The Afghani origins of this Karahi are reflected in the ingredients. The outcome is markedly different from a Punjabi/Lahori Karahi.
Ingredients
Lamb on-the-bone 1kg (Halal)
Oil/Ghee 100ml / 3tbs
Onions 2 medium
Garlic Paste 1tbs
Ginger Paste 1tbs
Salt 2tsp
Cumin Seeds 2tsp
Black Peppercorns 2tsp
Coarse Black Pepper 2tsp
Ground White Pepper 2tsp
Poppy Seeds 2tsp
Salt 2+tsp (to taste)
Green Chillies (finger) 3
Bullet Chillies 2
Yoghurt 1tbs
Method
As low a heat as possible is required after the initial ingredients are added, one can use a medium heat before stage 4. The slow cooking requires up to three hours to ensure the Lamb is tender, a lid ensures the mix does not dry out.
Serve when ready – this is important.
1) Melt the Ghee in a large flat pot/karahi, when hot, add the Lamb, stir to start browning the Meat.
2) Grind the Cumin Seeds and Peppercorns, roughly chop the Onions.
3) Add the Garlic, Ginger, stir in, keep browning the Meat.
4) With the Lamb completely browned, add the chopped Onions, stir in, cover and leave for ten minutes on a low heat.
5) Add the ground Cumin Seeds and Peppercorns, plus the White Pepper, Black Pepper and Poppy Seeds, mix thoroughly.
6) Gently cook for one hour with the lid on the pot, stirring every ten minutes or so to ensure the mix is not drying out. There should be no need to add any Water, moisture will be released. If the mix is drying, the heat is too high, set to the minimum possible.
7) Chop, then add the Chillies, gently stir in the Yoghurt.
8) Cook for another hour, with the pot still covered, stirring every ten to fifteen minutes. Depending on the level of moisture and thickness of the Masala, cook for another half hour with the lid on/off until the desired viscosity of Masala is achieved.
9) Garnish with Ginger strips and fresh Coriander.
10) Serve with your choice of Bread