Beef Karahi

Karahi, is a tomato based semi dry curry cooked in a karahi pot, which can be identified as a sister utensil of the Asian Wok. This dish can be cooked with the meat of your choice but the most preferred ones are mutton or chicken.

Karahi is basically a one pot kind of a food item. It can be made with the most complex of ingredients or the most simple ones. As a personal preference, less is always more to derive flavours out of the meat. Karahi as a dish comes from the mountainous regions of the subcontinent, it is rumoured to have developed near Landi Kotal in Pakistan near the Afghan border. Though, such one pot dishes have been part of the nomadic traditions of Indian, Pakistan and Afghanistan for centuries.

Ingredients:

• 1 kg beef - bone in

• 250 g tomatoes roughly diced

• 1/2 tbsp garlic paste

• 1/2 tbsp ginger paste

• salt to taste

• 1/2 tbsp chilli flakes

• 2 tbsp yogurt

• Coriander half a bunch coarsely chopped

• 1 inch ginger julienned

• 4-5 green chillies sliced

Method

Fry beef in ginger and garlic paste until tender and water evaporates

Add tomatoes, salt, and chilli flakes, cover and let it cook in its steam

Cook till the tomatoes become pasty

Now add in whisked yogurt, cook till oil separates

Stir in ginger, green chillies, and coriander and leave it on dum for 2-3 mins

Serve with fresh naan or chapati

*Dum - means to cook it in the steam that the food creates when covered. To infuse flavour/aroma of herbs or till the oil separates.