Pakistani karahi recipes start with tomatoes, onions, and some type of animal fat. It’s that tomato broth that gives each Karahi its ultra-umami magic, so full of smokiness, tender chunks of meat, and a whole lot of fat – from the meat, the ghee, and the occasional dollop of cream.
The tools of choice for cooking this dish are a massive pair of pliers to grip the pan, and a metal spatula to move meat around. Every pan is cooked over flaming high heat, and the chef’s motion follows a steady working rhythm – add oil, meat, count to three, stir. More oil, grip the pan to rapidly add spices, move the entire dish to a serving tray, then breathe (chef wipes a dripping brow).
This is an iconic dish of Pakistan, and can be found throughout the country.