Cholistani Karahi is a traditional Pakistani recipe for a classic curry of camel meat in a spiced yoghurt base with tomatoes. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Cholistani Karahi.
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The Cholistan Desert is a region in the southern part of Pakistani Punjab that forms part of the Greater Thar Desert. It is a region where camels are still used as beasts of burden and camel-based recipes abound.
Ingredients:
1 kg Camel meat, cut into bite-sized pieces
1 Tomatoes
125ml (1/2 cup) Yoghurt
5 Green chillies
125ml (1/2 cup) Oil
Salt, to taste
1/4 tbsp Red chilli powder
1 tbsp freshly-ground Black pepper
1 tbsp ground Cumin
1 tbsp ground Coriander seeds
2 tbsp garlic-ginger paste
1 tbsp tomato purée
Method:
Place the meat in a pot and steam in its own juices over medium heat for 20 minutes.
At the end of this time place a wok or karahi over medium heat. Once hot add the oil and use to fry the steamed meat until nicely coloured (about 8 minutes).
Stir in the ginger-garlic paste along with the tomato purée and whole green chillies than add all the dry spices. Stir to coat and fry, turning frequently, for 5 minutes.
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