Beef karahi

Name: Beef karahi
Cuisine: British
Ingredients: 1 kg beef, boneless, cubes; 1 1/2 cups tomato, cubed; 6 green chillies; 1 tsp. cumin seeds; As required, ginger, julienned; As required, cilantro, chopped; 1/2 cup yogurt; 2 tbsp. garlic, minced; 1/2 cup oil; 1 tbsp. chilli powder; 1 tbsp. chilli flakes; 2 tbsp. coriander seeds, crushed; 1 tsp. cumin seeds, crushed; To taste, salt; 1 tsp. garam masala; 2 1/2 cups hot water; 1/2 lemon, juiced

Sarvat Hanif @sarvathanif

Canada

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

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.

Sarvat Hanif @sarvathanif

Canada

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.

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.

Saved

Ingredients

1 kgbeef, boneless, cubes
1 1/2 cupstomato, cubed
6green chillies
1 tsp.cumin seeds
As required, ginger, julienned
As required, cilantro, chopped
1/2 cupyogurt
2 tbsp.garlic, minced
1/2 cupoil
1 tbsp.chilli powder
1 tbsp.chilli flakes
2 tbsp.coriander seeds, crushed
1 tsp.cumin seeds, crushed
To taste, salt
1 tsp.garam masala
2 1/2 cupshot water
1/2lemon, juiced

Saved

Steps

1

Heat oil in a wok and add cumin seeds, garlic and ginger julienned, reserving some for garnish, and green chillies. Fry till garlic is light brown.
2

Add the beef and fry till colour changes.
3

Add the salt, chilli powder, chilli flakes, crushed coriander seeds and crushed cumin seeds. Mix and cook for 5 minutes.
4

Add the tomatoes and yogurt. Mix.
5

Add the water, mix, cover and cook on medium flame for 40-45 minutes or till beef is tender.
6

Uncover, and mash the tomatoes. Stir continuously on high flame till liquid has evaporated and gravy is desired consistency…should be on the dry side.
7

And the garam masala, cilantro, ginger and cook 2 minutes.
8

Squeeze lemon juice and serve garnished with cilantro, ginger and green chillies.