Karahi is one of the best of all Pakistani food, and is dear to the hearts of all Pakistanis. You can find Karahis cooking in the smallest roadside shop, or in the Palatial kitchen of a local Rajah.
The dish takes its name from the black, iron, scoop-shaped pan. Usually, a karahi curry is made with goat, but also commonly with chicken or even shrimp. The metal dish can then be its own serving bowl, sizzling hot coming straight to the center of your table.
Most Pakistani karahi recipes start with tomatoes, onions, and some type of animal fat. It’s that tomato broth that gives each Karahi its special taste, so full of smokiness, tender chunks of meat, and a whole lot of fat – from the meat, the ghee, and an occasional dollop of cream.