"1 kg Goat Karahi is a hearty and flavorful South Asian dish made with 1 kilogram of bone-in goat meat, cooked traditionally in a karahi (deep wok) with tomatoes, garlic, ginger, green chilies, and a blend of aromatic spices. It’s a festive, restaurant-style dish that serves 4 to 6 people and is perfect for gatherings or special meals. 🐐 What Is Goat Karahi? A variation of classic karahi using goat meat (mutton), known for its deeper flavor and richness Cooked on high heat, allowing the masala to reduce and cling to the meat Offers bold, spicy, and tangy flavor with a semi-dry, thick gravy Often cooked with minimal water to intensify taste 🧄 Ingredients for 1 kg Goat Karahi: 🥩 Main: Goat meat (bone-in) – 1 kg Fresh tomatoes – 5 to 6 medium (chopped or pureed) Garlic paste – 2 tablespoons Ginger paste – 1½ tablespoons Green chilies – 6–8 (slit or whole) Cooking oil or ghee – ½ to ¾ cup 🌶️ Spices: Salt – to taste Red chili powder – 1½ to 2 teaspoons Turmeric powder – ¾ teaspoon Coriander powder – 2 teaspoons Cumin seeds – 1 teaspoon (optional) Garam masala – 1 teaspoon (added at the end) 🌿 Garnish: Fresh coriander (chopped) Julienned ginger Green chilies Lemon wedges (optional) Butter (optional, for richness) 🔪 Cooking Overview: Heat oil/ghee in a karahi. Sauté garlic and ginger pastes. Add goat meat and cook until browned. Add tomatoes and dry spices. Cook uncovered, allowing tomatoes to break down and thicken. Simmer until meat is tender and oil separates. Finish with garam masala, fresh ginger, and coriander. 🍽️ Serving Suggestions: Serve hot with naan, roti, paratha, or steamed basmati rice Complement with raita, salad, or pickled onions "