Lamb Karahi Recipes

NAMAK MANDI LAMB KARAHI

Steps:

• 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.
• 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.
• 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.
• Throw in the tomatoes (chopped or whole) and leave for about 5 minutes until the tomatoes are soft.
• Stir and leave for another 5 mintues.
• Serve with Toasted Bread or Naan.

LAMB KARAHI

Steps:

• heat oil & add lamb, fry for 5 minutes.
• add the ginger paste & fry for a further 5 minutes.
• now add the quatered tomatoes, salt &chilli flakes, cook for a further 5 minutes.
• add the hot water n cook on low flame till lamb is tender & half of the liquid is dried up.
• turn up the heat to high & keep stirring.
• when 1/4 of the liquid is left add the ginger & chopped chillies, cook for further 5 mins, till the liquid is dried & the tomato skin which would have sepearted by now is curled up.
• add chopeed corriander & serve with naan.