39 lines
1.7 KiB
Markdown
39 lines
1.7 KiB
Markdown
---
|
|
title: "Authentic Patan Karahi"
|
|
date: 2023-11-20T12:13:11Z
|
|
author:
|
|
name: "Sam Chance"
|
|
draft: false
|
|
header_image: /pics/recipes/karahi.webp
|
|
summary: "A flavorful dish inspired by Pashtun cuisine featuring succulent pieces of meat, slow cooked with fresh garlic, chilies and tomatoes"
|
|
---
|
|
|
|
A flavorful dish inspired by Pashtun cuisine featuring succulent pieces of meat, slow cooked with fresh garlic, chilies and tomatoes.
|
|
|
|
|
|
|
|
*serves:* 3 | *prep time* 10 mins | *cook time:* 1.5 hour
|
|
|
|
### Ingredients
|
|
- 5 large tomatoes (fresh, chopped)
|
|
- 10 long green chilies (chopped, for flavor, not spicy)
|
|
- 2 very hot chilies (chopped)
|
|
- large thumb sized piece of fresh ginger (sliced)
|
|
- 1 whole bulb garlic (minced)
|
|
- bunch of coriander
|
|
- 1kg lamb (chopped with bones)
|
|
- salt (to be added at the end of cooking - else it will dry out the meat)
|
|
- beef fat
|
|
- Boiling water.
|
|
|
|
### Method
|
|
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.
|
|
2. Add the minced garlic and the hot chilies and cook for 3 more minutes.
|
|
3. Then add the chopped tomatoes. Cook for 10 minutes with the lid on (until tomatoes are soft).
|
|
4. Add the boiling water until the meat is just submerged.
|
|
5. Cook on low heat for 40 mins.
|
|
6. Check if meat is tender. If not, cook for a further 20 min.
|
|
7. Once the meat is tender, remove the lid and cook on a high heat until the water evaporates (stir continuously to prevent burning).
|
|
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!).
|
|
9. Add the salt (to taste), along with the ginger and garnish with fresh chopped coriander.
|