Meat Karahi Gosht Recipe

Meat is a favorite food of the “Pathans,” or people who live in this area, and many well-known meat recipes come from here.

THE HISTORY Of Beef Karahi

Before discussing the delicious beef karahi gosht recipe, let’s briefly discuss its history. Named for the utensil it’s cooked in, a ‘karahi’, the meat or ‘gosht’ is the Pakistani variant of a sautéed food. Due to its shape and heat distribution, the karahi or wok allows for quicker and more efficient cooking, as discussed in my post on the best karahi chicken recipe.
Karahi “gosht” refers to stir-fried meat, which can be chicken, beef, mutton, or lamb. However, Pakistanis typically prefer goat meat or chicken. According to a article written by one of my favorite Pakistani food writers, Bisma Tirmizi, the majority of meat karahi recipes originated in Pakistan’s North West Frontier Province.
Meat is a favorite food of the “Pathans,” or people who live in this area, and many well-known meat recipes come from here.
STORY OF ME My story?Just that I’ve always loved karahi, whether it’s beef, chicken, shrimp, or mutton. In contrast to the majority of Pakistani curries, this recipe uses few spices. The trick is to get the meat of high quality that is cooked to perfection and tender. This is a one-of-a-kind dish made with a lot of tomatoes and other fresh and fragrant ingredients.
My mouth watered just thinking about this Pakistani street food, served with hot, fresh Naan from the tandoor. Although it isn’t exactly the same as the real thing, I like to think my home-cooked version is close. I’ve come up with a few different recipes for Karahi because I love it so much and miss it so much. It often shows up at my table.


Getting high-quality meat is the first step in making a good karahi.Typically, bone-in meats like goat are preferred because they impart additional flavor.My kids, on the other hand, prefer boneless meat, so I use stew beef.All of my meat comes from a local vendor, and the quality is excellent—extra lean and very tender.In fact, it starts to shred if I cook it too long, so I have to cook it just right!
You can also cut a tenderloin, a good lean cut, into cubes at your local grocery store.Veal, which is very tender and doesn’t have any bones, is another good option.
The tomatoes are the second most significant component.You want something that is firm but not too ripe.Instead of my usual Roma tomatoes, I use large beef steak tomatoes.
Because they are simple to make into a paste, Roma tomatoes are good for sauces and curries.The final karahi will have more texture because beef steak tomatoes are firmer.When making a stir fry, you want the flavors of all the ingredients to come through, but you also want each one to stand out.Although the tomatoes are fully cooked, you can still see some pieces covering the meat.


The karahi is as much about show for what it’s worth about taste, so I like to involve thai chilies as the red tone is so energetic it truly adds a lovely completion to the dish.You can eat the chilies whole if you want more heat, or you can pass them if you don’t.This is a very simple way to please a variety of tastes!This makes everyone happy, as my husband enjoys spice and my children prefer food that is not overly spicy.


Cutting the ginger into meager fragments is fundamental for both show and flavor.They cook quickly and impart a pleasant flavor to the meat when thinly sliced, but when biting into them, the flavor is not overpowering.In recipes, ginger must be perfectly prepared and cooked due to its pungent nature.


The cilantro is the perfect finishing touch because it is so fragrant.It balances the tomatoes’ sharp, tangy flavor with the ginger’s sharp, pungent flavor, which is slightly bland.

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