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Eid Al Adha Bhuna Gosht Beef

I’m not a huge meat eater, but I love me a good karahi cooked in a Pakistani street style way! I prefer to use boneless beef, but you can use any meat of your choice.

If you use meat with bones, I suggest boiling it for 15-20 minutes first. Not only does this make it more tender, but it gets rid of some of that meaty smell and scum.  


  • 2 medium onions
  • 6 medium tomatoes
  • 2 lbs boneless beef, or any other meat
  • cup of oil
  • julienne ginger
  • 8fresh green chilies 
  • 2 tsp ginger and garlic paste
  • Cilantro
  • Salt to taste
  • 1 tsp red chili pepper
  • 1/2 tsp black pepper
  •  1/2 tsp zeera powder
  • 1 tsp turmeric
  • 1 tsp crushed coriander
  • 1/2 tsp garam masala
  • 1/2 tsp red chili pepper flakes
  • 1/2 cup yogurt
  • 1 lemon
  1. Chop onions and fry them in oil until slightly golden 
  2. Add in meat along with ginger and garlic paste and the salt. If using boneless, cut into small bitesize pieces so it’s quicker to cook and easier to eat
  3. Fry for 15-20 minutes. Keep stirring. Add in splashes of water when needed. 
  4. Add in rest of the spices along with the tomatoes and half of the green chilies  Leave the tomatoes as whole, don’t cut them up. Add in just a splash of water. Cover and cook.
  5. After about 5-7 minutes take the lid off. Take off the skin of tomatoes and discard. Break them up in the karahi. 
  6. Cover with lid again and let cook further for 10 minutes. 
  7. Meat should be tender by now. If not, cook further, add water if needed 
  8. Once meat is tender, uncover and stir to break up the tomatoes further. Keep stirring and dry up most of the water. 
  9. Add in the yogurt. Cook for another 5 minutes or until oil separates and comes on top
  10. Top it off with ginger, cilantro, and rest of the chilies. Add a splash of lemon juice. Serve with fresh naan! 


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