Whisk your taste buds away to the bustling streets of Lahore with the iconic Lahori karahi, a deliciously spiced lamb dish. Follow along and relish in creating this masterpiece of Pakistani cuisine right in your kitchen.
Heat up the olive oil in a wok on medium heat until hot
Add the ginger paste, garlic paste, and green chilli paste then sauté for 1-2 minutes – green chilli paste can be made by grinding 3 green chillies with a few tablespoons of water
Add the lamb/mutton and cook for 5 minutes on high heat until the colour changes
Add 500ml water before covering and cook for 60 minutes until the water dries up
Add the pureed onions and cook for 5 minutes
Add the salt, chilli powder, Kashmiri chilli powder and black pepper then cook the spices for 2-3 minutes on medium heat
Add the chopped tomatoes and cook for 4-5 minutes
Add the yoghurt and the remaining 150ml water then stir immediately to prevent any curdling and cook for a further 8-10 minutes on medium heat
Add the cumin powder, bullet chillies and julienned ginger then cook for 2-3 minutes
Garnish with coriander and dried fenugreek leaves
Serve alongside a side of fresh homemade naan and enjoy!
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Notes
Nutritional facts:The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.