Beef Karahi (Karahi Gosht)
Blog: cookingwithnelo.com
Servings: 3
Ingredients
- 1 pound (500 g) boneless beef - cut into 1.5 to 2 inch pieces (Note A)
- 1 teaspoon salt - divided (white/table salt)
- 4 (400 g) tomatoes - I prefer Roma tomatoes
- 6 tablespoons cooking oil - divided
- 4 cloves garlic - finely chopped
- 3 small green chilies - finely chopped (Note B)
- 1.5 inch piece of ginger - finely julienned, divided
- 1.5 teaspoons cumin powder - aka zeera apowder
- ½ teaspoon coriander powder - aka dhaniya powder
- ¾ teaspoon crushed red pepper flakes - aka kutti lal mirch
- 1 tablespoon kasuri methi - aka dried fenugreek leaves
- 1 tablespoon lemon juice - fresh
- 2 tablespoon chopped cilantro - aka coriander/dhaniya
Instructions
- Add beef, ½ teaspoon salt, and ⅓ cup water to the Instant Pot. Mix well, seal the lid, set to Manual (High Pressure), and cook for 27 minutes. Turn it off, let the pressure release naturally for 10 minutes, then carefully use the valve for a quick release of remaining pressure. Remove the beef and save the cooking liquid.
- Meanwhile, cut each tomato in half. Trim off the stem ends so it’s easier to remove the skins later.
- In a saucepan/pot, preferably non-stick, add 2 tablespoons of cooking oil, ⅓ cup water, and the halved tomatoes. Turn the heat on to low, cover, cook until the skins start to come off.
- Use tongs to remove the skins. If they don’t come off easily or the flesh comes off with them, cook a bit longer. Remove from the heat, set the tomatoes and their juices aside.
- Heat the remaining 4 tablespoons of oil over medium heat in a wok/pan (should be a wide, big one). Add garlic, green chilies and two-thirds of the total quantity of julienned ginger. Sauté for 1 to 2 minutes.
- Add the peeled tomatoes along with their juices and the beef’s cooking liquid. Also add cumin powder, coriander powder, and crushed red pepper flakes (see Note C below, if your tomatoes aren't perfectly ripe). Cook until the tomatoes break down into a thick sauce. Mash them as you go. Reduce to a thick sauce.
- Add cooked beef, remaining quantity of ginger, ½ teaspoon salt and kasuri methi. Mix and bring to a simmer. Then cover, reduce the heat to low, or just enough to maintain a very gentle simmer. Cook until you see some of the oil floating to the sides or on top. Stir occasionally.
- Add lemon juice, chopped cilantro (and some extra chopped chillies if you prefer more spice). Mix well, turn off the heat, cover the wok/pan again, and let your karahi rest on the same burner for 10 minutes before serving. Enjoy with hot naan or roti.
Notes
Note A: Beef – The best cuts to use are chuck, tri-tip, and boneless short ribs. Pre-cut stewing beef cubes will work too. If using smaller pieces than mentioned, pressure cook for 25 minutes instead of 27.
Note B: Green Chilies – I use green Thai/Birds eye chilies. If you can find the bigger ones from Pakistani grocery stores, those would be best.
Note C: Tip – If the tomatoes aren't in season or not fully ripe, you can pep up the flavor by adding tomato paste at this stage. Use 1 tablespoon of it per pound of beef.