How to pronounce Karahi gosht

Karahi gosht is written کڑاہی گوشت where it comes from. In the International Phonetic Alphabet it is /kəɽɑːhiː ɡoːʃt/. In plain English letters that is ka-RAH-hee GOHSHT, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Karahi gosht?

Karahi gosht is a main dish of Pakistan. Where it comes from: Punjab. People usually eat it at lunch or dinner. Its main ingredients are lamb. It tastes spicy and savory.

Where Karahi gosht comes from

Karahi gosht is one of 15 signature dishes of Pakistan on this map. See all dishes from Punjab.

• Chargha چرغہ · Main dish · Punjab

  Chargha is a whole chicken that is marinated, steamed and then deep-fried, and it comes from Lahore in Pakistan's Punjab.

• Sohan halwa سوہن حلوہ · Dessert · Punjab

  Sohan halwa is a dense, brittle sweetmeat made by boiling water, sugar, milk and cornflour until the mixture sets solid, flavoured with saffron and studded with almonds, pistachios and cardamom; ghee keeps it from sticking to the pan.

• Nihari نہاری · Main dish · Karachi (from Old Delhi)

  Nihari is a stew of beef or mutton shank cooked slowly overnight with bone marrow and a spice mix, then thickened with flour into a rich, dark gravy.

• Chapli kebab چپلی کباب · Street food · Peshawar

  Chapli kebab is a wide, flat patty of minced beef or mutton with tomato, onion, green chilli, pomegranate seeds, crushed coriander seeds and maize flour, fried in animal fat.

• Sindhi biryani سندھی بریانی · Rice dish · Sindh

  Biryani, rice layered with meat and spices and steamed together, came to South Asia with Persian and Mughal influences.

• Kata-kat کٹاکٹ · Street food · Sindh

  Kata-kat, also called taka-tak, is a sizzling mix of offal chopped on a large griddle: kidneys, heart, liver, brain, lungs and testicles cooked in butter with lamb chops.

Food of Pakistan

Dishes like Karahi gosht in other countries

Same type of dish and similar main ingredients as Karahi gosht:

• Oruk · Main dish · Hatay (Antakya), Türkiye

  Oruk is the Antakya version of kibbeh: a shell of fine bulgur and minced meat shaped into a long spindle, filled with minced meat, onion and walnuts, and baked or fried.

• Saltah سلتة · Main dish · Sanaa, Yemen

  Saltah is a brown meat stew, maraq, served bubbling in a stone pot, topped with a froth of whipped fenugreek, hulba, and sahawiq, a hot sauce of chillies, tomatoes, garlic and herbs.

• Chakhchoukha شخشوخة · Main dish · The Aurès (Batna), Algeria

  Chakhchoukha is a dish of thin flatbread, rougag, torn into small pieces and soaked in a stew of lamb, chickpeas, tomato, onion and spices such as cumin and paprika.

• Balti · Main dish · West Midlands, United Kingdom

  A balti is a curry cooked fast over high heat in a thin pressed-steel bowl, and served in the same bowl at the table, with naan to scoop it up.