Pakistani Punjabi, Sindhi & Pashtun
Karahi Gosht
Pakistan's fierce, fast wok curry: mutton or chicken seared in a heavy karahi with tomato, green chili, and little else, cooked hard until the oil separates and the gravy clings. Minimal spice, maximum heat and directness.
1 hr · Serves 4 · Medium
4
Ingredients
Base
Spice
Method
Start cooking mode- Prep 15 min · Cook 45 min · 60 min total
- medium
- 1
Sear the meat hard in a hot karahi with garlic — no onion in the classic Lahori version.
- 2
Add tomatoes and crushed spices; cook hard, stirring, until the tomato collapses and the oil separates.
- 3
Finish with julienned ginger, slit green chilies, and coriander; the gravy should cling, not pool.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
