Wednesday, May 21, 2014
After reading this recipe, I learnt that Karahi was the cooking vessel. It looks like a wok, but the sides steeper.
And so, to serve this dish, it has to be done with a karahi/pan, if not, it won't be "Meat in a cooking pot".
There are many types of karahi dishes, from vegetables, paneer, chicken, mutton and also beef. It is supposed to be a one pot dish, with everything cooked in the same vessel. But I guess as time goes by, the use of pressure cooker started and one uses more than one cooking vessel.
I actually cooked it in a big wok...and then drove out to buy this 'karahi' to serve. Haha, such things we will do for the sake of blogging!
My husband commented he didn't quite enjoy it due to the tang... there's yogurt and so much tomatoes! But my in laws enjoyed it. My beef was cooked til tender and melts in the mouth and if you prefer it to be firmer, just cook it to your preferred texture.
Pakistani Beef Karahi
Reference: Khanapakana and Robina Taimur (video)
1kg stewing beef
1/2 Tbsp chilli powder
1/2 Tbsp garam masala
1/2 tsp turmeric powder
1/2 tsp cumin seeds
1 tsp salt
1/2 cup of oil or more*
1 Tbsp grated ginger
1 tsp grated garlic
1 cup natural yogurt
Coriander, ginger strips and lime for garnish
1. Put beef, tomatoes and onions together into a pressure cooker. Add in all the dry spices. Let it cook for 30 minutes, or until the meat is tender. (if no pressure, cooker, just put everything together into a pot and cook for around 3 hours.
2. Heat a karahi (or wok), then put in oil. Cook the ginger and garlic until it smells good. Pour all the stewed beef in and let it cook until the gravy is nicely reduced. (regular pot cooking will have most of the liquids evaporated during the simmering).
3. Stir the yogurt until it turns watery. Pour this into the beef and stir it well. Let it cook until oil starts to float to the surface.
4. Turn off the heat and garnish with coriander, lime and ginger strips. Serve it in the karahi.
*Don't skimp on the oil if you want a shiny outcome. I learnt it the hard way.
Here is a video on how it's done in Lahore
I am submitting this to Asian Food Fest Indian Subcontinent Month,
hosted by Alvin of Chef and Sommelier