Lamb Karahi (Mutton Kadai) recipe

 

Lamb Karahi, also known as Mutton Kadai, is a rich and flavorful Pakistani and Indian dish that translates to "meat from the wok." It's typically cooked in a karahi (wok) over high heat, resulting in a slightly charred and intensely flavorful dish.

Here's a basic recipe for Lamb Karahi:

Ingredients:

 * 1 kg lamb on the bone, cut into medium pieces

 * 2 large onions, sliced

 * 2 tomatoes, chopped

 * 2 green chilies, slit lengthwise (optional)

 * 1 tablespoon ginger-garlic paste

 * 1 teaspoon cumin seeds

 * 1/2 teaspoon turmeric powder

 * 1/2 teaspoon red chili powder

 * 1/4 teaspoon garam masala

 * 1/4 teaspoon coriander powder

 * Salt to taste

 * 3 tablespoons oil

 * Fresh cilantro for garnish

 * Lemon wedges for serving

Instructions:

 * Heat oil and add spices: Heat oil in a large karahi or wok over medium heat. Add cumin seeds and let them splutter.

 * Sauté onions and tomatoes: Add chopped onions and saute until golden brown. Add chopped tomatoes and cook until they soften and release their juices.

 * Add ginger-garlic paste and green chilies: Add ginger-garlic paste and green chilies (if using) and cook for a minute.

 * Add lamb and spices: Add the lamb pieces to the karahi and cook until they are browned on all sides. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute.

 * Add water and simmer: Add enough water to cover the lamb. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the lamb is very tender.

 * Skim off fat: Skim off any excess fat from the surface of the stew.

 * Season and serve: Season with salt to taste. Garnish with fresh cilantro and serve hot with lemon wedges.

Tips:

 * For a richer flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.

 * To make the karahi slightly tangy, add a pinch of amchur powder (dried mango powder) towards the end.

 * You can adjust the amount of spices according to your preference.

 * If you don't have a karahi, you can use a large pot or Dutch oven.

Enjoy your delicious and authentic Lamb Karahi!