Empty My Fridge
Lamb Karahi
Ingredients
- Lamb · trimmed cubed600 g
- Garlic · peeled5
- Ginger · grated1 tbsp
- Salt1 tsp
- Masala
- Butter2 tbsp
- Tomato · finely chopped3
- Turmeric1 tsp
- Chili pepper · chopped finely, sliced4
- Coriander seed · crushed3 tsp
- Cumin · crushed3 tsp
- Chili powder1 tsp
- Onion · finely sliced1
- Garam masala1 tsp
- Cilantro · chopped
Instructions
- Put the diced lamb in a pan with the garlic, ginger and salt, and cover with a lid. Cook on the lowest heat for 30 to 50 minutes, stirring now and then, until tender. It will cook gently in its own juices and will not burn.
- In a karahi or wok, melt the butter, add the tomatoes and turmeric, and fry until they form a thick masala paste.
- Add the chopped chillies, crushed cumin and coriander seeds and the red chilli powder if using, and fry for a few minutes.
- Stir the cooked lamb, with all its juices, into the karahi and stir-fry with the tomato masala for a few minutes. Then add the sliced onions and the halved chillies.
- Keep stir-frying until the sauce thickens and clings to the meat and the onion slices.
- Sprinkle over the garam masala and a handful of chopped coriander to serve.
Summarized from Hari Ghotra's video. Watch it for the details.
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