Lamb karahi

• bone-in lamb (shoulder or chops)↗600g g

  chopped into roughly 5cm chunks through the bone (see tip)

• tomatoes↗5 large

  chopped

• garlic cloves↗4

  crushed

• fresh ginger↗20g g

  grated

• ghee↗2 tbsp tbsp
• vegetable oil↗2 tbsp tbsp
• cumin seeds↗1 tsp tsp
• fennel seeds1 tsp tsp
• black peppercorns↗1 tsp tsp
• ginger↗1cm piece cm

  peeled and finely chopped

• garlic cloves↗1–2

  roughly chopped

• ground turmeric↗¼ tsp tsp
• chilli powder↗1 tsp tsp

  (any heat)

• coriander seeds↗1 tsp tsp

  ground into a powder (or use ground coriander)

• corianderhandful of

  finely chopped

• mint leaves↗10

  chopped

• green chillies↗1–3

  finely chopped (deseeded if you prefer less heat)

• of ginger↗thumb-sized piece

  cut into small matchsticks

• naans or cooked basmati rice↗

Step-by-step instructions

1. 1

   Put a dry lidded pan over a medium heat and cook the lamb, 4 of the chopped tomatoes, the garlic and ginger for 20-25 mins until the tomatoes have broken down and most of the liquid in the pan has evaporated. Remove to a bowl.

2. 2

   Return the empty pan to a medium heat and add the ghee and oil. Once hot, sprinkle in the cumin seeds, fennel seeds and peppercorns, and fry for 1 min until fragrant. Add the chopped ginger, garlic, turmeric and a large pinch of salt, and cook for about 30 seconds until the raw garlic smell disappears.

3. 3

   Put the meat mixture back into the pan and fry for a further minute. Add the remaining tomatoes, chilli powder and ground coriander, and fry for a couple of minutes until fragrant. Turn the heat to medium-low, cover and cook until the lamb is completely tender, about 1 hr. When it is ready, the oil should be sitting on top of the dish, but do check that the meat is tender as well.

4. 4

   To serve, top with coriander and mint leaves, chopped green chillies and ginger. Serve with naans or simple boiled basmati rice.