A karahi is a type of thick, circular, and deep cooking-pot that originated in the Indian subcontinent. You can say it wok. A very favorite dish from Pakistan which we make in karahi (wok). A blend of meat (lamb,goat,chicken), tomatoes, onions, green chilies, ginger, garlic and spices cooked on high heat.
There are so many variations of this dish in different cities of Pakistan. Some times with less spices and ingredients, sometimes full spicy. I already shared so many recipes of karahi in the blog. Click on the link to see them Karahi Recipes.
Today I made Lahori Karahi with lamb meat, you can also cook it with goat meat if you want. A delicious recipe which is not too dry, you can serve it with naan or cahapati.
Ingredients
List 1,
- Mutton or Lamb meat with bones 1 kg
- Onion 2 medium (150 g almost)
- Tomatoes 4-5 (500 g)
- Salt 1-1/2 tsp
- Kashmiri red chili 1-1/2 tsp
- Turmeric powder 1 tsp
List 2,
- Fresh Ginger Julian cut 2-1/2 tbsp
- Green chili 3-4
- Yogurt 1/2 cup
- Garam masala powder 3/4 tsp
- Lemon juice 1-2 tbsp
- Oil 1/2 cup
List 3, For garnishing
- Fresh coriander
- Fresh ginger
- Green chili
- Black pepper crushed 1/2 tsp
Directions,
cook it on low heat for 5 minutes.
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