Entree: Afghanistan – Pashtun Eastern Afghanistan – شنواری کڑاہی ➤ Shinwari Karahi (Pashtun-style wok-cooked spiced lamb simmered briefly with tomatoes and green chilies)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) ghee or butter
- 1.5 lb (680 g) lamb shoulder, bone-in, cut into large chunks
- 1 tsp (5 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (2 g) turmeric powder
- 1 large onion, thinly sliced — approx. 8 oz (225 g)
- 2 tbsp (30 g) ginger paste or finely grated fresh ginger
- 2 tbsp (30 g) garlic paste or minced garlic
- 4 medium tomatoes, roughly chopped — about 2 cups (400 g)
- 4 medium green chilies, slit lengthwise (adjust for heat)
- 1 tbsp (8 g) coriander seeds, lightly crushed
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 lemon, cut into wedges, for serving
- 1/2 cup (120 ml) water, or as needed

Instructions

1. Heat the vegetable oil and ghee in a heavy karahi or large skillet over medium-high heat until shimmering.
2. Pat the lamb dry and season with salt and pepper. Add lamb in a single layer and sear until browned on all sides, working in batches if needed to avoid crowding, about 6–8 minutes per batch. Remove and set aside.
3. In the same pan, add the sliced onion and cook until soft and golden, about 6 minutes. Stir in the ginger and garlic and cook until fragrant, about 1–2 minutes.
4. Return the lamb to the pan, add ground coriander, cumin, and turmeric, and toss to coat the meat in the spices. Add the chopped tomatoes and crushed coriander seeds.
5. Pour in 1/2 cup (120 ml) water, bring to a simmer, then reduce heat to medium-low. Cover loosely and cook until lamb is tender and sauce has reduced and thickened, about 30–40 minutes, stirring occasionally.
6. Uncover and increase heat to medium-high to evaporate excess liquid and concentrate flavors; stir in the slit green chilies and adjust salt. Cook 5–10 more minutes until oil begins to separate from the sauce.
7. Stir in chopped cilantro, squeeze lemon over the karahi, and serve hot with naan or steamed rice.