📝 About This Recipe
This soul-warming Karahi pays homage to the rustic roadside dhabas of Northern Pakistan, where the secret to deep flavor lies in patience and the sweet reduction of tomatoes. Unlike quick-fired versions, this slow-cooked method allows the lamb shoulder to surrender its collagen, resulting in a luscious, thick gravy that clings to every morsel. Infused with freshly cracked black pepper and the brightness of ginger, it is a masterclass in balancing heat, fat, and acidity.
🥗 Ingredients
The Meat & Aromatics
- 2 lbs Lamb Shoulder (bone-in, cut into 1.5 inch cubes)
- 1/2 cup Ghee (or high-quality neutral oil)
- 2 tablespoons Garlic Paste (freshly pounded)
- 2 tablespoons Ginger Paste (freshly pounded)
The Base
- 6-8 pieces Roma Tomatoes (halved lengthwise)
- 4-6 pieces Green Chilies (Serrano or Thai, slit lengthwise)
- 1/3 cup Greek Yogurt (whisked until smooth)
Spices
- 1.5 teaspoons Salt (or to taste)
- 1 tablespoon Black Peppercorns (coarsely crushed just before using)
- 1 tablespoon Coriander Seeds (toasted and coarsely crushed)
- 1 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/2 teaspoon Garam Masala (high quality)
For Garnish
- 2 inch piece Fresh Ginger (cut into fine matchsticks)
- 1/2 cup Cilantro (freshly chopped)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
👨🍳 Instructions
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1
Heat the ghee in a heavy-bottomed wok or Karahi over medium-high heat until shimmering.
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2
Add the lamb cubes and sear them for 8-10 minutes, stirring occasionally, until the meat is deeply browned on all sides and the moisture has evaporated.
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3
Stir in the garlic and ginger pastes. Sauté for 2 minutes until the raw smell disappears and the aromatics turn a light golden brown.
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4
Add the salt and red chili flakes, tossing the meat to coat evenly.
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5
Place the halved tomatoes face down over the meat. Reduce heat to low, cover with a tight-fitting lid, and let it steam for 10-12 minutes.
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6
Using tongs, gently peel off and discard the loosened tomato skins. Use a wooden spoon to mash the softened tomato pulp into the meat.
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7
Cover and simmer on low heat for 60-75 minutes. The lamb should cook in the juices released by the tomatoes. If it looks too dry, add 1/4 cup of water.
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8
Once the lamb is 'fork-tender' (breaking apart with slight pressure), increase the heat to medium and stir in the whisked yogurt one tablespoon at a time to prevent curdling.
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9
Add the crushed coriander seeds and the slit green chilies. Continue to cook, stirring frequently (this is the 'bhuna' process).
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10
Cook until the oil (ghee) separates from the masala and rises to the surface, creating a glossy sheen.
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11
Stir in the crushed black pepper and garam masala. The black pepper is added late to preserve its sharp, floral aroma.
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12
Finish by sprinkling the kasuri methi over the top and let it sit covered for 5 minutes off the heat.
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13
Garnish generously with ginger julienne and fresh cilantro before serving directly from the Karahi.
💡 Chef's Tips
Always use bone-in lamb for a Karahi; the marrow adds a depth of flavor that boneless meat simply cannot achieve. Freshly crushing your coriander and black pepper is non-negotiable for that authentic, pungent dhaba-style kick. If you find the gravy too acidic from the tomatoes, a tiny pinch of sugar can help balance the flavors at the end. Avoid adding too much water; the goal is a thick, concentrated 'masala' that coats the meat, not a thin curry. For an extra smoky 'dhaba' touch, perform the 'dhungar' method by placing a hot coal in a small foil bowl inside the pot and drizzling it with oil for 2 minutes before serving.
🍽️ Serving Suggestions
Serve piping hot with pillowy garlic naan or tandoori roti to scoop up the thick gravy. A side of 'Kachumber' salad (diced cucumbers, onions, and tomatoes with lime juice) provides a refreshing crunch. Pair with a cold glass of salty or sweet Lassi to balance the warm spices. Steamed Basmati rice or Jeera rice works beautifully if you prefer a grain-based side. A dollop of mint-yogurt chutney on the side helps cut through the richness of the lamb.