Kharay Masalay ka Gosht

There are foods that I think of as seriously desi (south asian) in their flavors, the kind of foods I wouldn't make for someone who was just trying out Pakistani food. Kharay Masalay ka Gosht is one of them. With it's heady aromatic spices - the name Khara Masala literally means whole spices - this unassuming dish packs a punch! As those of you who cook regularly from the blog (thank you!) know, I am not a fan of the "garam masala" taste. I love using it in powder form as an accent, but usually keep the whole spices moderate. However, for kharay masalay ka gosht I am willing to make an exception! This aromatic dish goes best with some simple bread, although a little sheermal never hurt anyone 🙂

Did you guys ever see the Instagram Husband video that went viral a while back? My poor husband has slightly different woes as a food blogger husband. Among the challenges is coming home to find that the dessert up on the blog today was from weeks ago and consumed entirely by friends. Other issues are not being able to instantly connect the plated dish with the one that ended up in the container in the fridge. Worst of all (I think) is when I don't serve food that is best fresh because I want to take pictures for you guys 🙂

This Kharay Masalay ka Gosht suffered that fate. From my/his experience let me tell you it is it's absolute best the day of. If you are making it in advance then tenderize the beef and stop before you put in the yogurt. Reheat it in the pot, add yogurt, remaining spices and adjust seasoning when serving. Otherwise the Kharay Masalay ka Gosht will be one the drier side like it was when I took these photographs (oops).

Over the course of the summer the girls and I are away on a trip to Pakistan, the UK and a short stay in Paris. While I will remain active on instagram stories, eating will take precedence over blogging for the next few weeks. I will be taking a hiatus from blogging so sign up for emails if you haven't already to find out when I am back! Hope you guys have a wonderful summer and if you have any recommendations for what to do/eat in Paris do share! It is my first trip and with only 48 hours there I am taking my stretchy pants!

Print Recipe

5 from 6 votes

Kharay Masalay ka Gosht

Author: Sarah Mir

Ingredients

• 1 lb beef boti
• A medium onion sliced
• 1 ½ tsp garlic paste
• 1 ½ inch ginger grated or very very finely minced
• ¾ tsp cumin seeds
• 1 inch cinnamon stick
• ½ tsp whole black pepper
• 6 cloves
• 2 black cardamoms
• ¾ ts salt
• 1 tsp chilli powder
• 1 tsp coriander powder
• One third tsp turmeric powder
• ¾ tsp Garam masala
• ½ tsp black pepper
• ½ cup yogurt - whipped and at room temp
• green chillies & cilantro for garnishing
• Neutral oil for cooking

Instructions

• Heat a very generous glug of oil in a pot or pressure cooker
• Add sliced onion
• Fry till the edges are golden
• Put the beef in the pot, saute and add the ginger and garlic
• Add the whole spices, the red chilli powder, coriander powder, turmeric powder, and salt.
• Cook till tender - for a pressure cooker add about a cup of hot water and cook till the meat is tender. For a regular pot add about a cup and a half, bring to a boil and simmer for 50 minutes to an hour until tender. Keep an eye on water levels to prevent burning!
• Turn the heat up and dry up the water, when the masala is at the "right" level the oil will rise above the spice paste
• At that point stir in the yogurt, the oil will quickly rise to the top.
• Add diced chillies (according to taste), a handful of cilantro, black pepper and garam masala powder.
• Give it a quick whirl and eat with roti!

Notes

Yogurt frequently splits when added to a hot gravy. Using greek yogurt manages that, but I prefer regular yogurt and just put it out before I start cooking and near my pot. If it still feels cool then before adding I mix a spoonful of the masala into the yogurt to make the temp closer to the gravy.

Adapted from from Bajias Kitchen

Other Pakistani beef dishes that we love