Shinwari Lamb Karahi

RecipenKitchen Recipe 1 h 30 min · Serves 6 · Pakistani

Why make it A simple, meat-forward lamb karahi in the Peshawari Shinwari style, cooked in its own fat with tomatoes, green chillies and black pepper. Rich, glossy and ready in about an hour and a half.

You’ll need

Serves 6 1 kg lamb (or mutton), bone-in curry cut pieces with some f… 150 g ghee or lamb fat, or 100 ml oil plus 3 tbsp ghee 1½ tbsp ginger-garlic paste, freshly made 1½ tsp salt, or to taste 600 g ripe tomatoes, roughly chopped 6 green chillies, slit lengthwise 1 tsp black peppercorns, coarsely crushed 1½ tsp coriander seeds, coarsely crushed + 6 more in the full recipe

1 Step 1 of 9 Pat the lamb dry with paper towel. Heat the ghee in the karahi over high heat until it shimmers and smells nutty.

2 Step 2 of 9 Add the lamb in one layer, working in two batches if your karahi is small. Sear, stirring only now and then, until the pieces are lightly browned on the outside.

3 Step 3 of 9 Add the ginger-garlic paste and salt. Fry for 2 minutes, stirring constantly, until the raw smell is gone and the meat turns pale golden.

4 Step 4 of 9 Add the chopped tomatoes and half of the green chillies. Cover, lower the heat to medium and cook, stirring every few minutes, until the tomatoes collapse into a soft pulp.

5 Step 5 of 9 Uncover and cook on medium-high, mashing the tomatoes with the spatula, until the mixture thickens and the ghee begins to separate at the edges. The last 4 steps are in the full recipe.

Cook’s tip Lamb fat is what makes this dish taste right. Ask the butcher to include some fat pieces, and do not trim them all away.

Shinwari Lamb Karahi

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