Karahi Gosht
Ingredients
Marinade
1.5 tsp Turmeric
1.5 tsp Cumin Powder
3 tsp Coriander Powder
1.5 tsp Red Chilli Powder
Pinch of Salt
2 tbs Lemon Juice
2 tbs Yoghurt
The Karahi
1kg Lamb on-the-bone
100ml Vegetable Oil
1 tbsp Ginger paste
1 tbsp Garlic Paste
1 tsp Green Chilli Paste
500 ml Water
2 Onions – puréed
2 tsp Salt
2 tsp Kashmiri Chilli Powder
1 tsp Turmeric
4 Tomatoes – chopped
100g Yoghurt
150 ml Water
1 tsp Cumin Powder
3cm piece of Ginger, cut into Strips
2 Bullet Chillies – sliced
Handful fresh Coriander
1 tbsp Dried Methi
1) Marinade the Meat for at least three hours, preferably overnight.
2) Heat the Oil, stir in the Ginger, Garlic and Chilli Pastes, fry for two minutes.
3) Add the Meat, on a high heat, stir for minutes to brown.
4) Add 500ml of Water, cook on a low-medium heat for forty minutes, stirring occasionally until water has evaporated.
5) Add the puréed Onions, on a medium heat, stir in for five minutes.
6) Add the Salt, Kashmiri Chilli Powder, Turmeric, cook for a further three minutes, stirring.
7) Add the chopped Tomatoes, cook for another five minutes.
8) Add the Yoghurt, stir in, add the 150ml of water and cook for a further 8 – 10 minutes.
9) Add the Cumin Powder, Ginger Strips and two sliced Bullet Chillies, cook for three minutes.
10) Add the Fresh Coriander and Methi, sir for two minutes.
11) Sit for two minutes, serve, with Bread of your choice.
