Entree: Pakistan – Khyber Pakhtunkhwa – مٹن کڑاہی ➤ Mutton Karahi (A robust, spicy tomato and ginger based wok-style lamb curry cooked quickly in a karahi pan)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) bone-in lamb, cut into 1–1.5 inch (2.5–4 cm) pieces
- 4 tbsp (60 ml) vegetable oil or ghee
- 1 medium onion, thinly sliced, about 1 cup (150 g)
- 3 medium tomatoes, finely chopped, about 14 oz (400 g)
- 2 tbsp (30 g) ginger paste or grated fresh ginger
- 1 tbsp (15 g) garlic paste or minced garlic
- 3–4 green chilies, slit lengthwise
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) coriander powder
- 1 tsp (2 g) Kashmiri red chili powder or regular red chili powder for color and heat
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (2 g) garam masala
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lemon juice, optional

Instructions

1. Step 1: Heat the oil or ghee in a heavy karahi or wide, deep skillet over medium-high heat until shimmering. Add cumin seeds and let them sizzle for a few seconds.
2. Step 2: Add the bone-in lamb pieces and sear on all sides, stirring occasionally, until well browned, about 8–10 minutes. Work in batches if necessary to avoid crowding.
3. Step 3: Reduce heat to medium. Add the sliced onion and sauté until soft and beginning to brown, about 5 minutes.
4. Step 4: Stir in ginger and garlic paste and cook for 1–2 minutes until fragrant. Add turmeric, coriander powder, and red chili powder; cook with the meat for another minute to bloom the spices.
5. Step 5: Add the chopped tomatoes and green chilies. Raise heat to medium-high and cook, stirring, until tomatoes break down and the mixture thickens and oil begins to separate from the sauce, about 10–15 minutes.
6. Step 6: Add 1/2 to 1 cup (120–240 ml) water, bring to a simmer, then cover and cook on low heat until the lamb is tender, about 30–40 minutes depending on cut. Check occasionally and add splashes of water if the pan becomes too dry.
7. Step 7: Once lamb is tender and sauce has reduced to a thick, glossy consistency, uncover and increase heat briefly to sear and concentrate flavors. Stir in garam masala and salt, adjust seasoning.
8. Step 8: Finish by stirring in chopped cilantro and lemon juice if using. Serve hot from the karahi with naan, chapati, or steamed rice.