components

1/2 cup oil or ghee
500 g lamb or mutton, preferably bone-in
600 g tomatoes, finely chopped or pureed
1 bulb garlic, minced
1 thumb-sized piece of ginger, finely chopped
2 teaspoons salt, or to taste
2 tsp paprika or Kashmiri red chili powder
1.5 teaspoons of black pepper
1 tsp chili flakes
0.5 tsp cumin powder
0.5 teaspoon coriander powder
1 tbsp onion seeds (kalonji, optional)
2 green chillies, cut in half if you like your karahi hot
0.5 bunch coriander, chopped
Cut the ginger into matchsticks as much as needed
Instructions

Heat your oil/ghee in a kadai, cast iron skillet or karhi. Add the lamb/mutton and fry from above, stirring constantly until all the meat changes colour.Lamb/Mutton Karhi – A Simple, Traditional Recipe

Add minced ginger and garlic and fry this quickly, till the raw smell goes away. Don’t let the ginger and garlic over color Lamb / Mutton Karhi – A simple, traditional recipe

Add all the spices and 1/1.5 cup water for lamb and 2.5/3 cup water for mutton. Bring to a boil, then reduce heat and cover. Boil for 1 hour for lamb and 2 hours for mutton. Keep checking during this time to make sure there is enough water and if necessary Lamb / Mutton Karhi – A simple, traditional recipe
Once the simmering time is up, the meat should be 80% done and there should be no more water in the pan. The pan will look quite oily (remember, you can drain the oil at the end if you want!).

Turn up the heat. Add tomatoes. Allow this to rise, stirring constantly and scraping the bottom of the pan. Tomatoes will release a lot of moisture. Stir and let everything concentrate Lamb / Mutton Karahi – A Simple, Traditional Recipe Lamb / Mutton Karahi – A Simple, Traditional Recipe
Once the gravy (masala) looks wet but almost done and the oil starts to rise to the surface, add chopped coriander and green chillies. Reduce heat and simmer uncovered for 5 minutes Lamb / Mutton Karahi – A Simple, Traditional Recipe
Garnish with extra chopped cilantro and matchstick-cut ginger
Notes
If the tomato skin bothers you, you can peel it off before cutting.Best recipe of karahi gosht.

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