Karahi Gosht
FoodieChief's famous Karahi Gosht. This unique dish was developed and first served during the 90's in FoodieChief's restaurant, The Bombay Palace, Batley. West Yorkshire.Meaty, rich, indulgent and subtly spiced. A true feast for your mouth!
Ingredients
Karahi spice masala
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp black peppercorns
- 3 dried Kashmiri chillies
Cooking the meat
- 1 kg boneless lamb or beef (cut into 1cm cubes)
- 3 medium onions, sliced
- 1½ tsp ginger, minced
- 3 cloves garlic, minced
- ½ tsp cumin seed
- 4 tbsp oil
- 1 tbsp kasuri methi (crushed with the palms of your hands)
- 1 tsp turmeric
Karahi Gosht Base
- 4 vine tomatoes (use ripe tomatoes)
- 3 cloves garlic
- 1½ tsp ginger
- 1 tsp kasuri methi (crushed with the palm of your hands)
- 2 tsp Karahi spice masala (See full recipe below)
- 1 tsp red chilli powder
- 1 tsp tomato puree
- salt, to taste
- 1 tbsp yogurt
Garnish
- bullet chillies, sliced
- coriander leaves
Instructions
Karahi spice masala
- Dry roast whole coriander seeds, whole cumin, black peppercorns and Kashmiri dried chillies on a low heat.
- Allow to cool in a seperate bowl.
- Then blitz all of this in a grinder to make a powder.
Cooking the meat
- Dry roast the cumin seeds and add oil.
- Once the oil has heated add the sliced onions.
- Followed by the kasuri methi.
- Whilst the onions are frying score and blanch 4 ripe vine tomatoes in boiling water for 30 seconds.
- Cut the meat into small 1cm cubes.
- Once the onions become slightly brown, then saute 1½ tsp diced ginger and 3 cloves of diced garlic.
- Saute until the garlic and ginger become fragrant, then add the cubed meat.
- Add turmeric and salt to taste.
- Cook the meat on high heat for the first 10 minutes then turn down to low.
- Skin the blanched tomatoes and let them cool then blitz them in a blender or food processor.
- Cook the meat until the water has evaporated and oil has separated.
Making the Karahi Base
- Add oil into another karahi (saucepan) and saute 1½ tsp diced ginger and 3 cloves of diced garlic on medium heat.
- Add ½ tsp kasuri methi and saute for 1 minute.
- Add the freshly ground karahi masala.
- Saute on low heat to bloom the dry spices.
- Add the chilli powder and saute for 30 seconds.
- Followed by the blitzed tomatoes and tomato puree.
- Reduce down for a few minutes on low heat.
- Add salt to taste.
- Followed by adding the cooked meat into this pot.
- Mix thoroughly.
- Reduce down on low heat for 5 minutes.
- Add yogurt and cook for 2 minutes.
- Add ½tsp kasuri methi.
- Followed by chopped coriander leaves and sliced bullet chillies.
- Serve with hot chapatis or naan.
- Chalo kawa!
Questions
- Did you add water to the beef?
- Any substitutes for Kashmiri chillies?
- Can you pressure cook the meat?
- Where can we get the karahi spice masala from?
- What do i do, if i dont have a spice grinder?
- Can I use bird-eye chillies instead of bullet chillies?
- Are cooking times different for lamb?