Here’s a delicious and authentic Beef Karahi recipe — a Pakistani-style wok-cooked beef dish, rich with tomatoes, green chilies, and spices. This recipe is designed to bring out the deep, meaty flavor of beef while keeping the karahi style intact.

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🔥 Beef Karahi Recipe (Serves 4–5)

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🥩 Ingredients:

For the beef:

• 1 kg beef (preferably boneless, like shoulder or stew meat), cut into medium chunks
• ½ cup oil (preferably neutral like canola or sunflower)
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• Salt to taste (approx. 1.5 tsp)
• 1 tsp red chili powder (adjust to taste)
• 1 tsp crushed red chili flakes
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp cumin seeds (optional)
• 4 medium tomatoes, peeled and chopped (or grated)
• 2 green chilies, slit
• 1 cup water (for cooking beef)

For garnish:

• 1-inch piece fresh ginger, julienned
• 2–3 green chilies, sliced
• Fresh coriander leaves, chopped
• A squeeze of lemon juice (optional)

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🍳 Instructions:

Step 1: Cook the Beef

1. Heat oil in a heavy-bottomed karahi or wok.
2. Add cumin seeds (if using) and let them sizzle for 15 seconds.
3. Add ginger and garlic paste, sauté for a minute until fragrant.
4. Add the beef and stir-fry on high heat for 5–7 minutes until the beef is browned and sealed.
5. Add salt, red chili powder, chili flakes, coriander powder, and turmeric. Mix well.
6. Add the chopped or grated tomatoes and mix.
7. Add 1 cup of water, bring it to a boil, then cover and simmer on low heat for about 1.5 to 2 hours, or until the beef is tender and oil separates. Stir occasionally. (If using a pressure cooker, cook for 25–30 minutes.)

Step 2: Karahi Finish

8. Once the beef is tender and oil has separated, turn the heat to high and bhunofy (sauté on high heat while stirring) for 5–10 minutes until the masala thickens and clings to the meat.
9. Add slit green chilies and ginger julienne, sauté briefly.

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🌿 Garnish & Serve:

• Top with fresh coriander, ginger slices, more green chilies, and a squeeze of lemon juice if desired.
• Serve hot with naan, roti, or steamed basmati rice.

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✅ Tips:

• For a more traditional taste, don’t use onions.
• If using tough cuts of beef, a pressure cooker helps.
• You can substitute beef with mutton for Mutton Karahi.

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Let me know if you want a quick version, low-oil version, or one tailored to instant pot or slow cooker!