Beef Karahi Gosht Recipe

This Beef Karahi Gosht Recipe is a traditional Pakistani dish that features tender beef cooked in a flavorful tomato-based sauce. What makes karahi dishes special is their minimal use of spices, straightforward preparation, and focus on fresh ingredients.

Beef Karahi is to Pakistani cuisine what butter chicken is to Indian cuisine. This delicious curry is a popular street food, and there are many variations of it, like charsi chicken karahi, chicken karahi, namkeen gosht, and mutton or lamb karahi gosht.
Named after the wok-like vessel in which it's traditionally cooked, Karahi gosht is cooked similarly to a stir-fry, creating a concentrated, aromatic curry that's typically drier than other South Asian curries.
If you like recipes like this that don't rely heavily on spices, try my mutton yakhni pulao (rice pilaf), gobi gosht (meat and cauliflower curry), and my easy moong masoor dal (lentil curry)

Why you'll love this recipe

• Easy recipe: Unlike other beef recipes, such as Bihari Kabab and Beef Pasanda, this beef karahi gosht recipe requires only a few spices and very little hands-on cooking.
• Hearty meal: This protein-packed recipe is perfect for any occasion. A beloved Pakistani dish, you'll find it featured at both small family gatherings and lavish banquets.
• An aromatic dish: This recipe boasts a fresh, zesty fragrance thanks to garlic, ginger, serrano chilies, and cilantro.

Ingredient notes

• Meat: The first key to a good beef karahi is to use high-quality meat. Use an excellent lean cut, like a tenderloin, and cut it into cubes.
• Cooking oil: A neutral oil with a high smoke point, like canola or vegetable oil, works best for the initial browning stage.
• Garlic: Fresh garlic provides essential depth to the karahi base.
• Tomatoes: Roma tomatoes are ideal for curries and sauces because they are juicy and break down easily.
• Spices: A simple blend of salt, coriander powder, and red chili powder is all that's needed for this easy recipe.
• Serrano chilies: These are very similar to the chilies in Pakistan and are my favorite for this recipe.
• Ginger: Thin, long ginger is stringy and fibrous. For best results, source plump, juicy ginger root with thin skin.
• Fresh cilantro: Adds the perfect bright finishing touch to the beef karahi gosht.

Please refer to the recipe card at the bottom of this post for the complete list of ingredients, measurements, and detailed recipe instructions.

Substitutions & variations

• Add different chilies: Use Thai chilies for a nice pop of color, but leave them whole to prevent the beef from becoming too spicy. For a less spicy curry, substitute the serrano chilies with jalapenos.
• Use ghee: For a rich, dhaba-style version of beef karahi, substitute ghee for the cooking oil.
• Use Veal: This is another good boneless alternative, with meat that's less fibrous than beef.

Step-by-step instructions

• Step 1: Heat the cooking oil and add the garlic paste. Sauté for 1 to 2 minutes, allowing the garlic to bloom.

• Step 2: Add the beef and saute till it's no longer pink.

• Step 3: Add the spices and stir-fry for a few minutes.

• Step 4: Add the tomatoes and two cups of water. Bring the mixture to a boil, cover, and simmer for 45 minutes to an hour, or until the beef is tender.

• Step 5: Uncover and evaporate any excess liquid before adding the green chilies, which should be sautéed for a few minutes.

• Step 6: Add the julienned ginger, reserving two tablespoons for the garnish. Saute, cover, and simmer for 10-15 minutes.

• Step 7: Add the cilantro, reserving some for garnish.

• Step 8: Plate the karahi gosht and garnish with the remaining ginger and cilantro.

Expert Tips

• Use a cast-iron skillet: Since beef is tougher than chicken and the cooking time in this recipe is longer, a skillet with a lid works better than a wide, open karahi.
• Simmer the meat: Ensure the beef simmers for a sufficient amount of time to become tender. Depending on the cut you're using, it can sometimes take longer than the time suggested in the recipe card. Don't rush this part of the cooking.
• Use fresh ingredients: All ingredients, including the garlic paste and tomatoes, should be freshly sourced and prepared from scratch. Since there is minimal use of spices in beef karahi, fresh ingredients are key to the success of this recipe.
• Add a marrow bone: Traditionally, most Pakistani recipes are prepared with bone-in meat as it results in better flavor. To achieve a similar flavor for this boneless beef karahi, I sometimes add a marrow bone as the meat cooks for a richer flavor.

Recipe FAQS