Spicy Lamb Karahi: A Must-Try Pakistani Delight

A national dish that is definitely worth trying. Each of us has our own proportions of spices for this dish! But the way the chef of the Gandara restaurant Seryozha Milyanchikov performs this dish is a song of the mountains of Pakistan! Muscovites, go to Gandara — you won’t regret it, it’s worth it!
cook time: 40 min
Owen Truitt
Spicy Lamb Karahi: A Must-Try Pakistani Delight

Nutrition Facts (per serving)

65
Calories
3g
Fat
3g
Carbs
6g
Protein

Ingredients (1 portion)

Basic:

Garlic 8 clove
Tomatoes (tomatoes in their own juice) 125 g
Water to taste
Ginger (ginger root, the size of a cube of refined sugar) to taste
Bulb onions 1 pc
Vegetable oil 10 g
Dry spices (If you have garam masala, great!) to taste
Mutton 200 g
Chicken bouillon 500 ml

Recipe instructions

Step 1

Step 1
To battle!

Step 2

Step 2
Simmer the lamb with the addition of a small amount of water until almost done. Heat vegetable oil in a saucepan and fry spices (cumin and ginger).

Step 3

Step 3
Add tomatoes in their own juice, fry for 5 minutes.

Step 4

Step 4
Add the rest of the spices (kasuri methi, coriand, sweet paprika, gran masala).

Step 5

Step 5
Pour in half the lamb broth and simmer for 5 minutes. Add chopped lamb and simmer until the meat is done. Add butter.

Step 6

Step 6
Pour in the remaining broth and stir.

Step 7

Step 7
Place on a plate.

Step 8

Step 8
Garnish with ginger and cilantro.

Step 9

Step 9
Serve karahi gosht with boiled rice or garlic flatbreads.

Step 10

Step 10
Finita! Bon appetit!

Additional rubrics

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