Follow these steps for perfect results
boneless lamb
cubes
oil
ginger paste
tomatoes
quartered
salt
dry chili flakes
boiling water
fresh ginger
cut into thin strips
green chilies
chopped
coriander leaves
chopped
Heat oil in a karahi or wok over medium-high heat.
Add lamb cubes and fry for 5 minutes, stirring occasionally, until lightly browned.
Add ginger paste and fry for another 5 minutes, stirring constantly to prevent burning.
Add quartered tomatoes, salt, and chili flakes.
Cook for 5 minutes, stirring frequently, until the tomatoes soften.
Pour in boiling water, reduce heat to low, and simmer until the lamb is tender and about half of the liquid has evaporated (approximately 30-40 minutes).
Increase the heat to high and stir continuously to prevent sticking.
Continue cooking until about 1/4 of the liquid remains.
Add thinly sliced fresh ginger and chopped green chilies.
Cook for another 5 minutes, stirring until the liquid has almost completely evaporated and the tomato skin has curled up.
Garnish with chopped coriander leaves.
Serve hot with naan bread.
Expert advice for the best results
Adjust the amount of chili flakes to your desired level of spiciness.
For a richer flavor, use ghee instead of oil.
Garnish with a dollop of yogurt for a cooling effect.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance, flavor improves with time.
Serve in a bowl or platter, garnished with fresh coriander and a drizzle of oil.
Serve hot with naan bread or roti.
Serve with a side of raita (yogurt dip).
Serve with a simple salad.
The bitterness of the IPA complements the spiciness of the karahi.
The acidity of the Riesling cuts through the richness of the dish.
Discover the story behind this recipe
Popular dish in Pakistani and North Indian cuisine, often served at special occasions.
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