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Karahi Gosht - Masalaydaar Beef/Mutton Curry Recipe

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3.9 from 10 reviews

Karahi Gosht is a flavorful, masalaydaar beef or mutton curry cooked in a rich blend of spices, tomatoes, and yogurt, resulting in a thick, aromatic gravy. This traditional South Asian dish is perfect for serving with roti or naan and brings a delightful balance of heat, tang, and fragrant spices in about 50 minutes.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 lb boneless stewing meat (1.5 lb 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 available)
  • 5 tomatoes, diced
  • 3 tbsp yoghurt (optional, for creamier masala)
  • 1/2 tsp garam masala
  • 1/2 tsp pepper
  • 2 tsp minced ginger
  • 1/4 cup chopped cilantro
  • 3-4 sliced green chilies
  • Additional julienned ginger (optional, for garnish)
  • Squeeze of lemon (optional, for garnish)

Instructions

  1. Prepare Yogurt: Whisk the yoghurt well in a bowl and set aside to use later for adding creaminess to the curry.
  2. Dice Tomatoes: Finely dice the tomatoes so they can cook down smoothly and form the base of the sauce.
  3. Heat Oil: Heat oil in your Instant Pot on sauté mode or in a pan on stovetop until it's shimmering and hot.
  4. Add Meat and Spices: Add the stewing meat along with ginger paste, garlic paste, salt, chili flakes, chili powder, and coriander powder to the hot oil.
  5. Sauté Meat: Stir the meat well; initially, it will stick to the pot but continue sautéing until the meat develops a rich color and starts to release from the surface.
  6. Add Tomatoes and Cook: Stir in the diced tomatoes thoroughly. If using an Instant Pot, seal the lid and set to high pressure for 22 minutes (adjust for different meats). Allow a natural pressure release for 10 minutes before opening. On stovetop, add 1 cup hot water, cover, and simmer on low for 45-55 minutes until the meat is tender but intact.
  7. Evaporate Excess Liquid: Increase heat to dry out the liquid until the sauce thickens and begins to stick to the pan.
  8. Add Yogurt: Stir in the whisked yogurt carefully, ideally tempering it with some masala from the curry to prevent splitting.
  9. Final Seasoning and Garnish: Cook on medium-high heat until oil rises to the surface, then add minced ginger, garam masala, pepper, half the sliced green chilies, and half the chopped cilantro. Taste and adjust seasoning as needed.
  10. Serve: Garnish with remaining green chilies, cilantro, julienned ginger, and a squeeze of lemon if desired. Serve hot with roti or naan.

Notes

  • Using bone-in meat will add more depth to the flavor but may increase cooking time.
  • Roasting coriander powder before use enhances the spice aroma.
  • Adding yogurt brings creaminess but ensure it is tempered to avoid curdling.
  • The squeeze of lemon at the end brightens the flavors and balances the richness.
  • If you prefer less heat, adjust or omit the chili flakes and green chilies.
  • The recipe is flexible for both Instant Pot and stovetop cooking methods.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: South Asian

Find it online: https://recipesvibe.com/karahi-gosht-masalaydaar-beefmutton-curry-recipe/