Entrée: Pakistan – کڑاہی گوشت ▶ Karahi Gosht (Beef Karahi)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

2 to 2 1 / 2 lb (1–1.2 kg) chuck roast, cut into 3 / 4 to 1 inch (2–3 cm) cubes
4 tbsp (60 ml) vegetable oil
4 medium onions, sliced
3 tbsp (45 ml) ginger-garlic paste
6 large ripe tomatoes, chopped (or 2 cups / 480 ml canned crushed tomatoes)
4 to 6 green chilies, slit
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) ground coriander
1 tsp (5 ml) turmeric
1 to 2 tsp (5 to 10 ml) red chili powder
Salt to taste
Fresh cilantro for garnish
Julienned ginger for garnish

Instructions

1. Heat oil in a karahi or large skillet; add cumin seeds until fragrant, then add beef cubes and brown on all sides.
2. Remove beef briefly; in the same pan, sauté sliced onions until soft and lightly browned.
3. Add ginger-garlic paste and cook until raw aroma dissipates, then add ground coriander, turmeric, red chili powder, and salt.
4. Return beef to the pan, add chopped tomatoes and green chilies, stir thoroughly, and cover.
5. Simmer on low heat for 1–1.5 hours (or pressure cook 35–45 minutes) until beef is tender and the oil separates from the masala.
6. Increase heat briefly to reduce and coat the beef with thick tomato masala, adjust seasoning.
7. Garnish with fresh cilantro and julienned ginger; serve hot.