Karahi Goat
Print

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.