Thursday, July 7, 2011


Karahi Gosht


1 lb Beef, lamb or chicken
3 cups of water
5-6 Garlic cloves - smashed and finely chopped
2 teaspoon ginger paste or 1 inch fresh ginger (peeled and finely chopped)
2 tablespoon oil
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon coriander seeds (toasted & coarsely ground)
Salt to taste

2 tablespoon tomato paste
3-4 Tomato's (diced and juices reserved)
6-8 Green chili pepper

1 teaspoon fresh lemon juice
1 tablespoon cilantro (roughly chopped)

Cooking Instructions:

1. Add beef, lamb or chicken, garlic and ginger to the wok - fry the combination until all juices are absorb and the meat (beef or lamb) is browned (this will seal the juices)
2. Add water and cover - cook on medium heat until the meat is tenderized and less then half a cup of liquid is remaining in the wok
3. Add oil, cayenne pepper, black pepper, coriander and salt to the mixture/wok and cook for 3-4 minutes on high heat - stirring often
4. Add tomato paste and the diced tomato's to the wok
5. Stir and cook on high heat for 2-3 minutes, pressing the tomatoes to release the juices - mix well
6. Add green chili peppers
7. Cook for 10 minutes on medium heat stirring often until the all the water is absorbed and all the ingredients are blended well
8. Sprinkle lemon juice over the mixture, garnish with cilantro and serve!

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