Goat Karahi Recipe

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The Pakistani Goat Karahi Or Gosht Karahi doesn’t need any accolades. This traditional cuisine is available at every Pakistani restaurant and dhaba. In the category of ghost recipes, the goat karahi has no substitute, and this recipe is an example.

goat karahi

I was raised in the KPK culture, where everyone is a true-blue lover of mutton goat karahi. This overpowering recipe is like the adornment of our culture and is cooked in every home and restaurant in Pakistan. 

The process of making this gosht karahi is similar to that of chicken karahi, but mutton takes some extra time to cook the meat. Don’t worry! The process of preparing goat karahi is straightforward. You don’t need to be a master chef for it. 

I can craft various versions of this dish, but today, I’m just sharing a very simple and basic way of making goat karahi. It’ll take less time and fewer ingredients.

gosht karahi

Why You Will Love Goat Karahi 

  • Bold & Strong Flavor: Unlike the chicken Karahis, this one boosts a more robust flavor. The rich and overpowering taste makes it a palatable and healthier dish in Pakistan.
  • Easy To Make: Goat Karahi is a breeze recipe; even if you’re a novice cook, you can still prepare it perfectly. You also don’t need any kind of rare spices or ingredients for it. 
  • Very Healthy: The goat meat has a rich nutritional profile compared to any other meat, making this recipe super nutritious. This recipe will give you a lot of protein, fats, iron, and other nutrients. 
  • Tangy Flavor: Generally, goat karahi has a tangy flavor, so if you love fiery recipes, this one is the right option for you.

Difference Between Goat Karahi And Lamb Karahi 

pakistani goat karahi

Regarding gosht karahi, two kinds of meat can be used: the goat and the lamb. These meats are different; the goat karahi has a little gamier flavor, whereas the lamb karahi is milder. 

The lamb meat has more fat, which means it’s juicer and takes less time to cook under pressure. At the same time, the goat has less fat and takes a few extra minutes to cook. 

I love goat karahi; if you’ve set dieting goals and want to lean on your belly, this karahi is a great fit. 

But the main point is also the availability; lamb meat is easily available in the United Kingdom (UK), whereas finding it in Pakistan is a little challenging. Based on your preferences and availability, you can opt for any kind of meat for your karahi. 


goat karahi Ingredients
  • Goat Meat: I’ve opted for goat meat in this recipe; feel free to go with lamb or mutton based on your preference.
  • Onions: White onions are preferable; I used the chopper to mince all the onions. You can even do the same thing with a sharp knife. 
  • Tomatoes: I didn’t like to use any kind of chopper for tomatoes; it wastes the water of tomatoes. Just stick with the traditional way and use the knife to cut the tomatoes. Besides this, you can use a food processor to get the tomato paste. 
  • Ginger and Garlic paste: Mortar & pestle are best companions to minced garlic and ginger. These ingredients are primary for this recipe, making it more aromatic and robust. 
  • Green Onions: This is optional; I use green onions for garnishing. 
  • Green Chilis: Green chilis helps make karahi a little tangy. You can adjust it according to your taste buds. 
  • Yogurt: The moisture of yogurt makes the meat more juicy and tender. I’m using my homemade daily yogurt; it gives a creamy flavor to gosht karahi and makes it much better. 
  • Ground Spices: These spices include Turmeric powder, red chili powder, dry coriander, karahi masala, red chili flakes, and salt. 
  • Garam Masala: I’m using Cinnamon, black pepper, cumin, and a few cloves. If these ingredients are unavailable, just go for the store-bought garam masala powder.

Related Post: Bhuna Gosht Recipe

How To Make Homemade Karahi Masala 

I know few people are allergic to store-bought spices and prefer homemade masala. So if you’re one of them or don’t have store-bought masala, don’t worry! Making this karahi masala at home is a breeze. 

Here are the ingredients that you need to make a strong karahi masala. 

  • 2 – 3 Cinnamon 
  • 5 Cloves
  • 10 Black pepper balls
  • 1 Bay leaf
  • 2 – 3 green cardamom
  • 1/2 tbsp cumin powder
  • 1/2 tbsp fenugreek powder
  • 1/3 tbsp turmeric powder 
  • 1/4 tbsp red chili powder
  • 1/4 tbsp salt
  • 1/3 tbsp of fennel seeds

Grind All The Ingredients:

Throw all ingredients in the food factory machine to turn them into powder. You can adjust the spices according to your taste and usage. 

