Lamb Karahi

Name: Lamb Karahi
Ingredients: 20 ounces boneless lamb, cubes; 4 fluid ounces oil; 2 tablespoons ginger paste; 5 tomatoes, quatered; 2/3 tablespoon salt; 1 tablespoon dry chili flakes; 1 liter boiling water; 3 tablespoons fresh ginger, cut into thin strips; 2 tablespoons chopped green chilies; 3 tablespoons chopped coriander leaves

10 ingredients

7 steps

Ingredients

20 ounces boneless lamb, cubes
4 fluid ounces oil
2 tablespoons ginger paste
5 tomatoes, quatered
2/3 tablespoon salt
1 tablespoon dry chili flakes
1 liter boiling water
3 tablespoons fresh ginger, cut into thin strips
2 tablespoons chopped green chilies
3 tablespoons chopped coriander leaves

Directions

1

heat oil & add lamb, fry for 5 minutes.
2

add the ginger paste & fry for a further 5 minutes.
3

now add the quatered tomatoes, salt &chilli flakes, cook for a further 5 minutes.
4

add the hot water n cook on low flame till lamb is tender & half of the liquid is dried up.
5

turn up the heat to high & keep stirring.
6

when 1/4 of the liquid is left add the ginger & chopped chillies, cook for further 5 mins, till the liquid is dried & the tomato skin which would have sepearted by now is curled up.
7

add chopeed corriander & serve with naan.