Shinwari lamb karahi
The Pashtun roadside karahi: lamb on the bone cooked in its own fat with salt, tomatoes, green chillies and black pepper. No spice powders needed.
- Serves4
- Prep10 min
- Cook55 min
- HeatWarm
Shinwari karahi is all about the meat, so the cut matters. Ask for lamb shoulder in bone-in karahi pieces with some fat left on. The fat renders down and becomes the cooking oil.
Ingredients
Ask at the counter for1kg lamb shoulder in bone-in karahi pieces, fat left on
Method
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Put the lamb in a karahi or wide, heavy pan with the ghee, if using, and the salt. Cook over a high heat for 10 minutes, turning the pieces, until browned and sizzling in their own fat.
Add a cup of water, cover and cook on a low heat for 30 to 35 minutes, until the lamb is tender. Check now and then and add a splash of water if it starts to catch.
Turn the heat up high, add the ginger and garlic pastes and fry for 2 minutes.
Add the tomatoes, cut side down. When the skins loosen after 3 to 4 minutes, pull them off with tongs and throw them away, then mash the tomatoes into the meat.
Add the green chillies and black pepper and keep cooking on a high heat, stirring, for 5 minutes, until the sauce clings to the meat and the fat separates. Scatter with ginger strips and coriander and serve from the pan with naan.
Tips
- Mutton on the bone works too. Give it an extra 20 to 30 minutes in step 2.
- Use a heavy pan and the highest heat you have at the end. That's where the flavour comes from.
Good to know
- Make ahead and freezing
- Best eaten fresh, but it keeps in the fridge for 2 days.
- Heat
- Warm. Add green chillies at the table if you like it hotter.