Bannu Beef Karahi, KPK-Style
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 800 g braising beef, diced
- 4 tbsp vegetable oil
- 5 garlic cloves
- 20 g fresh ginger, grated
- 1.5 tsp black peppercorns, coarsely crushed
- 3 dried red chillies
- 100 g natural yoghurt
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 476 kcal
- Protein
- 43 g
- Carbohydrate
- 4.4 g
- of which sugars
- 2.2 g
- Fat
- 31.4 g
- of which saturates
- 8.4 g
- Fibre
- 0.7 g
- Salt
- 0.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a karahi or heavy pan and brown the braising beef over high heat for 10 minutes, turning often.
- 2
Add the garlic cloves, fresh ginger, crushed black peppercorns and dried red chillies, then pour in 300ml water.
- 3
Cover and simmer over low heat for 1 hour, stirring occasionally and topping up with a little water if it runs dry, until the beef is completely tender.
- 4
Uncover and cook over high heat for 10 minutes, stirring often, until the liquid cooks off and only the beef and its own rendered-down juices remain, Bannu-style, with no extra gravy.
- 5
Take off the heat and swirl through the natural yoghurt.
- 6
Scatter with the fresh coriander and serve with naan.
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