A fast, restaurant-style karahi with deep tomato and ginger notes, built on a single ASAL Karahi Gosht sachet.
Ingredients
- 500g mutton or chicken, bone-in
- 1 ASAL Karahi Gosht spice pack
- 3 tomatoes, chopped
- 2 tbsp ginger, julienned
- 4 tbsp oil or ghee
- Green chillies and coriander to finish
Method
- Heat oil, sear the meat on high until lightly browned.
- Add tomatoes and the ASAL Karahi Gosht mix, cook until the oil separates.
- Add a splash of water, cover and simmer until tender.
- Reduce to a thick masala, fold in ginger and green chillies.
- Rest 5 minutes, finish with coriander and serve with naan.
Chef's tips
- Bloom ASAL Karahi Gosht in hot oil for about 30 seconds before adding the main ingredients, it deepens the aroma.
- Adjust the heat with fresh green chilli, and stir in a spoon of yoghurt for a richer, milder gravy.
- Rest the dish for 5 minutes before serving so the spices settle, then finish with fresh coriander.
