Lamb Karahi

Where This Goes Wrong

Choose meat with some fat; lean lamb dries out.

Add water only if the pan looks dry.

Serve straight from the pan for a restaurant-style finish.

How to Make Lamb Karahi

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1. Heat the oil in a wok or wide heavy pan over a high heat. Add the lamb and brown for 8 minutes. Add the garlic for 1 minute.

   Mark done Start 8 min timer

2. Add the tomatoes, salt, ground coriander, chilli powder and water. Bring to a simmer, cover and cook over a medium-low heat for 40 minutes, stirring now and then.

   Mark done Start 40 min timer

3. Uncover, raise the heat and cook for 10 minutes, stirring, until the sauce is thick and the oil separates.

   Mark done Start 10 min timer

4. Add half the ginger and the green chillies for the last 2 minutes. Stir in the garam masala and coriander and scatter with the remaining ginger.

   Mark done

Leftovers, Reheating and Keeping

Keeps in the fridge for 3 days and freezes for up to 3 months. Reheat gently.

Ingredient Swaps

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Good With

• Naan
• Chapati
• Sliced onion with lemon
• Cucumber raita

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: weights that include bone are counted as if all of it were eaten, so the figures run high. How the figures are worked out.