Goat Karahi
Shinwari Goat Karahi
Karahi is one of the most popular dishes of Karachi. Nearly every food street would have a Karahi dhabba or cafe, where the Karahi is prepared freshly. The meat is weighed as per your choice and then cooked in an extremely hot Wok and in less than 30 minutes your delicious, off the flame Karahi is ready. It is usually served with hot nans or can be eaten with Roti.One such popular Karahi place is the Shinwari Karahi House. For me this place makes the best Goat Karahi, moist and flavourful meat. On a cold night, sitting on the Charpai with your family and eating this delicious Karahi with fresh hot nans is the most amazing experience. Really miss the outdoor Dhabba experience which is one of the highlights of Karachi Street Food.The reason why I personally like this recipe, is because of its simplicity and few ingredients.
Equipment
- Karahi/Wok
Ingredients
- 1 kg Goat meat cut in pieces
- 4 Tomatoes Cut in 4s
- 1 cup Oil
- 2 tbsp Crushed Pepper
- 1 tbsp Red Chilli flakes
- 1 tbsp Crushed Cumin
- 1 tbsp Ginger & Garlic paste
- 6 Green chillies Medium
- 1 Handful Corriander leaves Finely chopped
- 1 tbsp Ginger Finely sliced
Instructions
- Pour 1 cup oil in the Wok/Karahi and add the meat into it, the stove must be on high flame
- Fry the meat until it changes to a brownish colour
- Add the ginger & garlic paste to the meat and fry for about 5 -7 minutes
- Add the tomatoes and stir well
- Cover the dish with a lid and turn the flame to a medium level. Keep it covered for about 30 minutes.
- Check in between and keep adding water (1-2 cups) if the gravy is drying out
- After the tomatoes have completely dissolved and a thick gravy is formed, add salt and all the spices and mix well for another 5-7 minutes
- You will now get the aroma of the Karhai and the oil will float up. Add the chillies and stir well
- Your Karhai is now ready, garnish it with the chopped corriander and sliced ginger
- Serve with hot nans
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