Karhai Gosht
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!
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.