Lamb Karahi

The best and most authentic karahi I ever had was in Namak Mandi in Peshawar.  It was super fatty and being all Amrikan I wasn't used to that level of deliciousness.  Pashtuns do meat right though.  In the spirit of my father's lineage I have to include a lamb karahi recipe.  Here's a simple and delicious one for you to try (very similar to the chicken karahi but with an extra step because red meat takes longer to get tender). Enjoy!

Ingredients

2.5 lbs lamb (or goat or beef) with bone

.25 cup vinegar

1 tsp salt (you will see this listed twice in this recipe)

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2 medium onions chopped

1lb plum tomatoes chopped

16 green chilies cut into halves

1 inch fresh ginger julien
1 tbsp ginger paste

1 tbsp garlic paste

1 bunch cilantro chopped

1 tsp salt

1 tbsp crushed pepper flakes

1 tbsp crushed cumin seeds

1 tsbp crushed coriander seeds

.5 cup oil

Mutton Prep

First thing you want to do is prep the meat.  In a bowl, rub a teaspoon of salt over all the lamb and then add the vinegar, make sure it is all covered.  Put back in the fridge for 2 hours. Take it back out before cooking and put it in the strainer for 10 minutes so all the excess vinegar is removed.

Directions

Use a wok, or karahi to make this dish.  

1. Start with half a cup of oil on medium heat.  
2. Saute lamb and 12 green chilies for 5 minutes.  The lamb should change color.  Then remove lamb from the oil.
3. In a separate pot add 1.5 cup water and cook lamb until tender.  You may have to add more water if the meat is still tough and the water is not enough.  Alternately you can use a pressure cooker - place meat in cooker, add 2 cups water, on medium heat, once the whistle blows leave it on for 10 - 12 minutes depending on the strength of your cooker, then turn off and let cool.  Open and your meat should be tender.
4. In the same wok and same oil add in the onions and fry them to a light golden color.  
5. Once the onions are the right color, add in the garlic paste, ginger paste, and tomatoes.  Don't break and mush the tomatoes, they are supposed to retain their form as part of the beauty of this dish.
6. Add in remaining spices.
7. Add meat and chilies back into the wok.  
8. Add half the cilantro.  Give it one final stir.
9. Turn off the heat and garnish the top with the remaining cilantro, fresh ginger, and remaining chilies chopped.  
10. Serve hot with naan or the like.  Serves 6.