Peshawari Charsi-Style Namkeen & Tomato Mutton/Beef Karahi – Authentic Pakistan Recipe
From Peshawar’s Namak Mandi: cooked with zero powdered masala so pure meat, sweet tomatoes, ginger, and green chilies shine.
- Country of Origin
- 🇵🇰 Pakistan (South Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Bite-sized beef or lamb cubes, 6 ripe red tomatoes halved, Slit green chilies and julienned ginger, Coarse sea salt, Freshly cracked black pepper
Ingredients for Peshawari Charsi-Style Namkeen & Tomato Mutton/Beef Karahi (4 Servings)
- 1.25 lbs (or 2.5 cups) bite-sized beef or lamb cubes, prepped into bite-sized pieces
- 1.5 cups 6 ripe red tomatoes halved, washed and trimmed
- 1 cup slit green chilies and julienned ginger
- 1 medium onion and 3 cloves garlic, finely minced with coarse sea salt
- 1.5 tbsp traditional Pakistan seasoning (freshly cracked black pepper, garlic, ginger)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and coarse sea salt for 2–3 minutes until softened and fragrant.
- Add bite-sized beef or lamb cubes and 6 ripe red tomatoes halved along with freshly cracked black pepper, garlic, ginger, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with slit green chilies and julienned ginger and serve straight from the skillet.