Lamb Karahi

Having been off my feet for a while I wanted to cook a simple curry with not too many ingredients or time consuming. I used just a handful of ingredients in this simple lamb karahi dish. If you dont like kasuri methi use fresh methi leaves. Enjoy with hot parathas or sourdough nan bread. I have been experimenting with sour dough nan and will post a recipe soon

4 tablespoons light olive oil or sunflower oil

1 teaspoon crushed ginger  

1 teaspoon crushed garlic

500g lamb leg cut into small pieces

1 large onion chopped

2 tomatoes chopped

Salt to taste

½ teaspoon turmeric

1 teaspoon fine coriander

1 teaspoon fine cumin

1 teaspoon Kashmiri chilli powder

½ teaspoon kasuri methi or use 1 tablespoon fresh chopped methi leaves

2 tablespoons plain yoghurt

3 or 4 green chillies

½ teaspoon crushed black pepper 

½ lime

Slivers of ginger and fresh coriander to garnish

Method

1.    Heat oil in kadai or heavy bottom pan

2.    When hot add ginger and garlic and cook for a few minutes, careful that it does not burn

3.    Add lamb pieces and cook for 5-10 min until browned

4.    Add onions, chopped tomatoes and give it a stir

5.    Add salt, turmeric, coriander, cumin, Kashmiri chilli powder, methi and yoghurt. Mix thoroughly and leave to cook on low heat with the lid on. Keep checking and mixing until the meat is soft and cooked. This should take around 45minutes

6.    When the oils separates from the masala, add the green chillies, black pepper, lime and cook for about 5minutes with the lid off

7.    Add chopped coriander and slivers of ginger

8.    Taste great with paratha or nan bread