Karahi Gosht Masala is a rich masala blend specially designed for all meat recipes. It’s a great high-quality, mouthwatering spice blend with a distinct, intense flavor that delivers much more than just a spice to heighten the flavor of meat. The masala contains an incredible amount of taste-buds, which will help you spread the flavor throughout your entire meal. The mandala is also well-known for its ability to leave meat moist while it cooks, and thus maintaining a juicier steak, poultry, or fish.
Preparing thearahi gosht masala is simple enough. It consists of: five cups of beef or chicken stock (you can make your own by substituting vegetable stock for chicken or beef stock), one tablespoon of dried Coriander seeds, three tablespoons of Indian coriander leaves, four teaspoons of chopped Cumin powder, and two teaspoons of dried Fennel seeds. You can substitute any dried spices you prefer, such as cinnamon powder, cloves, nutmeg, or powder of pepper. You’ll want to add all of the spices to the meat mixture, to make sure that they are fully integrated and completely dispersed throughout the entire marinade. Add the dry spices to the stock and bring to a boil, then cover for about five minutes to let the spices cook thoroughly.
Once the marinade has finished cooking, check to see if it is hot. Check again that the spices are fully integrated and thoroughly heated through. If not, remove the ingredients from the heat source and place them in a food processor. Puree the beef or chicken stock and use it to make a thick sauce. This is an excellent combination for stews, curries, or even stir fries. You can easily use a blender to puree the ingredients and get a thicker, more flavorful karahi gosht masala.
In addition to the Karahi Gosht Masala, you can also add a generous helping of crushed red pepper flakes and paprika to the mix for an excellent burnished taste that goes great with the beef or chicken. Combine the spices powder with 2 tablespoons of chopped onions, and a generous pinch of salt. Using a food processor or a food chopper, cut the onions finely and pulse in a food processor until they are finely chopped. Then add the chopped onion and garlic to the blend, along with the tomatoes and a pinch of salt.
The final step in this recipe is to add the beef, chicken or beef stock to the blend and stir thoroughly. You can add the tomatoes and seasonings at this point if you like. At this point, you should also add the dry roast whole spices to the mix, stirring to combine. You should now have a thick, velvety masala, which you can cook on top of the hot beef or chicken or beef and cabbage.
To prepare the spices and the coriander seeds, add the dried karahi gosht masala powder and the crushed red chilli to the blend. Once this mixture is ready, add the coriander seeds and turmeric powder. Stir well to mix all the ingredients together and then serve the meal. If you serve the beef and cabbage with the masala, you will not only be serving a tasty meal, but you will be providing a source of fibre and essential nutrients. If you have not tried this recipe before, you may want to try it again just to see what kind of spectacular flavour of the beef and cabbage can give.