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Goat Karahi

  • 3 min read
Goat Karahi
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Goat Karahi

Course: MainDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

50

minutes
Calories

400

kcal

Goat karahi is a popular Pakistani dish made with goat meat, onions, garlic, ginger, spices, and yogurt. The goat meat is cooked in a karahi, which is a type of wok, until it is tender and the sauce has thickened. Goat karahi is typically served with rice or naan.

Ingredients

  • 1 kg goat meat, cut into 1-inch cubes

  • 1 tablespoon vegetable oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 inch ginger, grated

  • 1 teaspoon turmeric powder

  • 1 teaspoon coriander powder

  • 1 teaspoon cumin powder

  • 1 teaspoon garam masala powder

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 cup yogurt

  • 1/4 cup chopped cilantro

Directions

  • Heat the vegetable oil in a large karahi or wok over medium heat. Add the goat meat and cook until browned on all sides. Remove the goat meat from the karahi and set aside.
  • Add the onion to the karahi and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute more.
  • Add the turmeric powder, coriander powder, cumin powder, garam masala powder, cayenne pepper, salt, and black pepper to the karahi and cook for 1 minute more, stirring constantly.
  • Add the yogurt to the karahi and stir to combine. Return the goat meat to the karahi and bring to a boil.
  • Reduce heat to low and simmer for 30 minutes, or until the goat meat is cooked through and the sauce has thickened.
  • Garnish with cilantro and serve hot with rice or naan.

Notes

  • Use boneless goat meat for the best flavor and texture.
  • If you don’t have a karahi, you can use a large skillet or Dutch oven.
  • If you don’t have yogurt, you can substitute sour cream or buttermilk.
  • You can also add other vegetables to the goat karahi, such as carrots, potatoes, or bell peppers.
  • Goat karahi is delicious served with rice, naan, or roti.

What is mutton Karahi made of?

Mutton Karahi is a Pakistani dish made with mutton, onions, tomatoes, ginger, garlic, and a variety of spices. It is typically cooked in a karahi, which is a type of wok-like pan.

The main ingredients in mutton Karahi are:

  • Mutton: The most important ingredient in mutton Karahi is the mutton itself. The best mutton for Karahi is goat meat, which is known for its tender and flavorful meat.
  • Onions: Onions are a key ingredient in many Pakistani dishes, and they are no exception in mutton Karahi. The onions are typically cooked until they are soft and translucent, and they add a sweetness to the dish.
  • Tomatoes: Tomatoes are another important ingredient in mutton Karahi. They add a tartness to the dish, and they also help to thicken the sauce.
  • Ginger and garlic: Ginger and garlic are two essential ingredients in many Asian dishes, and they are no exception in mutton Karahi. They add a pungent and flavorful kick to the dish.
  • Spices: The spices used in mutton Karahi vary depending on the region, but some common spices include coriander, cumin, turmeric, red chili powder, and garam masala.

Mutton Karahi is a hearty and flavorful dish that is sure to warm you up on a cold day. It is typically served with naan or rice, and it can be enjoyed as a main course or as part of a larger meal.

What Flavour is karahi?


Karahi dishes can vary in flavor depending on the type of meat or vegetables used, as well as the spices that are added. However, there are some general flavors that are common in karahi dishes.

  • Spicy: Karahi dishes are typically quite spicy, as they are cooked with a variety of chili peppers. The level of spiciness can vary depending on the recipe, but most karahi dishes will have a noticeable kick.
  • Savory: Karahi dishes are also savory, thanks to the use of a variety of spices, such as turmeric, coriander, cumin, and garam masala. These spices add a depth of flavor to the dish that is both savory and complex.
  • Tangy: The tomatoes that are used in karahi dishes add a tartness that helps to balance out the spiciness. This tanginess also helps to keep the dish moist and flavorful.
  • Crispy: The meat or vegetables that are used in karahi dishes are typically cooked until they are crispy on the outside and tender on the inside. This creates a delicious contrast of textures that is both satisfying and flavorful.

Overall, karahi dishes are typically savory, spicy, tangy, and crispy. They are a flavorful and versatile dish that can be enjoyed by people of all ages.

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