Pashtun Lamb Karahi
Pashtun Lamb Karahi is a traditional dish from Pashtun Cuisine that is known for its rich and aromatic flavors. This hearty and savory lamb curry is cooked in a karahi, a type of deep cooking pot, and is a staple in Pashtun households.
Ingredients
- 1 kg lamb, cut into pieces
- 2 onions, finely chopped
- 3 tomatoes, diced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 green chilies, sliced
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 cup yogurt
- 1/4 cup vegetable oil
- Fresh cilantro for garnish
- Salt to taste
Instructions
- Heat the vegetable oil in a karahi or deep cooking pot over medium heat.
- Add the cumin seeds and let them sizzle for a few seconds.
- Next, add the chopped onions and sauté until they turn golden brown.
- Add the minced garlic, grated ginger, and green chilies. Sauté for a few minutes until the raw aroma disappears.
- Add the diced tomatoes and cook until they soften and release their juices.
- Now, add the lamb pieces and cook until they are browned on all sides.
- Stir in the coriander powder, red chili powder, turmeric powder, and salt. Mix well to coat the lamb evenly with the spices.
- Pour in the yogurt and stir to combine. Cover the karahi and let the lamb cook in its own juices for about 45 minutes, or until tender.
- Garnish with fresh cilantro and serve hot with naan or rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Karahi or deep cooking pot
Tools
Cutting board Knife Grater Measuring spoons Wooden spoon
Serving suggestions
Serve the Pashtun Lamb Karahi with warm naan bread or steamed basmati rice for a complete and satisfying meal.
Tips & tricks
For a spicier version, increase the amount of red chili powder or add extra green chilies according to your preference.
Cost
$20