Pakistani Karhai Gosht

Ingredients

• 1kg lamb shoulder, cubed
• 5 tomatoes, chopped
• 3 green chillies, slit
• 1 tbsp ginger-garlic paste
• 1 tbsp red chilli flakes
• 1 tsp cumin seeds, crushed
• 1 tsp coriander seeds, crushed
• 1 tbsp black pepper, freshly cracked
• 1 tbsp garam masala
• 5 tbsp oil
• 1 thumb ginger, julienned
• Big handful coriander
• Salt

Instructions

1. Heat oil in a karahi (heavy wok); brown the lamb.
2. Add ginger-garlic; cook 2 min.
3. Add tomatoes, green chillies and salt.
4. Cover; cook on medium-low 35-40 min, stirring often, until lamb is tender and tomatoes break down.
5. Uncover; cook on high until oil separates.
6. Add chilli flakes, cumin, coriander and black pepper.
7. Sprinkle with garam masala.
8. Top with ginger julienne and coriander.

Serving suggestions

• Eat with naan.

Storage & reheating

Keeps 4 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions