Entree: Pakistan – Khyber Pakhtunkhwa – نمک منڈی کڑاہی ➤ Namak Mandi Karahi (Charred tomato-and-lamb wok-style curry from Peshawar’s Namak Mandi)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 55 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) bone-in lamb, cut into 1–1.5 in (2.5–4 cm) pieces
- 4 tbsp (60 ml) vegetable oil
- 1 tbsp (15 g) ginger-garlic paste
- 3 cups (700 g) ripe tomatoes, coarsely chopped (about 4 medium tomatoes)
- 4–5 green chilies, sliced lengthwise (about 25 g)
- 1 tsp (2 g) ground red chili powder, or to taste
- 1/2 tsp (1.5 g) turmeric powder
- 1 tsp (3 g) ground coriander
- 1 1/2 tsp (8 g) fine salt, or to taste
- 1/2 tsp (1 g) garam masala
- 2 tbsp (30 ml) lemon juice, or to taste
- Fresh cilantro (coriander) leaves for garnish
- 2 tbsp (20 g) garlic, thinly sliced and fried until golden for finishing

Instructions

1. Heat the oil in a heavy-bottomed karahi or large skillet over high heat until hot but not smoking.
2. Add the lamb pieces in a single layer and sear without moving until well browned on one side, 3–4 minutes; turn and brown other sides in batches to avoid overcrowding, about 10 minutes total.
3. Reduce heat to medium-high, push the meat to one side, add the ginger-garlic paste and stir for 30–45 seconds until fragrant.
4. Add the chopped tomatoes, ground chili, turmeric, ground coriander, and salt. Stir to combine, scraping browned bits from the pan.
5. Cover and simmer over medium-low heat until the lamb is tender and tomatoes have broken down into a thick sauce, 35–45 minutes, stirring every 8–10 minutes. Add 1–2 tbsp (15–30 ml) water if the pan becomes too dry while the meat cooks.
6. Once the meat is tender and the oil begins to separate at the edges, increase heat to medium-high and cook uncovered, stirring frequently, until the gravy reduces and develops a slight char and deep red color, about 6–10 minutes.
7. Stir in sliced green chilies, garam masala, and lemon juice; adjust salt and acidity to taste.
8. Transfer to a serving dish, top with fried garlic and chopped cilantro, and serve hot with naan or steamed basmati rice.