📝 About This Recipe
Transport your kitchen to the bustling food streets of Peshawar with this iconic Lamb Karahi, a dish celebrated for its bold, rustic flavors and signature wok-cooked char. Unlike many curries, this masterpiece relies on the natural sweetness of ripe tomatoes and a potent blend of freshly crushed spices rather than heavy onions or cream. The result is a succulent, tender lamb coated in a thick, vibrant masala that is as aromatic as it is satisfying.
🥗 Ingredients
The Meat
- 2 lbs Lamb shoulder (cut into 1.5-inch bone-in pieces for maximum flavor)
- 1/2 cup Vegetable oil or Ghee (traditional Karahi requires a generous amount of fat for searing)
Aromatics and Base
- 5-6 large Roma tomatoes (halved lengthwise)
- 1.5 tablespoons Ginger paste (freshly ground)
- 1.5 tablespoons Garlic paste (freshly ground)
- 4-6 pieces Green chilies (slit lengthwise; adjust based on heat preference)
The Spice Blend
- 1 teaspoon Kashmiri red chili powder (for vibrant color and mild heat)
- 1 tablespoon Coarsely crushed coriander seeds (toasted before crushing)
- 1 teaspoon Coarsely crushed cumin seeds (toasted)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1.5 teaspoons Salt (or to taste)
- 1/2 teaspoon Turmeric powder
The Finish
- 1/2 teaspoon Garam masala (high quality)
- 2 inch piece Fresh ginger (cut into fine julienne strips)
- 1/2 cup Fresh cilantro (chopped)
- 1 teaspoon Dried fenugreek leaves (Kasuri Methi) (crushed between palms)
👨🍳 Instructions
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1
Heat the oil or ghee in a heavy-bottomed cast iron wok (Karahi) or deep skillet over medium-high heat until shimmering.
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2
Add the lamb pieces to the hot oil. Sear the meat for 8-10 minutes, stirring occasionally, until it is deeply browned on all sides and the moisture released from the meat has evaporated.
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3
Stir in the ginger and garlic pastes. Sauté for 2 minutes until the raw aroma disappears and the pastes turn a light golden hue.
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4
Add the salt and turmeric powder, stirring to coat the meat evenly.
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5
Place the halved tomatoes skin-side up directly on top of the meat. Reduce the heat to medium-low, cover with a tight-fitting lid, and let it simmer for 15 minutes. The steam will soften the tomatoes and help tenderize the lamb.
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6
Carefully remove the lid. Using a pair of tongs, peel off and discard the loosened tomato skins.
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7
Increase the heat to medium. Use the back of your spoon to mash the softened tomatoes into the meat, creating a thick, pulpy base.
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8
Add the red chili powder, crushed coriander, crushed cumin, and slit green chilies. Continue to cook, stirring frequently (this is the 'bhuna' process).
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9
If the lamb is not yet tender, add 1/2 cup of hot water, cover, and cook on low heat for another 15-20 minutes until the meat is fork-tender.
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10
Once the lamb is tender, turn the heat to high. Stir-fry vigorously until the oil begins to separate from the masala (look for oil bubbles at the edges) and the sauce clings to the meat.
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11
Sprinkle in the black pepper, garam masala, and crushed dried fenugreek leaves. Stir for 1 minute to release the oils from the spices.
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12
Turn off the heat. Garnish generously with julienned ginger and chopped cilantro. Let it rest for 5 minutes before serving.
💡 Chef's Tips
Always use bone-in lamb for this recipe; the marrow adds a depth of flavor that boneless meat simply cannot replicate. Don't skimp on the oil! The high-heat frying (bhuna) in fat is what gives the Karahi its signature smoky, concentrated flavor. Use the ripest tomatoes available. If they aren't sweet enough, a tiny pinch of sugar can help balance the acidity. Avoid over-grinding your spices. The texture of coarsely crushed coriander and cumin provides a wonderful rustic mouthfeel. If you prefer a creamier finish, you can stir in 2 tablespoons of whisked yogurt at step 10, but traditional Peshawari Karahi usually omits it.
🍽️ Serving Suggestions
Serve piping hot with fresh, pillowy Garlic Naan or Tandoori Roti to scoop up the thick masala. A side of Kachumber salad (diced cucumbers, onions, and tomatoes with lemon juice) provides a refreshing crunch. Pair with a cold glass of salty or sweet Lassi to balance the heat of the green chilies. A dollop of mint-coriander chutney on the side adds a bright, herbaceous note to the rich lamb. For a complete meal, serve alongside aromatic Jeera (cumin) rice.