Lamb karahi

1 kg lamb meat, cut into small pieces
250 gm lamb fat
4 tablespoon oil
1 cup sour yogurt
1 large onion
8 green chilies, cut into halves
3 tablespoon ginger paste
2 tablespoon garlic paste
2 teaspoon cumin seeds, roasted & crushed
1 teaspoon black pepper, freshly crushed
salt to taste
Coriander leaves, for garnishing
[/tab] [tab]Yield: 4 servings

Nutritional information is not yet available. [/tab] [/tabs]

Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title][tab_title]Recipe Note’s[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Place onion, garlic and ginger paste in a blender. Blend until smooth.

Step 2

Put lamb fat in a wok or karahi and heat it up until it starts melt.

Step 3

Now add onion-ginger-garlic paste, lamb meat and salt.

Step 4

Cook and stir for few minutes then add 2 cups water.

Step 5

Cover the wok and cook on low flame for 45 minutes or until lamb is cooked through.

Step 6

Now increase the flame and cook for 10 minutes or until all the water has dried.

Step 7

Decrease the flame and add oil.

Step 8

Now add sour yogurt. Cook on high flame for another 10 minutes or until curry is thickened.

Step 9

Now add cumin, black pepper and whole green chilies.

Step 10

Cover and put on dum for 5 minutes or till oil separate.

Step 11

Garnish with chopped coriander.Lamb Karahi is ready to serve. ENJOY!

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You can omit black pepper, if you want a complete salty lamb karahi (Namkeen Dumba Karahi).
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Serve with Naan or Roti with salad.