39 lines
1.7 KiB
Markdown
39 lines
1.7 KiB
Markdown
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---
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title: "Authentic Patan Karahi"
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date: 2023-11-20T12:13:11Z
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author:
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name: "Sam Chance"
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draft: false
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header_image: /pics/recipes/karahi.webp
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summary: "A flavorful dish inspired by Pashtun cuisine featuring succulent pieces of meat, slow cooked with fresh garlic, chilies and tomatoes"
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---
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A flavorful dish inspired by Pashtun cuisine featuring succulent pieces of meat, slow cooked with fresh garlic, chilies and tomatoes.
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*serves:* 3 | *prep time* 10 mins | *cook time:* 1.5 hour
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### Ingredients
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- 5 large tomatoes (fresh, chopped)
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- 10 long green chilies (chopped, for flavor, not spicy)
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- 2 very hot chilies (chopped)
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- large thumb sized piece of fresh ginger (sliced)
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- 1 whole bulb garlic (minced)
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- bunch of coriander
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- 1kg lamb (chopped with bones)
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- salt (to be added at the end of cooking - else it will dry out the meat)
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- beef fat
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- Boiling water.
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### Method
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1. In a wok or karahi dish (an open pan without the lid) and on high heat, fry the lamb for 5 mins in beef fat until brown.
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2. Add the minced garlic and the hot chilies and cook for 3 more minutes.
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3. Then add the chopped tomatoes. Cook for 10 minutes with the lid on (until tomatoes are soft).
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4. Add the boiling water until the meat is just submerged.
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5. Cook on low heat for 40 mins.
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6. Check if meat is tender. If not, cook for a further 20 min.
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7. Once the meat is tender, remove the lid and cook on a high heat until the water evaporates (stir continuously to prevent burning).
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8. Once the water has evaporated, add the chopped non-spicy green chilies and cook until the oil has separated from the dish (and id floating on the top - do not remove the oil!).
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9. Add the salt (to taste), along with the ginger and garnish with fresh chopped coriander.
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