Goat Karahi Recipe

Ingredients:

  • 2 lbs goat meat (cut into bite-sized pieces)
  • 1 bunch fresh chadon beni (culantro), chopped
  • 2-3 fresh pimento, chopped
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated/chopped 
  • 2-3 tomatoes, chopped
  • 1/4 cup fresh cive (cilantro), chopped
  • Karahi seasoning (to taste)
  • Kala curry powder (to taste)
  • 2-3 tbsp oil (for frying)
  • 1-2 hot peppers (scotch bonnet) , chopped
  • Himalayan salt (to taste)
  • Water (as needed)

Instructions:

Prepare the Goat: 
  • Clean the goat meat by washing it with salt and flour, then rinse it well and set aside to drain.
Season the Meat: 
  • In a large bowl, season the goat meat with chopped chadonbeni, onions, cilantro, minced garlic, chopped tomatoes, pimento peppers, ginger, and 2 1/2 tablespoons of karahi masala seasoning. Add salt and hot pepper to taste, then mix everything well to ensure the meat is evenly coated with the seasonings. Let the meat marinate for 20-30 minutes to absorb the flavors. This serving was made for 8 people, adjust servings to amount of food you are making.
Sauté Aromatics: 
  • Heat oil over medium heat then add the chopped onions, garlic, minced chadonbeni, and hot pepper. Sauté for about 2-3 minutes, or until the onions become light brown.
Add Spices: 
  • Stir in 2 tablespoons of kala curry powder, adjusting the amount based on how much goat meat you're cooking. Allow the spices to cook for 1-2 minutes until they darken slightly and thickens.
Cook the Goat: 
  • Add the marinated goat meat to the pan. Stir well to coat the meat in the spices and aromatics. Allow the meat to brown slightly, stirring to ensure even cooking. This should take about 5-7 minutes & let it release its natural waters.
Simmer: 
  • Once the meat has browned, and the curry thicken add warm water to the pan, enough to just cover the meat. Stir to combine, then reduce the heat to low. Cover the pan and let the goat simmer for 1-1.5 hours, or until the meat is tender and the sauce has thickened. Stir occasionally, and add more water if needed to maintain a nice sauce consistency.
Final Adjustments: 
  • Once the goat is tender, taste and adjust seasoning as needed. This is optional but you can add fresh chopped chadonbeni coming to end to give it some more flavor. 
  • Serve: Serve the goat karahi hot, ideally with rice, naan, or roti.