Namak Mandi Lamb Karahi

Name: Namak Mandi Lamb Karahi
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 5 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 200 g lamb fat; 1 kg lamb; 4 tomatoes; 5 green chilies; 1 small ginger; 3 tbsp ghee

A Pakistani dish of lamb, tomatoes and green chilies, seasoned with ginger and cooked in a pan. Serve with toasted bread or naan.

50 min · Serves 5 · Easy

Ingredients

200 glamb fat, halal-certified; Can be cut out from the lamb meat
1 kglamb, zabiha; cut into about 1 inch cubes
4 tomatoes
5 green chilies
1 small ginger
3 tbspghee, or 3 tablespoons sunflower oil

Method

Start cooking mode

Time: Prep 5 min · Cook 45 min · 50 min total
Difficulty: easy

1
Cut some pieces of fat from the lamb meat. These will be used to fry the lamb. About 150-200 gms of fat will be needed per 1 Kg of meat.
2
Fry the fat pieces in a pot until brown and the most of the fat has been melted. Add the lamb pieces and cover the pot.
3
Leave to cook on low heat for about 30 minutes, stirring every 10 minutes. Throw in the ginger and chillies, and the 3 Tbsp of oil and leave for 3 minutes.
4
Throw in the tomatoes (chopped or whole) and leave for about 5 minutes until the tomatoes are soft.
5 min
5
Stir and leave for another 5 mintues. Serve with Toasted Bread or Naan.