Pakistani Punjabi, Sindhi & Pashtun
Lamb Karahi
A Pakistani dish of lamb, tomatoes and green chilies, seasoned with ginger and chilli and cooked in a pan. Serve with naan.
1 hr 10 min · Serves 4 · Medium
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 60 min · 70 min total
- medium
- 1
Heat oil & add lamb, fry for 5 minutes. Add the ginger paste & fry for a further 5 minutes.
- 2
Now add the quatered tomatoes, salt &chilli flakes, cook for a further 5 minutes. Add the hot water n cook on low flame till lamb is tender & half of the liquid is dried up.
- 3
Turn up the heat to high & keep stirring. When 1/4 of the liquid is left add the ginger & chopped chillies, cook for further 5 mins, till the liquid is dried & the tomato skin which would have sepearted by now is curled up.
- 4
Add chopeed corriander & serve with naan.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
