When it comes to karahi, you will find a gazillion recipes from Shinwari to Pahari, but this is the one which probably started it all in my opinion. Simplicity at its finest. Not a long list of ingredients yet bursting with flavour. Use any protein of your choice , I have used lamb.
Karahi is basically iron wok in which this delicacy is cooked. There are many reasons to use a wok for this quick cooking dish. A wok can handle high heat and its broad surface helps in evaporating liquids faster which helps the caramalization of the masala resulting in deep red delicious gravy to scoop with your naan or roti.
When I say simplicity, I mean it as this dish needs only a handful of ingredients with delicious results.
If you are using chicken, ask your butcher to cut in karahi pcs that is usually 18-20 pcs per chicken. If using lamb, ideally use a mix of leg, shoulder and ribs for optimum flavor, ribs bring lusciousness to the gravy. In this one I used a pound of shoulder, a pound of leg and few pcs from ribs. For beef use shoulder cut or ribs.
Ingredients
Lamb 1 kg cut in 1.5-2 inch cubes (bone in)
Tomatoes 6 large, cut in half
Garlic chopped 4 tbsp
Ghee 1 cup
Thai chillies 8-10 or to taste split in half
Salt 2 tsp or to taste
Garnish
Cilantro a handful
Ginger 2 inch pc julienne cut
Serrano or Thai chili sliced thinly to taste
Garam masala a couple of pinches ( optional)
Method
1. Heat ghee in karahi , add salt anfollowed by washed a dried meat. 2. Fry on high till edges are nice golden color.
3. Lower the heat and put the tomatoes in. Cover and cook for five minutes or till the tomato skin ruptures and slides off easily.
4. Remove the lid, increase the heat. Remove tomato skin and mash them with the back of the spoon.
5. Add garlic and green chillies and fry or as we call it bhunofy till you can see the masala turning from reddish to maroon color while stirring continuously. This may take 10 mins or so.
6. Add a cup or so of hot water and cover the lid. Lower the heat at this stage. Depending on the quality of meat it may take 25-40 or so mins to tenderize the meat. Keep checking if you need to add more water during this cooking time.
7. Once meat is tender, cook till you get desired consistency of masala, it shudnot be soupy rather sticking to the meat.
8. Add garnishes and serve with fresh naan or tandoori roti.
Note:
If you are using chicken its ready after step number 5, garnish and serve.
You can cook it in lamb fat or oil of your choice, traditionally lamb fat is used.
