Shinwari karahi is a delightful Pakistani delicacy that is sure to leave your taste buds dancing with joy! This recipe offers a quick and easy approach, making it a breeze to whip up a tasty meal. With just a few simple ingredients, you can create an explosion of flavors that will have you coming back for seconds and thirds! This karahi is also popular in the neighboring country Afghanistan.
Ingredients for shinwari lamb karahi
Lamb
I used bone-in lamb for this recipe. Leave some of the fat on the lamb as it is going to give this dish extra flavor plus the juices from the bones give this dish richness and flavor. you can make it with boneless lamb as well.
Spices
I only used black pepper and salt. None of the other spices are used in this recipe. To give the spiciness I used green chilies. If you don’t like spicy then leave the green chilies altogether and it will still have the most amazing taste you’ll crave again and again.
Tomatoes
I used four large tomatoes to make the gravy. Cut the tomatoes in half and add to the chicken, once the tomatoes are soft remove the skin and break them down with the back of the spoon to make the gravy. You can also use canned tomatoes or frozen ones.
Oil
Any vegetable or olive oil can be used for this recipe. I used only 1/3 cup of oil in this recipe, if lamb has a lot of fat on it then use a smaller quantity.
What is Karahi?
Karahi is a heavy bottom round pan used for cooking in my regions of the subcontinent. Pakistani karahi is similar to a wok in shape but karahi is heavier than a wok.
What to serve with the shinwari lamb karahi
If you’re a fan of rich and flavorful karahi dishes, you’re in for a treat. Pair your lamb karahi karahi with a choice of soft and fluffy plain naan, aromatic garlic naan, or a serving of fragrant white rice. To complement your meal, consider adding a refreshing side salad for a perfect balance of flavors and textures. With this delightful combination, a satisfying and complete dining experience awaits.
How to store leftover lamb
I keep any leftover lamb karahi in an airtight container in a refrigerator for up to three days. To freeze the lamb karahi divide it into small portions for easy reheating and store it in the freezer for a few weeks.
Shinwari lamb karahi
Ingredients
- 1.2 lbs lamb about 500 grams
- 2 cups water adjust the water according to the cooking utensil
- 1/3 cup oil or ghee
- 3 medium tomatoes
- 3/4 tsp salt
- 4-5 green chilies
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp black pepper powder
Garnish
- Sliced ginger
Instructions
- In a karahi or pan add oil. Let it heat up for a minute and then add lamb pieces. Cook meat over medium heat for 3-4 minutes then add ginger-garlic paste and salt. Keep cooking for 5-6 minutes.
- Add 2 cups of water and cook on medium-low heat until meat is tender. replenish the water as needed. You can also do this step in a pressure cooker or an instant pot. (see notes)
- Once the meat is tender, dry all of the excess water and add chopped tomatoes, black pepper, and green chilies.
- Cook on high heat until oil separates.
- Garnish with sliced ginger and enjoy.