Cilantro (roughly chopped)
- 1/2 teaspoon Garam Masala (for the final aromatic touch)
👨🍳 Instructions
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1
Heat the oil or ghee in a heavy-bottomed Karahi or deep wok over medium-high heat until shimmering.
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2
Add the goat meat to the hot oil. Sauté for 8-10 minutes until the meat changes color from pink to a deep golden brown, sealing in the juices.
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3
Stir in the ginger-garlic paste and salt. Continue to sauté for another 2-3 minutes until the raw aroma of the garlic disappears.
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4
Add 1 cup of water, cover with a tight-fitting lid, and reduce heat to low. Simmer for 35-40 minutes, or until the meat is 80% tender. (Note: Use a pressure cooker for 12-15 minutes if short on time).
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5
Once the meat is partially tender and water has reduced, place the halved tomatoes face down over the meat. Cover and steam for 5 minutes.
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6
Using tongs, carefully peel off the loosened tomato skins and discard them. Mash the softened tomato pulp into the meat using your spatula.
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7
Turn the heat to high. Add the slit green chilies, crushed coriander seeds, cumin, and red chili flakes. Stir-fry vigorously (this is the 'Bhuna' process).
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8
As the tomato liquid evaporates and the oil begins to separate, add the whisked yogurt one tablespoon at a time, stirring constantly to prevent curdling.
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9
Continue cooking on high heat until the sauce (masala) thickens and clings to the meat, and the oil separates completely, forming a glossy layer.
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10
Sprinkle the coarsely cracked black pepper and garam masala over the top. Toss well for 1 minute to release the oils from the spices.
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11
Turn off the heat. Garnish generously with julienned ginger and chopped cilantro.
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12
Cover and let the dish rest for 2 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Use meat from the shoulder or leg for the best balance of tenderness and flavor. Do not skip the 'Bhuna' (high-heat frying) stage; it is what gives the Karahi its signature deep flavor and dark color. Always use fresh tomatoes rather than canned; the acidity of fresh tomatoes is essential for the authentic taste. Coarsely crush your spices (black pepper and coriander) just before adding to maintain their volatile aromatic oils. If the dish is too spicy, add an extra tablespoon of yogurt to mellow it out without losing the texture.
🍽️ Serving Suggestions
Serve piping hot with fresh, buttered Garlic Naan or Tandoori Roti. Pair with a side of chilled Mint Raita (yogurt dip) to balance the heat. A fresh Kachumber salad (diced cucumbers, onions, and tomatoes with lemon) provides a refreshing crunch. Serve with a glass of salty Lassi or a cold lemon soda to cleanse the palate. For a traditional touch, serve the dish directly in the Karahi it was cooked in.