Karahi gosht is a warming lamb curry with tomatoes, turmeric, onions, ginger, green chillies and whole spices. Perfect for cold winter evenings!
Winter is almost on top of us here in Canada and it’s time to indulge in food that will add some spice and warmth to those long, chilly evenings. Enter karahi gosht. Drumroll, please!
Even though the lamb in this recipe is traditionally cooked in a karahi (heavy deep-bottomed pan), I take the pragmatic approach and cook it in a pressure cooker instead. It speeds up the whole process significantly and there is no compromise on taste. (Saving time and energy seems to have become my mantra of late).
Cooking the dish is a relatively straightforward thing. The lamb is sautéed in a thick onion-tomato gravy that infuses into the meat. Warming spices like turmeric, cloves, cardamom and black pepper are thrown in. After being pressure cooked to tender perfection, rough chunks of onion and tomatoes are added to the meat to give it extra flavour and juice. And finally, it is garnished with long slivers of ginger, green chillies and cilantro. The resulting stew is a medley of colours, textures and flavours that is impossible to resist.
Serve karahi gosht with naan or white pulao rice for a complete gastronomical experience!
Karahi Gosht Recipe
- 1.8 lbs lamb on the bone, cut into bite-sized pieces
- 1/2 cup cooking oil
- 1 medium onion, sliced finely
- 2 tbsp ginger-garlic paste
- 2 tbsp onion paste
- 1 small tomato, chopped fine
- ½ tsp peppercorns
- 3 green cardamom
- 1 black cardamom
- 3-4 cloves
- 1/2 tsp Kashmiri chilli powder
- 1 tsp turmeric powder
- 1 tbsp coriander powder
- 1 medium onion, chopped roughly into 6-7 pieces
- 1 tomato, chopped into 4-5 pieces
- 1 green chilli, sliced
- 1 sprig cilantro, chopped
- 1” piece ginger, slivered
1. Heat the oil in the pressure cooker and tip in the whole spices and finely sliced onion. Sauté till onions are reddish brown.
2. Add the ginger-garlic paste, onion paste and tomato. Mix everything and add the lamb.
3. Add the powdered spices and salt. Sauté the lamb on medium to high heat till the oil leaves the sides of the cooker. (15 minutes)
4. Add half a glass water, fit the lid on the cooker and cook until one whistle. Reduce heat and simmer for 10 minutes. Turn off the gas. Allow the steam to escape naturally, then open the cooker.
5. Add the roughly chopped onions and tomatoes to the meat and cook for 5 minutes.
6. Garnish with the green chilli, cilantro and ginger. Serve hot with naan.
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