Karahi Goat

A karahi (also known as kadai or cheena chatti) is a type of thick, circular, and deep cooking pot (similar in shape to a wok but with a flat base) that originated in the Indian subcontinent. It is used in Indian, Pakistani, Afghan, Bangladeshi and Nepalese cuisines. Traditionally press-formed from mild steel sheet or made of wrought iron, karahi looks like wok with steeper sides.  Today, they are made of stainless steel, copper and nonstick surfaces, both round and flat-bottomed.

The Karahi Goat (or Karahi Gosht) is a spicy signature Mughlai dish wherein tender chunks of bone-in goat or lamb meat is slow cooked in a karahi with ground spices, sliced onion, tomatoes, green chilies and yogurt.  The Pakistani version of karahi goat does not have diced green bell peppers (capsicum) or onions, whereas the North Indian version uses them. Karahi Chicken is also a popular dish and tastes very nice. Vegetarians can try fuss-free variations of this dish using mixed vegetables or paneer.

Depending on the cuts of goat meat you start with, karahi goat dish can take anywhere between 45 mins to 2 hours! I tried few times to cook this karahi in the most traditional way using the karahi and letting the meat cooking in its own juices with onion, tomato and yogurt, but it was taking forever as we do not always get tender goat meat. Eventually, I created a shortcut version (use pressure cooker first and then finish it off with the karahi) that has cut down the cooking time drastically and still produces best results.

I cooked this dish the other day with Kashmiri red chilies (which gave the dish deep red color but without the heat).  My son gave double thumbs up for this dish and it tasted great with store bought naan and basmati rice. And I enjoyed the leftovers with sambar rice the next day.

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Karahi Goat

An awesome Mughlai dish made with tender goat, freshly ground spices, sliced onion, tomato, green chilies, yogurt and cooked until the meat turns soft and tender.

Course Side Dish

Cuisine Indian

Keyword Kadai, Kadai Goat, Karahi, Karahi Ghost, Karahi Goat, Mughlai

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4

Author Senthil Sadasivam

Ingredients

Karahi spice mix to grind

• 5 Kashmiri dry red chilies
• 1/2 tbsp Fennel seeds
• 1/2 tbsp Black pepper
• 1 tbsp Jeera
• 1/2 tbsp Chili powder
• 1/2 tbsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala powder

To pressure cook goat

• Whole garam masala (1 inch cinnamon, 4 cardamom, 4 cloves, 1 bay leaf)
• 1 lb Goat shoulder/ leg meat chunks
• 2 tbsp Ginger/ Garlic paste
• 1 Onion sliced
• 3 Tomatoes sliced
• 2 Green chilies sliced
• Yogurt (2 tbsp)
• Karahi spice powder (half quantity)
• 4 tbsp Oil
• Salt to taste

To garnish

• 4 Green chili strips
• 1/4 cup Coriander leaves
• 12 Ginger julienne strips

Instructions

1. In a spice jar, combine all ingredients listed under karahi spice mix and grind them to a semi course powder consistency.

2. Heat 4 tbsp oil in a pressure cooker, add the meat, turmeric powder and sear the meat until it is slightly browned on all sides.

3. Add the ginger garlic paste and continue sauteing for about 2 or 3 minutes.

4. Add sliced onion, tomato and green chilies and saute for 5 mins.

5. Add half of the karahi spice powder and half of yogurt, 1 cup water, salt to taste, mix well and pressure cook for 5 or 6 whistles until the meat is tender (depending on the cuts of meat).

6. Transfer the pressure cooked goat meat contents into a karahi, add remaining karahi spice powder and yogurt, mix well, adjust salt and cook until the meat is fully cooked and soft and the oil separates.

7. Garnish with sliced green chilies, coriander leaves and julienne ginger strips and serve with naan, roti or basmati rice.