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!
1tbspkasuri methi(crushed with the palms of your hands)
1tspturmeric
Karahi Gosht Base
4vine tomatoes (use ripe tomatoes)
3clovesgarlic
1½tspginger
1tspkasuri methi(crushed with the palm of your hands)
2tspKarahi spice masala(See full recipe below)
1tspred chilli powder
1tsptomato puree
salt, to taste
1tbspyogurt
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 separate 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 (lightly cut a small x shape through the skin of the base of the tomato) and blanch 4 ripe vine tomatoes by placing them 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, covered 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?