Lahori Beef Karahi Recipe – Beef Karahi Restaurant Style - Zauq e Pakistan

 

Lately, the ruling Mughul’s hearty appetite for beef, lamb, and goat conflicted with the eating habits in the subcontinent. But the mountain people of Afghanistan and the Khyber were used to the hearty meat-based diet of the itinerant shepherds of the region. The Shinwari and Afridi tribes hail from this region and it is also considered to be the historical home of the balti or karahi gosht.

Ingredients For Lahori Beef Karahi 

Beef Meat with bones (Dasti and Bong mix) - 1-inch piece - 2kg
Onion - 4 medium sliced
Tomatoes - 5 cut into half
Ginger Garlic - 2tbs
Salt - 2tsp
Red Chilli Powder - 1tsp
Black pepper powder – 1 tsp
Cumin powder-  2tsp
Coriander powder - ½ tsp
Yogurt - 1 cup whipped
Oil – 1 cup
Water 2 glass for a pressure cooker
Fresh green Coriander and garlic – garnish

Lahori Beef Karahi Preparation

• Clean the meat/beef, and put in the pressure cooker
• Then add onion sliced, ginger garlic paste, tomatoes cut into half, salt and water mix and pressure-cook the meat/ beef.
• Cover and cook for 12 – 15 minutes.
• Open the pressure cooker once the steam has released after the flame is off, set to rest for 10 minutes until the steam completely comes out.
• Now put the meat/beef and yakhni in to the karahi and dry out completely
• Now add oil and cook for 5 min on medium flame
• Add red chilli powder and cook
• Once the oil leaves the karahi add whipped yoghurt
• Add cumin powder, black pepper powder and coriander powder
• Cook on low flame until it becomes dry gravy
• Make sure the beef/meat does not become mushy
• Once the oil float on the top add green coriander and gullied ginger.

Preparation time: 45 minutes.

Serves: 3

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