Karahi Gosht with Charred Tomato and Ginger

⏱ 75 min · Serves 4

Bold, smoky and deeply aromatic, this Pakistani karahi is a celebration of fire and spice. Lamb is cooked down with blistered tomatoes and matchstick ginger until the oil separates and a rich, clinging sauce coats every piece of meat. Finished with fresh green chillies and a tangle of ginger julienne, it's the kind of dish that demands good naan and good company.

Per serving: 610 kcal · 45.0g protein · 10.0g carbs · 42.0g fat

Ingredients

• 1kg bone-in lamb shoulder, cut into 5cm pieces
• 6 medium tomatoes, halved
• 6 tbsp neutral oil or ghee
• 1 tsp cumin seeds
• 1 medium onion, finely sliced
• 2 tsp garlic paste
• 2 tsp ginger paste
• 1.5 tsp Kashmiri red chilli powder
• 1 tsp coriander powder
• 0.5 tsp black pepper, freshly ground
• 1 tsp salt, plus more to taste
• 3 green finger chillies, slit lengthways
• 50g fresh ginger, peeled and cut into fine julienne
• 1 tsp garam masala
• Large handful of fresh coriander, roughly chopped
• Juice of half a lemon

Method

1. Place tomato halves cut-side down under a very hot grill or directly over a gas flame for 5–8 minutes until charred and collapsing. Set aside.
2. Heat oil in a large heavy karahi or wok over high heat. Add cumin seeds and let them sizzle for 30 seconds.
3. Add the sliced onion and cook, stirring often, for 8–10 minutes until deep golden brown.
4. Add garlic and ginger pastes and fry for 2 minutes until the raw smell disappears.
5. Add the lamb pieces and sear hard over high heat for 6–8 minutes, turning to brown all sides. Don't rush this step — colour builds flavour.
6. Stir in chilli powder, coriander powder, black pepper and salt. Cook for 2 minutes, coating the meat in the spices.
7. Crush the charred tomatoes into the karahi with your hands or the back of a spoon. Stir everything together, scraping up any stuck bits.
8. Reduce heat to medium, cover loosely and cook for 35–40 minutes, stirring every 10 minutes, until the lamb is tender and the oil has separated and pooled around the edges of the sauce.
9. Increase heat to high and stir-fry for a further 3–5 minutes until the sauce thickens and clings to the meat — this is the bhunoing (drying-out) stage that gives karahi its character.
10. Add the slit green chillies and half the ginger julienne, stir through and cook for 2 minutes.
11. Finish with garam masala, fresh coriander and a squeeze of lemon. Taste and adjust salt.
12. Serve straight from the karahi topped with the remaining ginger julienne. Eat with hot naan or chapati.