Beef Karahi, Succulent beef chunks enveloped in the most amazing and delicious gravy. With so few ingredients, it’s an absolute winner. This classic dish is bound to become a favourite at your table.
Written Recipe:
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Ingredients:
1 kilogram good quality beef chunks
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsp dhana jeera (coriander-cumin powder)
1 tbsp Kashmiri red chili powder
1 tsp garam masala
1 tsp turmeric powder
1 tbsp fine salt
1/4 cup oil
1 tbsp ghee
3 tomatoes, quartered
2 green chilis, slit
1 cup water
Fresh coriander (for garnish)
Chopped green chilis (for garnish)
Ginger slivers (for garnish)
Instructions:
Marinate the Beef:
In a mixing bowl, combine 1 kg beef chunks with 1 tbsp each of garlic and ginger paste, 2 tbsp dhana jeera, 1 tbsp Kashmiri red chili powder, 1 tsp garam masala, 1 tsp turmeric powder, and 1 tbsp salt.
Mix thoroughly to ensure the beef is well-coated. No need to marinate for long.
Fry the Beef:
In a high-heated wok, add 1/4 cup oil and 1 tbsp ghee.
Add the marinated beef to the pan, frying it for about 10 minutes until the meat has a glorious colour and the spices are aromatic.
Gradually increase the heat, keeping the meat moving to prevent burning.
Add Tomatoes and Chilis:
Once the beef is nicely coloured, add 3 quartered tomatoes and 2 slit green chilis.
Mix well, then add 1 cup of water. Bring to a boil, cover with a lid, and lower the heat to medium for 10 minutes.
Remove Tomato Skins:
Once the tomatoes have softened, remove their skins using tongs.
Smash the tomatoes into the curry with a wooden spoon.
Cook the Beef:
Bring the mixture back to a gentle boil, cover with the lid again, and cook on medium heat for 1 hour or until the meat has softened.
Halfway through, check on the meat to ensure it’s cooking properly.
Reduce the Liquid:
After an hour, the meat should be tender. Increase the heat to high and keep moving the meat to reduce the liquid and prevent burning.
Cook for about 5 minutes until most of the water has evaporated and the consistency has thickened.
Finish and Garnish:
Turn off the heat, cover with the lid, and let it rest for 5 minutes.
Garnish with fresh coriander, chopped green chilis, and slivers of ginger.
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