Yet another mouth-watering, scrumptious recipe from Pakistani cuisine is Beef Karahi.

Generally, Pakistanis prefer chicken karahi or mutton karahi instead of beef karahi. As compared to beef karahi, the cooking time of chicken karahi is less.

Unlike most Pakistani curries, there are few spices in this recipe. The trick is to have excellent quality meat that is very well cooked and tenderized. Another tip is not using packaged, branded karahi masalas. Trust me, once you use the basic spices to make this karahi, you would not want to use store bought karahi masala.

My karahi masala consisted of basic powdered spices—salt and chilli powder along with chilli flakes, coarsely crushed coriander seeds and cumin seeds. The aroma of the crushed coriander and cumin seeds is is awesome. The next most important ingredient is the tomatoes. I used 2 large tomatoes. Do not use roma tomatoes or cherry tomatoes.
Yogurt is not used in karahis, but I used it, without whisking, for the tartness. The lemon juice, which is also not used, gives the extra tartness to the karahi.
Green chillies are a must. Another important ingredient is ginger juliennes. Lots of it. You simply cannot omit ginger in a karahi.
For video recipe see link below:
https://www.youtube.com/watch?v=p26Dl-r3D5U