Karahi Lamb (Karahi Gosht)

Karahi lamb, like my Karahi Chicken recipe, are stews partially named for the pot they’re cooked in ~ a karahi (or kadai) (link) ~ which is something between a wok and a dutch oven or chef’s pot.

There are probably a million variants out there, but traditionally, a protein, a *lot* of tomatoes and some spices and odds and ends. Some folks add onions, but I’ve been told that’s not “traditional” and would probably alter the flavor into something I’m not so keen on. Also, texture can vary widely. I prefer something on the soupy side where some prefer more stewish. This is easy to adjust in the cooking process, so do what you like.

This one serves four, and takes about two hours to make, which is significantly longer that the chicken recipe, but the lamb has to stew up to make it more tender. So it’s simmered in the spices to giveit a head-start and not mush the tomatoes too much.

Shopping List:

• 1-1/2 lb lamb (1lb without bones)
• 3 pounds large tomatoes
• Anaheim chilie, 1/2 pasilla, or to preferred heat
• 1 bunch cilantro
• 3-4 tbsp garlic
• 3-4 tbsp ginger
• red chili powder
• red pepper flakes
• turmeric
• cumin
• coriander
• ground black pepper
• salt
• A dollop of yogurt (optional)

To start, get everything ready:
Mince 3-4 tbsp of both garlic and ginger and set aside
Cut the lamb into 1/2 inch chunks, and preserve any bones
Combine the dry ingredients in a bowl:

• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp turmeric
• 1 tsp black pepper
• 1 tsp cardamom
• pinch (1/2 tsp or so) red pepper flakes
• pinch of salt

In a separate bowl, chop the tomatoes into 1/2 inch chunks, and add diced chilies, 1/2 bunch of cilantro, and a dollop of yogurt.

To begin cooking, saute the garlic and ginger in a couple tablespoons of oil. Add in the lamb and keep cooking until the meat is browned. Then add the dry ingredients and stir to coat the lamb.

Next, add enough water to cover and simmer for 45-60 minutes, adding small amounts of water if necessary to keep the lamb barely covered.

Now remove any bones and add in the tomatoes and other stuff.  Stir to incorporate everything, and continue stirring regularly until the tomato juice starts coming out. Let simmer for another 45 minutes or so, until you get the amount of liquid you prefer. As such, add small amounts of water if necessary.

Finally, turn off the heat and add the remaining cilantro. Let sit for 8-10 minutes before serving.