Lamb Karahi (Afghan Style)
Slow-cooked lamb shoulder simmered in a thick tomato-and-onion gravy with cumin, coriander, ginger and green chillies, finished with a slick of cooking fat on the surface (the Afghan signature of a properly built curry). Eaten over plain rice or with hot naan; the gravy is the point as much as the meat.
Overview
This is the Afghan take on a karahi, slow-cooked rather than the fast Pakistani version: lamb shoulder browned hard, then braised low for an hour and a half until the meat is tender enough to cut with a spoon. Onions cook deep brown alongside the lamb. Ginger, garlic, cumin, coriander and turmeric toast briefly in the rendered fat; tomato cooks down to a jammy base; the lamb returns with stock and disappears under a lid for ninety minutes. At the end the lid comes off, julienned green chillies and fresh ginger drop in, the gravy reduces and the cooking fat rises to the surface in a thin amber slick (that slick is the visual sign the meat is ready). Eat with naan or chalow rice, and a bowl of sliced raw onion and lemon on the side.
Ingredients
- 1 kg lamb shoulder (bone-in or out, cut into 4 cm chunks)
- 6 tablespoons vegetable oil
- 3 onions (large, chopped)
- 6 garlic cloves (crushed)
- 1 large thumb fresh ginger (half grated, half julienned)
- 2 tablespoons coriander seeds (lightly toasted, ground)
- 1 tablespoon cumin seeds (lightly toasted, ground)
- 1 teaspoon ground turmeric
- 1 teaspoon Kashmiri chilli powder
- 4 fresh tomatoes (grated) or 1 (400 g) tin chopped tomatoes
- 2 tablespoons tomato puree
- 1 ½ teaspoons salt
- 600 ml hot lamb stock (or chicken stock)
- 3 green chillies (slit lengthways)
- 3 tablespoons fresh coriander (chopped)
- 1 teaspoon Garam Masala (to finish)
Method
Stage 1 - Brown
- Pat lamb dry; season with a pinch of salt.
- Heat 3 tablespoons of the oil in a heavy pot over medium-high.
- Brown lamb in batches, 4-5 minutes per side. Set aside.
Stage 2 - Base
- Add remaining oil; soften onion 12 minutes until deep gold.
- Add garlic and grated ginger; cook 1 minute.
- Stir in ground coriander, cumin, turmeric, chilli; toast 30 seconds.
- Add tomato and tomato puree; reduce 8 minutes until thick and the oil splits.
Stage 3 - Slow cook
- Return the lamb with juices; add salt and hot stock.
- Bring to a simmer; cover; cook on the lowest heat 1 hour 15 minutes.
Stage 4 - Finish
- Add green chillies and julienned ginger.
- Uncover; raise heat; cook 15-20 minutes more, until the gravy is thick and a slick of oil rises to the top.
- Stir in garam masala; taste; adjust salt.
Stage 5 - Serve
- Scatter fresh coriander. Eat over plain rice or with hot naan.
Notes
- Fat returns: Like other Afghan curries (and BIR si byan), the signal that the dish is ready is the oil rising to the surface. Don't skim - it's flavour.
- Whole spice freshly ground: Buying ground cumin and coriander gives a dusty curry. Toasting whole and grinding adds a depth you can't fake.
- Bone-in for stock: If using boneless lamb, add 2 lamb bones to the braise (remove before serving) for body.
Storage
- Refrigerate 4 days; reheats well.
- Freezes 3 months.
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