Ingredients

For the Karahi

• 2 lbs (900 g) Thomas Farms Bone-In Goat Cubes
• ½ cup ghee or neutral oil
• 1 cup yogurt
• 2 medium onions, finely chopped
• 6–7 medium ripe tomatoes, roughly chopped (or blended into chunks)
• 3–4 green chilies, slit lengthwise
• 2 tbsp fresh ginger paste
• 2 tbsp fresh garlic paste
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 ½ tsp red chili powder (adjust to taste)
• 1 tsp turmeric powder
• 2 tsp garam masala
• Salt to taste
• Fresh cilantro, chopped (for garnish)
• Julienned ginger (for garnish)

Important note: Be sure to thoroughly wash and remove any small bones and shards before marinating/cooking.  

Instructions

 

1. Prepare the goat

1. Wash and rinse the cubes to remove any small bone and shards.
2. Marinade the cubes in yogurt, ginger/garlic paste, and spices/seasonings. Let sit at least 4 hours(overnight for best result)

1. Cook the goat

1. Heat ghee in a heavy karahi (or wok/heavy pan). Cook on medium heat.
2. Add marinated goat pieces and fry on medium-high until browned (8–10 minutes)

2. Add tomatoes & spices

1. Add chopped tomatoes.
2. Stir well, cover, and cook on medium heat until tomatoes break down (15–20 minutes), stirring occasionally.
   • If it sticks, add a splash of water.

    

3. Reduce & thicken

1. Continue cooking uncovered, reduce to simmer, stirring often, until oil separates from the masala and goat is nearly tender.
2. Add green chilies. Cook another 30–45 minutes until goat is soft and masala clings to the meat.
   • (For tougher goat, add ½ cup water and cover to steam until tender.)

    

4. Garnish & serve

1. Sprinkle with fresh cilantro.
2. Top with julienned ginger.

 

Serving

• Best served hot with naan or tandoori roti.
• A squeeze of lemon before serving balances the richness.

 

 

👉 Karahi dishes are drier than stews — the masala should cling to the goat, not run like a gravy.