Karahi Gosht || Namak Mandi Style, Authentic Recipe||Peshawar
Description :
Dear friends presenting Karahi Gosht || Namak Mandi Style || Authentic Recipe, Peshawar (Copy Right Protected)
INGREDIENTS: Lamb/Goat with 30%fat: 1 Kg
Tomato: 400 Gm
Green Chili: 50 Gm
Adrak/Ginger: 30 Gm
Salt: 1 Tbsp or to taste
Ghee/Oil: 1/2 Cup
Note: No water will be added at all
Rated 4.7
| Date Published | 2014-03-07 03:12:34Z |
| Likes | 491 |
| Views | 83069 |
| Duration | 0:07:36 |
https://youtu.be/Sub8f0qX-G0
Very good recipe
Today I'll try think insha allah
Ma Sha Allha!!!! Excellent!!!
padi oba ghorzay kna
so the authentic recipe calls for goat/ lamb with fat only
traditional karahi uses fat of lamb not oil or ghee
khitte
what is dumba and kitte
zabardast sir thanks.
zabardast sir thanks.
Very nice. I like your channel and some tried some of your recipes except for this one as I myself belong to peshwar and I belive who knows better than a peshwari to make namak style karahi. But this one is very close to that of original recipe. Great effort. One one suggestion most original namak mandi style karahi often omit the ginger part. But as I said most and not all. Suit your taste.
Pekhwar khu Pekhawar de kana….;)
Excellent version. Just want to stress upon the cut of meat. Do not use meat without fat and best if Dumba meat is used.
Add 1 Cup of ghee or Oil, Heat it and add mutton to it and salt too. cook until meet is tender. than add only 2 tomatoes. Cook untill tomatoes fully dissolve. add green chilli (sliced) and cook it for 2,3 mints. this is authentic recipe of Khyber Agency.
ap ne is karahi me lal mirch powder or holdi powder use kiya?
tried that, I always wondered, how it can be tasty without all other spices?
And it turned out, I ate so much that I had to take off to work next day 😀
Delicious.
I used lamb chops btw, and they cook it on woods, so in the end, I used Coals for dum.
UFFFFFFFFFFFFFFFFFFFFF
your recipes are flawless..jazakallah for sharing..
OH my God, awesome. I miss that karahi. I couldn't find this kind of karahi in the US.
Thank you for sharing
Very good effort Janab e ali. But I must say that I have eaten many times namak mandi karahi and it looks bit different though. One thing I have seen them doing myself is that they put whole tomatoes and remove the skin during cooking before breaking it up with spatula. Removing skin is kinda must for that taste . steam makes it so tender that with one flick skin can be removed. You can see that in some of the videos too on you tube. However, a great effort and nevertheless it looks delicious as it is.
Thank you very much bhaijaan for this recipe. I made it and it was good. But i have some questions, how come the meat is not completely tender(happened to me), you know when it just easily slides of the bones . 1. I used a frying/sauce pan to cook this. Do you think if use a karahi pan it will be different outcome?
Bhai, aapkay experience mein desi ghee say kya faraq aata hai pakaanay ya zaiqay mein? Main ghar mein oil ka hi istimaal karti hoon. Achay/Mughal khaanon mein thora sa asli ghee shaamil karti hoon aur daal bhi asli ghee say baghaarti hoon. Main isliyay poochrahi hoon kay, yay vanaspati ghee hydrogenation say bantaa hai, jiskay vajhay say yay trans fat kehlaata hai, aur saihat kayliyay kaafi nukhsaanday hai. Kucch Indian studies mein suggest kiya hai kay diabetes aur heart kay conditions jo subcontinent mein dramatic rise pay hein, pay iska asar hosakta hai. Main yay jaanna chahti hoon kay aapkay experience mein iska advantage/benefit kya hai.
Thanks a lot for the Authentic tribal Rubab music. however authentic tribal style is a bit different from Namak mandi. Landi Kotal style is much better. the real recipe will not use ghee or oil, it is started with natural Lamb fat called LUMM, frying it till lumm turns in to cracklings, frying lamb meat in oil from lumm, and cooking till its tender, then adding tomato (as they call tomato RED EGGPLANT) and salt is the last item. ground black pepper or green chilies to the taste or availability. absolutely no Ginger. it is against the integrity of tribal taste, rather offensive to add ginger to this dish. this is only for this particular dish, they do use many spices for other dishes.
Didn't say anything about EGO?well at least your viewer's got the original recipe….
I did like the Doom lid ,best way to cook in the steam..
I b glad too share the original recipe, #1lose the garlic #2stirfry the meat until it turns brown #ad salt mix it well and cover it ,so the meat will release it's own water n cook ,and you have to stir it every 10 to 15 minute,when see it's getting close to tender ad tomatoes ,when tomatoes get tender remove the skin,adding other ingredients are optional at the end. On the other side u are you useing goat U can add whatever the ingredients you want to add ,coz goat meat meat has a strong odor. Cooking with dumba is the way to go….Ethantic way of cooking…I hope I did not affended you my brother….Tc
Sorry bro but this is not a authentic recipe, good try anyways.
They dont add Ginger and Garlic. Other Ingredients are correct
Pathan are not using too much spices, but mostly adopted punjabi culture ..
I am making some right now and can't wait to eat it with my roommate who is from Hong Kong. dera menana yara
beautiful recipe
bahut badiya…
Masha Allah app ki urdu aur khana bahut umda hai.
Salam o alaikum brothr.
Thnk u sooooo mch fr this traditional unique recipe. Mujy sirf ye kehna hy k kindly ap jo bhi hmary lea banaty hen
Usi style mai dish mai chamcha hillaya kren.
Is terha ziada interestng hoga.
Youn cut cut kr cooking dikhany se wo baat nh rehti.
Regards