Adapted from Nabeela’s online recipe for Lamb Karahi.
Ingredients
Lamb (Halal) 0.5kg (Halal)
Mustard Oil 100ml
Onions 2 (medium – finely chopped)
Salt 1tsp
Tomatoes 3 or 1 tin (add less Water later)
Garlic Paste 1tsp
Ginger Paste 1tsp
Chilli Powder 1tsp
Turmeric 2tsp
Black Pepper 1tsp
Garam Masala 1tsp
Water 200ml
Yoghurt 100g
Cumin Seeds 1tsp
Dry Methi 1tsp
Fennel Powder 1tsp
Green Chillies 2 (chopped)
Ginger 3cm piece cut into Strips
Sprinkling Fresh Coriander
Method
1) Heat the Oil then fry the chopped Onions until they turn translucent.
2) Stir in and brown the meat, then cook for five minutes with lid on.
3) Add Salt, stir in, then add Tomatoes, mix in and cook for another five minutes with lid on.
4) Add the Garlic, Ginger, Spices – Chilli, Black Powder, Turmeric, Garam Masala, mix in and cook for another five minutes stirring throughout.
5) Add the Water, cook for 30 – 45 minutes with lid on. (remove lid at halfway point to reduce if necessary)
6) Remove from the heat, let cool for ten minutes, then the add Yoghurt, cook for 10 – 15 minutes with lid on.
7) Add the Methi, Cummin, Fennel, chopped Green Chillies and half of the Ginger strips, cook for five minutes with lid on if happy with consistency, or lid off to reduce if necessary.
8) At the point of serving, garnish with the remaining Ginger and the Fresh Coriander.