How To Cook Goat Karahi 

  1. Boil The Meat: The initial step is to pressure cook the meat. Rinse the meat, and then throw it into a pressure cooker; add 3 – 4 glasses of water, salt, and garam masala. Pressure cook it for 20 – 25 minutes until the meat becomes soft.  
add salt
  1. Sauté The Onions: Place the pan on the stove, add oil, and heat it. Once the oil gets heated, Sauté the chopped onions until brown; don’t let the onions turn entirely brown; we need a light brown color.
add onions in pan
  1. Add Garam Masala: Once the onions turn light brown, add the garam masala and a splash of water. Stir and leave it for one minute (not more than that). Keep the flame low. The garam masala and onions generate a rich and intense essence and elevate the overall taste profile. 
add garam masala
  1. Add Ground Spices and yogurt: Next, we have to add the garlic and ginger paste, toss all the ground spices, and add the yogurt. All these ingredients will make the gravy more aromatic and more drooling. Avoid adding the water at this stage. Turn the flame medium and stir it for a minute.
add ground spices
add yogurt
  1. Add Chili and soy Sauce: I love the umami flavor. That’s why I’m adding chili and soy sauce to the gravy. 
add chili and soy sauce
  1. Add Meat: After adding the sauces, immediately add the meat, stir it, and let it simmer for 5 minutes on medium flame. 
add goat meat
  1. Garnishing: I use green onions and green chilis for garnishing. All these ingredients instantly improve the hues and texture of the goat karahi.

Nabeel’s Pro Tip

I have seen people often avoid adding yogurt to the ghost or goat karahi; instead of it, they rely on water. And you know the excess water ruins the gravy, diluting the spices. 

That’s why I always opt for daily yogurt. Firstly, the moisture from the yogurt boosts the taste of meat. Plus, it makes the gravy thicker and more flavorful. 

But this doesn’t mean that you should ignore the water. After adding the ground spices, always pour a splash of water to prevent the spices from being burned. 


You can go for the mutton and lamb meat for ghost karahi. It depends on your taste and the availability of meat. Lamb and mutton have more indulgence than goat meat; it’s more juicy and cooks quickly. 

I don’t recommend you make the karahi without onions. Initially, the brown onions give gravy a sweet, rich, and complex flavor and complement the meat’s richness. 

To get the dense and thick gravy, go for tomato paste instead of chopped tomatoes. Also, amplify the number of tomatoes and use yogurt instead of water. I love the thick gravy, as it makes every bite more flavorful. 

Absolutely; feel free to use the instant pot instead of a pressure cooker. The meat tenderizes faster in the instant pot—it usually takes 12 to 15 minutes. 

What To Serve With Goat Karahi?

In Pakistan, people like roti, chapati, or naan with the goat or ghost karahi. You can also use white or basmati rice to savor this cherished dish. 

Rita is a must-have with the goat karahi, as it will work to soothe your palates and make your bites more appetizing. You can also go for cold drinks and mix pickles and mint chutney. 

Related Post: Check Out Aloo Gosht Recipe

pakistani goat karahi

Goat Karahi Recipe

The Pakistani Goat Karahi Or Gosht Karahi doesn't need any accolades. This traditional cuisine is available at every Pakistani restaurant and dhaba. In the category of ghost recipes, the goat karahi has no substitute, and this recipe is an example.
No ratings yet
Prep Time 25 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian, Pakistani


  • 0.4 Kg Meat
  • 1 Cup Oil
  • 3 Tomatoes (Chopped)
  • 1 Onion
  • 1 tbsp Garlic and ginger paste
  • 3 tbsp Yogurt
  • 2 Green chilis
  • Green Onions (for garnishing)
  • 1 tbsp Turmeric Powder
  • 1 tbsp Red Chili Powder
  • 1 tbsp Coriander powder
  • 1 tbsp Karahi masala
  • ½ tbsp Red chili flakes
  • 2 Cinnamon
  • tbsp Black pepper powder
  • ½ tbsp Cumin powder
  • 3 Cloves


  • First, use a pressure cooker or instant pot to cook the meat. Add 3 cups of water, garam masala, salt, and the meat in the pressure cooker and cook it for 20 to 23 minutes. In the case of instant pot, it takes 10 to 12 minutes to tenderize the meat. 
  • Heat oil in the pan, and sauté chopped onions until light brown. Avoid letting them turn entirely brown; aim for a light brown color.
  • Add garam masala and a splash of water. Stir for one minute on low flame. The blend creates a rich essence, enhancing the overall taste.
  • Add garlic, ginger paste, ground spices, and yogurt for aromatic gravy. Avoid water for now. Stir on a medium flame for a minute.
  • Add soy and chili sauce to the gravy to make it more flavorful and umami. 
  • After adding the sauces, introduce the meat, stir, and let it simmer for 5 minutes over medium flame.


  • I'm garnishing with green onions and green chilis. These ingredients instantly enhance the colors and texture of the goat karahi.


Keyword Goat Karahi
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