Karahi Gosht
Lamb seared in a wok with tomato, ginger and green chili.
Ingredients
- 1 kg Lamb
- 6 Tomatoes
- 4 tbsp Ginger
- 8 cloves Garlic
- 6 Green chilies
- 1 tbsp Coriander seeds
- 1 tbsp Cumin
- 1 tbsp Black pepper
- ¾ cup Ghee
- 1 cup Coriander
- 2 tsp Salt
Method
- Sear the lamb — Get the karahi very hot, add ghee, and brown the lamb hard in one layer.
- Add garlic and ginger — Cook 2 minutes until the raw smell goes.
- Add tomatoes whole — Add halved tomatoes and cover; let them collapse and release their own liquid rather than adding water.
- Cook down — Once soft, mash the skins out and cook until the ghee separates and pools.
- Add crushed spices — Coarsely crush the coriander and cumin and add with black pepper.
- Finish — Add slit green chilies and a mountain of coriander off the heat.
- Karahi is ready — Serve straight from the pan with naan.