Some days and I strictly mean only some days food needs to be more than just ordinary. It needs to be sinful, indulgent and make you feel a little guilty about eating it because we only live once right. This Lamb Karahi does all that. It has so much Oil and Ghee that you want to be on a diet for a whole week after you have eaten it.
While I usually try to be good and not go overboard, I must admit one bite of the Lamb scooped up with a piece of hot naan is enough to vanish all the remorse that I felt while I added generous portions of heart clogging goodies to make the dish what it is. I must admit that I love making it because it doesn’t require much of an effort especially since I use a premix Karahi Masala from Shan which has all the spices blended perfectly.
The perfect way to start your weekend. Don’t you think so?
Recipe (Cooking time 60 minutes, Serves 8)
1 ½ kg Meat cut into small cubes
500 gms diced Tomatoes
2 tbsp Garlic crushed
1 tbsp Ginger paste
2 tbsp Ginger julienne
6 medium Green chilies
2 – 3 tbsp freshly chopped Coriander
1 cup Cooking Oil
½ cup Butter
1 packed Shan Karahi Masala
Mix Garlic, Ginger paste, and Shan Karahi mix. Apply it to meat and marinate the lamb for 30 minutes.
Heat one cup of Oil and stir fry meat on high heat for 5 – 6 minutes. Add Julienne Ginger. Cover and cook on low heat until meat is tender.
Separately heat ½ cup oil and add Tomatoes. Cook on low heat until soft (5-6 minutes). Stir periodically.
Add cooked Tomatoes and Green Chilies to the cooked meat. On medium heat stir-fry meat until oil separates from the masala. Stir constantly. If desired remove excessive oil.
Add fresh Coriander and butter. Stir dry and serve with hot naan