This easy restaurant-style Karahi Gosht curry is made with tender meat cooked in a delicious spicy tomato sauce. Serve with naan or roti for a simple meal!
If you’re looking for a delicious meat curry, that is made with only a few spices and ingredients, this Karahi Gosht is what you’ve been looking for!
Easy restaurant style Karahi Gosht
Karahi Gosht is the perfect meat curry with a spicy tomato curry base!
You can use lamb, mutton, or goat to make this Karahi. It comes together in under an hour!
This Karahi Gosht recipe is perfect for any day of the week, or if you need to whip up a dinner for guests.
Recipes you’ll love
We love all types of Karahis because they are such simple dishes! Classic Chicken Karahi, this creamy White Karahi, and Karahi Kabab all make a frequent appearances on our dinner tables!
If you’re looking for more Pakistani meat dishes, here are some of our favorites:
- Dal Gosht – Pakistani Lentil and Meat Curry
- Kofta Curry: Pakistani Beef Meatball Curry
- Haleem: Pakistani Meat & Grain Porridge
- Gosht Biryani / Mutton Biryani
Ingredients & Notes
- Meat veal/goat – for this Karahi recipe we recommend bone-in meat for a more flavorful curry. You can use beef, veal, or mutton – the cooking time will depend on the type of meat you use.
- Tomatoes – Fresh ripe tomatoes, or crushed tomatoes both work for this recipe. The color of your karahi might differ based on the tomatoes.
- Ginger – Garlic Paste – This is a popular addition to lots of Pakistani and Indian dishes. It is made with equal parts of crushed ginger and crushed garlic. If you opt to make your own, you can make a big batch ahead of time and keep it in the fridge for about two weeks.
- Ground Spices – crushed red pepper, black pepper powder, Garam Masala – all add so much flavor to this dish. We love using homemade garam masala, as it is so much more flavorful for this dish.
- Oil – any neutral oil will work for this recipe. We typically use canola or vegetable oil when cooking.
- Garnishes – Ginger, cilantro, green chilli – these garnishes add a freshness to the karahi. You can either garnish the serving bowl, or serve the garnishes on the side!
How to make Karahi Gosht?
Add oil and meat to a pot over medium to high heat. Brown the meat on all sides until no longer pink on the outside.
Add the ginger and garlic paste and cook well. Add ½ cup water, if needed, so the meat and spices don’t burn.
Cook for a few minutes, add black pepper and mix until incorporated.
Next, add the slit green chili and chopped tomatoes.
Cook on low to medium heat until the meat is tender and the tomatoes are soft. If the mixture is dry, add more tomatoes (fresh or crushed) or add a little water. If there is too much moisture and the meat is cooked, turn the heat up to cook off excess moisture.
Once the meat is tender and there is enough gravy, turn off the heat.
Sprinkle in the red chilli and garam masala. Mix well.
Garnish with julienne ginger, sliced green chilli and chopped cilantro.
Tips and Serving Suggestions
- This Karahi Gosht pairs well with warm chapati roti or homemade naan.
If you’re looking for some side dishes or appetizers to serve with this Karahi Gosht, here are some of our favorites:
- Chicken Shami Kabab: Chicken and Lentil Patties
- Corn Bhel: Easy Corn Chaat Salad
- Mint Raita: Easy Yogurt Sauce
We love our desserts! If you’re craving a classic Pakistani dessert with this Karahi Gosht, here are some we love with our Karahis:
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Karhai Gosht
Ingredients
- 2 pounds meat veal / goat
- 4 large Tomatoes chopped
- 3-4 Green chilli depending on the spiciness
- 1 tablespoon Ginger paste
- 1 Tablespoon Garlic paste
- 1 teaspoon Crushed red pepper /red chilli powder
- 1 teaspoon Black pepper powder/crushed
- 1 teaspoon Garam Masala
- ½-¾ cup Oil
- 1-2 teaspoons Salt adjust to taste
Garnish
- Julienne Ginger
- Chopped Cilantro
- Green Chili sliced
Instructions
- Add oil and meat to a pot over medium to high heat. Brown the meat on all sides until no longer pink on the outside.
- Add the ginger and garlic paste and cook well. Add ½ cup water, if needed, so the meat and spices don’t burn.
- Cook for a few minutes, add black pepper and mix until incorporated.
- Next, add the slit green chili and chopped tomatoes. Cook on low to medium heat until the meat is tender and the tomatoes are soft.
- If the mixture is dry, add more tomatoes (fresh or crushed) or add a little water. If there is too much moisture and the meat is cooked, turn the heat up to cook off excess moisture.
- Once the meat is tender and there is enough gravy, turn off the heat.
- Sprinkle in the red chilli and garam masala. Mix well.
- Garnish with julienne ginger, sliced green chilli and chopped cilantro. Serve hot with warm roti (flatbread) or naan.
Notes
- Cooking time will vary, depending on the meat. Tougher cuts of meat may take longer.