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Karhai Meat Curry

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Author Topic: Karhai Meat Curry  (Read 191 times)
Heba E. Husseyn
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« on: November 05, 2009, 11:57:34 pm »


Hey guys, back to some eats after a long time.  This hot & spicy main dish is one of my favorite Pak foods.  Really love it.  It' said to be a "mughlai" dish .. meaning a somewhat rich and dry curry-like recipe that tastes pretty tangy because of the mixture of fragrant spices.  It's generally eaten with nan (Pak flatbread), but goes just as well with fried veggie rice or even lentil rice known as kitchery in Pakistan.  In fact I like it best with kitchery.

Here's how you get started ..


1 kg lamb cut into pieces (can also use chicken if you like)
1 cup beaten plain yogurt
Garlic and ginger paste 2 tbsp
3 to 4 tbsp vegetable oil (canola or corn)
Tomatoes 3 cut into pieces
Onion 1 large chopped coarsely or simply sliced into rounds

If you find the spice mix for Karahi meat in Pak grocery stores, which you might, and if you like it, use that.  Otherwise simply use the following spices:

Allspice powder or Garam masala as called in Pak, 2 tsp
Salt to taste
Chilli powser 1 level tsp (or less if you're scared of it Smiley )
Cumin powder 2 tsp
Corriander powder 2 tsp


Mix the meat cubes with the yogurt, garlic paste, garam masala and salt.  Cover and allow to marinate for 2 hours.

Heat the oil in a thick based cooking container on medium flame.  Add marinated meat mixture and fry, stirring frequently, for 5-7 minutes.

Then add the onions, tomatoes, chilli, corainder and cumin powder and mix well.  Sprinkle some water over the meat, cover, simmer the flame and cook till the meat is tender.  Should take approximately 2 hours.  Keep checking every 15 minutes or so and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy.
Turn off fire, garnish with chopped ginger and coriander leaves and serve with hot flatbread or rice.

Some people also like adding potatoes (each potato peeled and cut into 3 or 4 large cubes) with this meat dish.  That too tastes nice.  If you wanna add potatoes, put it with the meat about 40 minutes before it's done.

Now enjoy!  Tongue
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« Reply #1 on: November 08, 2009, 01:28:12 am »

Hmmmm, this is one delicious dish.  But I generally don't use onion, or just a few rings, otherwise it makes the food somewhat sweet.
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