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CHARSI LAMB KARAHI

Cuisine
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 90 mins Total Time: 1 hr 40 mins
Servings 5
Description

Charsi Lamb Karahi hails from the rich culinary traditions of Pakistan, particularly popular in regions like Peshawar and Khyber Pakhtunkhwa. The term "charsi" refers to the street vendors, often associated with a smoky flavor and a rustic preparation style. These vendors typically use large, open flames and heavy iron karahis, which impart a unique depth of flavor to the dish.This dish features succulent pieces of lamb slow-cooked in a generous amount of ghee, infused with the aromatic blend of ginger and garlic. The addition of fresh tomatoes gives it a rich, tangy base, while green chillies add a delightful kick.

Ingredients
  • ½ cup ghee (clarified butter)
  • 1 kg lamb (cut into bite-sized pieces; shoulder or leg works best)
  • 6 medium-sized tomatoes (ripe)
  • 2 tbsp ginger garlic paste
  • 1 tbsp salt (adjust to taste)
  • 5 bullet green chillies (or more, adjust for spice preference)
  • Fresh coriander leaves (for garnishing, optional)
Instructions
    Prepare the Ingredients:
  2. - Cut the lamb into bite-sized pieces if not already done.
  3. - Wash the tomatoes and cut them in half.
  4. - Prepare the ginger garlic paste (use fresh ginger and garlic for the best flavor).
  5. - Slice the bullet green chillies.
    6. Prepare The Karahi:
  7. - In a large, heavy-bottomed pot or karahi, heat ½ cup of ghee over medium heat. Allow the ghee to melt completely and become hot.
  8. - Add the 1 kg of lamb to the pot. Cook on medium heat for about 10-12 minutes, stirring occasionally, until the lamb changes color and starts to brown slightly.
  9. - Once the lamb is browned, add 2 tbsp of ginger garlic paste to the pot. Sauté for 1-2 minutes until the raw smell disappears and the mixture is fragrant.
  10. - Pour in 2 cups of water (or ½ cup if using a pressure cooker). Bring the mixture to a boil, then reduce the heat to low-medium. Cover and let it simmer for about 40 minutes, stirring occasionally, until the meat is tender. If using a pressure cooker, cook for about 7 minutes after reaching pressure.
  11. - Once the lamb is tender, place the halved tomatoes face down on top of the lamb in the pot. Cover and cook for another 4-5 minutes until the tomatoes soften slightly.
  12. - Using tongs, carefully remove the skins of the tomatoes. They should peel off easily after cooking. Use a spoon to mash the softened tomatoes into the lamb mixture, incorporating them well.
  13. - Add 1 tbsp of salt and the sliced bullet green chillies to the pot. Stir the mixture well and cook uncovered on high heat for about 8-10 minutes, allowing any excess water to evaporate. The dish should be thick and rich.
  14. - Taste and adjust seasoning if needed. If desired, you can garnish with fresh coriander leaves for added flavor and color.
  15. - Serve the Lamb Charsi Karahi hot with homemade naan bread or steamed rice.
Note

you can add crushed black pepper along with in karahi, as new recipes add black pepper as well.

Read it online: https://kitchendiariesbyzubda.com/recipe/charsi-lamb-karahi/