Wednesday, 25 February 2015

Karhai Gosht

                          Karhai Gosht

                                           Karhai Meat, lamb/mutton/goat

Traditionally Karhai gosht or any other Karhai/Kadhai is simply referred to as anything that is prepared in a deep dish called a karhai/kadhai. A Karhai  is a deep dish rounded pan (a tad similar to a wok), and can be made up of cast iron, aluminium, copper, stainless steel or any other metal. Food in a Karhai is traditionally cooked on a high flame, quickly and swiftly. It generally has a tomato based thick gravy with green chillies in which the choice of meat, chicken or fish is added. Usually the meats are always with bones for added flavour. Often chunks of onion are added, as are green peppers and whole dry red chillies, fresh ginger and garlic. Adding oil to finish of the dish is part of this method of cooking.

The same Karahi is used inside out for preparing thin flat breads called rumali( means handkerchief) roti! While the karhai itself also is often used to deep fry foods like samosas.

I share my family recipe, that has a thick gravy by adding a bit of ketchup to it, ( a condiment highly frowned upon) and rather unlikely to be found in any of the roadside vendors or street cafes in the sub-continent that famously serve all types of Karhai. 

Cooking it in a Wok like pan over an open fire is fast and furious
Adding the tomatoes and peppers at the end keeps it 'whole '

Serves 4 persons

In a pan heat 2 tbsp of oil

Wash and pat dry 1 kg/2 lb pieces of lamb
 fry on a high flame till browned all over.
Lower the heat.
Sprinkle with salt and then add to the pan
2-3 dried whole long red chillies
2 tsp garlic
2 tsp ginger
cover and cook till almost done; add 2 oz of water if very dry.

In a skillet roast or fry 1 tbsp of whole cumin seeds and pour over the meat.

Mix in 3 tbsp ketchup.
Mix well.
Sprinkle on top 2 small cut tomatoes, 1 green capsicum in cubes and 2 large green chillies sliced long; these are from the capsicum family and have a sweet mild flavour rather than being spicy.
Cover and simmer about 10 minutes till all the juices of the tomato are running into each other and the meat is cooked through.

Serve hot with naans and dal fry.


You may optionally add a few drops of tabasco and/or  2 tsp of sweet and sour chili sauce.
The meat should be soft and falling off the bone to be enjoyed.
The tomato and green chillies must be cooked through and soft yet hold together to be perfect. This ensures it is both infused into the gravy releasing all the flavour yet can be served without turning into a mush

For more delicious recipes from the Indian Cuisine

Niloufer's Kitchen: Quick and Easy

Read about Parsi Food, its origins and history in the cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.

Photo credit Nafeesa Jalal and Yashaan Mavalvala

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