There are some dishes that are part of Pakistani and Indian cuisine that need no introduction. Karahi is one of those dishes. Karahi is a popular curry dish across Pakistan and India and is gaining popularity in restaurants around the world. Nothing boosts Indian flavors quite like karahi. Karahi is the specialty of Lahore cuisine, no event or dining table is complete without it. Lahori Karahi is a famous restaurant special dish that originates from Lahore. This famous and special Lahori Karahi is prepared by frying chicken or meat pieces with tomatoes, ginger and garlic and some of the aromatic spices.
Lahori Karahi is a recipe that needs to be included in every cookbook. A must-try recipe that is so easy to make, incredibly fragrant and so flavorful, best served with tandoori roti or naan. Karahi is full of varieties but you can substitute it and make it perfect according to your taste buds, so that you can enjoy it to the fullest. Different cities of Pakistan have different variations of karahi. Sometimes with less spices and ingredients, sometimes full spicy. I have already shared many karahi recipes on my website. Today I am sharing Restaurant style Lahori Beef Karahi recipe here but you can use lamb, mutton or chicken as per your choice. Cooking time may vary. This is a perfect bakra eid special recipe and very delicious in taste due to use of black pepper.
In a pressure cooker add beef, sliced onion, ginger garlic paste, tomatoes (cut in halves) and salt.
Add 1 & 1/2 cups of water in the beef, give a stir, cover the lid and pressure cook over high flame till the pressure came. After that cook for 12-14 minutes over medium flame.
Release the pressure and then open the lid, take the beef out in a karahi along with remaining beef stock/water.
Cook over high flame for 2-3 minutes to dry out the excess water.
Add cooking oil in the beef and fry for 4-5 minutes.
Now add red chili powder and cook again for a minute or till the oil separates.
Turn the flame to low and add whisked yogurt, mix well.
Then add cumin powder, coriander powder, black pepper powder and cook for another few minutes. You may dry out the karahi as per your requirement at this stage but it will be good if there would be some gravy in it.
When the oil separates turn off the flame.
Garnish with chopped fresh coriander and ginger, serve with naan or tandoori roti.
____________Note: It would be best if you use iron wok for this recipe for authentic restaurant style Lahori karahi taste.
