Like many other , I used to call this “Beef karahi” or “Beef Korai” , until I came across a Pakistani chef here in New York and came to know that the proper term is ” Karahi Beef” or “Karahi Gosht “. The term Karahi should come first . There are many ways of cooking Karahi gosht apart from it’s original recipe , where no garam masala is used . But being a little fussy ( can’t think of desi style meat without garam masala ), tried to make it on my own way , without compromising the taste of course. If you wish , you can try this recipe with mutton or lamb too .
Ingredients for boiling the meat :
Beef 1 kg
2 small onions , pounded/ mashed ( must not be paste, just pound or mash it with something heavy , what we call in Bengali “thetlano”)
3 cloves of garlic , pounded
2 tbl spoon of ginger , matchstick or Julian cut
1 small black cardamom
1 small star anise
3 green cardamoms
Small stick of Cinnamon
6/7 whole black pepper
Salt to taste
Other ingredients :
2 tomatoes , cubed
Ginger paste 2 tea spoon
Garlic paste 2 tea spoon
Half cup fried onion or bereshta
Chili Powder 2 tea spoon
Paprika 1 teaspoon ( optional, for the color)
Whole jalapeno or Green chili 2 or 3
Ghee and oil
Salt to taste
1. Boil the meat with the ingredients mentioned . The beef should be tender enough . After boiling there should be 1 and half cup of stock in it . Take out the whole garam masala from it .
2. In a Karahi heat ghee+ oil . Add the cubed tomatoes . Cook until mashed totally . Now add the ginger, garlic paste, chili powder and paprika , salt and the jalapeno/ green chili . Add the beef with the remaining stock.
3. Cook until the gravy comes to the desired consistency .
Ready and Yummy . 🙂
1. The reason behind , I cooked the meat separately , because meat doesn’t get tender, if you cook the meat in tomatoes from the very beginning. And moreover I wanted to use the whole garam masalas in the recipe in an indirect way . 🙂