Monday 12 November 2012

Lamb Karahi

A very quick and really delicious dish and a must on our Eid to-cook-list : ) I must say that this is best with lamb meat, as that is tender and tastier than beef. Of course you can make it with beef too!
I use mixed meat, with and without bones because the bones give a delicious taste to it!
Make it in a pan or a wok , if you have a karahi that is best and present in it too that increases the taste : ) I used only 3 spices in it and you will experience it yourself how delicious it turns out…
No onions used in it, all the gravy you see Is from the tomatoes and and meat itself.
So here’s my simple yet very rich recipe :
600gram lamb meat(nice medium pieces)
4 large tomatoes (cut in four)
2-3 “ piece of fresh ginger (julienne cut)
3-4 whole green chilies
2-3 pods of garlic
2 tsp salt to to taste
¾ tsp red chili powder
¼ tsp turmeric powder
¼ cup oil
I used fresh coriander leaves only for deco, no garnishing of it otherwise it will seem like Alo gosht (meat/potato curry) : )

-heat the oil in the wok
-add 1” of the ginger stripes and fry a bit
-now add the meat, just mix for a while and let it cook
-no water needed as meat leaves enough water and is cooked in it
-this will take around 25-30 minutes
-in another pan, heat some oil, 3-5 tbs
-cut all tomatoes in 4 and fry in the oil
-add the rest 1.5” ginger stripes and fry too
-fry the green chilies in it fast
-grate in the garlic pods and remove the pan from the stove as soon as the aroma releases so that it doesn’t burn
-pour all these on the cooked meat and mix all
-cover the lid so the spices mix in well
-press the tomatoes during stirring so they mash and mix up
-just cover and let it cook for another 10 minutes
-you see this beautiful color coming up and oil showing up, so it’s ready!
-sprinkle some garam masala as you dish out, not while cooking as it will spoil the lovely color of this dish

**No coriander or cumin powder!!
This Karahi is so heavenly delicious, serve with homemade Chapatti..Simply divine!!


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