Entree: Pakistan – Balochistan – بلوچِی کڑاہی ➤ Balochi Karahi (Spicy Balochistani wok-style lamb karahi simmered in tomatoes, garlic, and green chilies)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into 1½-inch pieces
- 4 tbsp (60 ml) vegetable oil or ghee
- 1 large onion, thinly sliced
- 6 cloves garlic, 4 minced and 2 left whole
- 2 tbsp (30 g) ginger-garlic paste (or 1 tbsp minced ginger + 1 tbsp minced garlic)
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) coriander powder
- 1 tsp (5 g) red chili powder, or to taste
- 1 tsp (5 g) salt, or to taste
- 1 lb (450 g) ripe tomatoes, finely chopped or crushed (about 3–4 medium)
- 4–6 green chilies, slit lengthwise (adjust to heat preference)
- 1/2 cup (120 ml) water, more as needed
- 1/4 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- 1 tsp (2 g) garam masala (optional, for finish)
- 1 tbsp (15 ml) lemon juice

Instructions

1. Heat the oil or ghee in a heavy-bottomed karahi or deep skillet over medium-high heat until hot.
2. Add the bone-in lamb pieces and brown on all sides in batches, 6–8 minutes per batch; remove and set aside.
3. Lower heat to medium and add the sliced onion; sauté 6–8 minutes until golden brown.
4. Add the minced garlic and ginger-garlic paste and cook 1–2 minutes until fragrant.
5. Stir in turmeric, cumin, coriander powder, and red chili powder; cook 30–45 seconds to toast the spices.
6. Return the browned lamb to the karahi, add the crushed tomatoes, slit green chilies, and 1/2 cup (120 ml) water. Bring to a simmer, cover partially, and cook on low heat 45–60 minutes until the lamb is fork-tender, stirring occasionally and adding a splash of water if it dries.
7. Increase heat to medium-high, uncover, and cook down the sauce until it thickens and oil separates and rises to the top, 8–12 minutes, stirring to prevent sticking.
8. Stir in chopped cilantro, garam masala if using, and lemon juice; adjust salt and chilies to taste.
9. Transfer to a serving dish, garnish with additional cilantro and extra whole green chilies if desired. Serve hot with naan, roti, or steamed rice.