RECIPES > MEAT > Lamb/Mutton Karahi
Try this spicy dish and find a new winter warmer.


  1Kg Lamb/Mutton, cubed
  1 tbls Ginger, minced
  1 1" piece of ginger, cut into matchsticks.
  2 Green chillies, finely chopped.
  4 Green chillies, sliced in half
  3 Medium tomatoes, chopped
  1 tsp Ground black pepper
  2 tsp Garam masala
    ½ Bunch fresh coriander, chopped
    1 tsp Salt, adjust to taste
    2 tbls oil
    400mls Water
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Heat oil in a shallow frying pan, wok or karahai.
Add the chopped ginger and green chilli,
stirring frequently fry for 2 minutes on a medium heat.
2. Add meat and salt.
Stirring frequently fry for 5 minutes until the meat is well browned.
Next add the water and bring to the boil.
  Stir well and simmer for 20-25 minutes or until the meat is almost tender,
and nearly all the water has evaporated.
4. Then add the chopped tomatoes, stirring frequently fry the meat mixture for
  about 10 minutes until the tomatoes are reduced to a pulp.
  Add a little water if necessary to prevent the mixture from sticking to the
  bottom of the pan.
5. Add ginger sticks, chopped green chilli, black pepper and garam masala.
  Still stirring frequently fry the mixture for 2 more minutes.
  Sprinkle with finely chopped coriander leaves.
6. Serve hot with naan or chapati.