The Karahi Chronicles

Karahi gosht (Urdu: کڑاہی گوشت) is perhaps one of the most loved and recognized dishes from Northern Pakistan. Let’s discover what makes this unique dish so special to Pakistan.

Karahis being prepared for customer (2020)SOCH Outreach Foundation

The Origins of Karahi Gosht

Karahi gosht (Urdu: کڑاہی گوشت) is perhaps one of the most well-known and loved dishes from northern Pakistan. Originating from the Shinwari and Afridi tribes hailing from the town of Landi Kotal and Afghanistan, Pashtun cuisine is characterized by the use of limited ingredients

Multiple karahis (vessels) being prepared over high flame (2020)SOCH Outreach Foundation

The Karahi

The name of the dish comes from the vessel used to prepare it.

A karahi (dish) being prepared (2020)SOCH Outreach Foundation

Why is the Karahi Important in Karahi Gosht

Conceptually a karahi is similar to a wok but with steeper sides and a flatter base. And while it is not compulsory to cook karahi gosht in a karahi, the traditional vessel made of thin sheets of cast iron does lend itself well to evenly disperse the fierce heat of fires commonly found across commercial dhabas (roadside food stalls, frequented by travellers and truck drivers) all over the country.  

Onions being sauteed in a karahi (vessel) (2020)SOCH Outreach Foundation

The Legend behind Karahi Gosht

Historians have researched and found that inhabitants of the Khyber Pakhtunkhwa area believed that meat was the most intense of foods to be consumed because the environmental essences contained in the soil were transferred from plants into herbivores, and then to carnivores, hence the transference of strength turned meat consumption into a sign of strength.

Lamb carcasses are kept on display (2020)SOCH Outreach Foundation

The Meat of the Matter

While there are many different variations of karahi gosht found throughout Pakistan, older recipes indicate a preference for fat-tailed sheep due to its distinct flavour and fatty meat profile, making it the first choice for those in the northern regions of Pakistan.

Exterior of New Salateen Hotel (2020)SOCH Outreach Foundation

The Quintessential Pakistani Traveler’s Food

It is said that the karahi travelled from Landi Kotal to Punjab through dhabas and restaurants from where it spread to the rest of the country.

Prepped sliced tomatoes for the Karachi, Pakistan (vessel) (2020)SOCH Outreach Foundation

Essential Karahi Gosht Ingredients

Tomatoes are one of the main ingredients which form the base of the karahi.

Chopped green chillies (2020)SOCH Outreach Foundation

Green chili peppers.

A karahi (dish) of meat being prepared on high flame (2020)SOCH Outreach Foundation

How to Cook Karahi Gosht

In Punjab, small cubes of mutton are preferred, which are cooked in ripe tomatoes, chopped green chillies, ginger, minimal powdered spices, salt and rendered animal fat.  

While it is a relatively dry dish with not a lot of gravy, it is generally eaten with hot naan (leavened flatbreads).

Naans being prepped, 2020, From the collection of: SOCH Outreach Foundation
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Balls of Naan dough being prepared, 2020, From the collection of: SOCH Outreach Foundation
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Naans being prepped before being placed in a tandoor (hot oven), 2020, From the collection of: SOCH Outreach Foundation
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Naans being prepared for customers, 2020, From the collection of: SOCH Outreach Foundation
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A Karahi (vessel) with braised meat (2020)SOCH Outreach Foundation

Regional Karahi Preferences

Balti gosht, which also hails from the Khyber Pakhtunkhwa region of Pakistan (close to Afghanistan), is essentially the same as karahi, and in general only salt, fresh green chillies and ripe tomatoes are used to produce an indulgent yet simple meaty dish.  

Close Up of a cooked karahi (vessel) (2020)SOCH Outreach Foundation

Each region of Pakistan has adjusted the karahi to their own palette. Punjabis often add julienned ginger, green chilli and powdered spices to theirs, while others may add a little sweetness with onions, but most prefer a simpler gravy consisting of a handful of ingredients.

Lamb fat being prepped before cooking (2020)SOCH Outreach Foundation

BBQ on the Menu

Apart from karahi, lamb and mutton boti, also known as Namkeen Boti (salty morsels of meat) is also an extremely popular dish.

Skewers of meat and fat being grilled over a coal fire (2020)SOCH Outreach Foundation

Cooked over coal fire.

Close Up of a skewer of meat (2020)SOCH Outreach Foundation

Ingredients

With just 2 ingredients, salt and pepper to marinate in, the meat is combined and basted with rendered fat which produces a singularly delicious skewer of meat.  

Skewers of meat and fat being grilled over a coal fire (2020)SOCH Outreach Foundation

Namkeen tikka/barbecue.

A Karahi (vessel) with braised meat being cooked at high temperature (2020)SOCH Outreach Foundation

Unwavering Appeal

No matter what form this dish takes, the karahi retains a universal appeal for those throughout the nation and beyond that is not going to dwindle any time soon.

Credits: Story

Produced by SOC Films 
Project Director: Sharmeen Obaid Chinoy
Producers: Syed Ayub, Sameer Khan
Project Manager: Huma Shah
Director of Photography: Murtaza Ali
Photography: Karim Baig, Murtaza Ali
Photography Editor: Karim Baig
Additional Video & Photography: Khurram Victor
Exhibits Writer: Nazia Latif, Sameer Khan
Exhibits : Syed Ayub, Sameer Khan
Art Direction : Rahat Niazi  
Associate Producer : Asad Pabani
Video Editors: Nina Zehri, Farhad Jamali 
Color Grade: Sourath Behan
Additional Video Editing: Mishal Adhami 
Sound Design: Sameer Khan

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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