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Dhaba Karahi Gosht Recipe

Dhaba Karahi Gosht formula is one of the most desi roadside Karahi plans which have an exceptional taste. Delightful scrumptious Dhaba Karahi Gosht formula can be made with either chicken or sheep. Its cooking time relies upon what sort of meat is being utilized for Karahi. It is fiery because of the fixings like squashed red stew, green bean stew and tomatoes. You can serve Dhaba Karahi Gosht formula with the cut onions, and raita alongside hot Naan or Chapatti. In dhabas or roadside lodgings all over Pakistan, it is a prevalent requested thing.

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Dhaba karahhi gosht is probably the best dish accessible in Pakistan. Dhaba karahi gosht. It is practically accessible at each eatery in Karachi, Lahore, Islamabad and Peshawar. It is a claim to fame the northern territories of Pakistan. Dhaba karahi gosht tastes best with lamb. You can likewise make serving of mixed greens with dhaba karahi gosht. The expansion of charbi makes this dish great. You may serve it in dawats. This formula can likewise be added to the rundown of Eid Ul Azha plans. Expectation You like the formula of Dhaba Karahi gosht



1.8 lbs sheep on the bone, cut into reduced down pieces

1/3 cup cooking oil

1 medium onion, cut finely

4 tablespoons ginger-garlic glue

1/4 tsp peppercorns

1 tsp cumin seeds

1 tablespoons coriander seeds

2 dry red chillies

4–5 tomatoes, slashed

2 green chillies

1 tsp ginger juliennes

1 sprig cilantro or parsley (discretionary)

ocean salt




Marinate sheep shapes in the ginger-garlic glue and salt. Spread with clingwrap and keep aside in a cool spot.

Cut the onion and tomatoes.

Take the entire flavors (peppercorns, cumin and coriander seeds) and the dry red chillies in a little frypan and meal on medium warmth until they change shading and become fragrant. Trust that the flavors will chill off somewhat, at that point crush in a zest or espresso processor to a powder.


Warmth oil in a karahi (wok) and include the onions. Fry until translucent.

Include the marinated meat alongside the dry masala and saute on medium warmth until the meat has seared marginally and the oil leaves the sides of the karahi.

Include the tomatoes, saute for 3-4 minutes or until the tomatoes separate. Lower warmth and cook, secured, for 45 minutes. Check the sauce midway and include a large portion of a glass water if necessary.

Reveal and include ginger juliennes, green chillies and new herbs if utilizing.

Present with warm naan.



Pick the reddest, ripest tomatoes you can discover.

Try not to add an excessive amount of water to the cooking meat. The sauce should be very thick.

About Ali Qasim

Ali Qasim is Famous head cook at Indian dishes club in 2014, and i am specialist in cooking,i love to write about Indian dishes & cooking, i try to cook new Indian dishes.

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