Karahi Gosht
The wok of the northwest: lamb or chicken stir-fried in a karahi with tomatoes, ginger, green chiles and black pepper — no onions, no fuss, all fire. Ingredients: lamb or chicken on the bone, tomatoes, ginger (much), garlic, green chiles, black pepper, cumin, salt, ghee or oil, cilantro, lemon.
What it is
The wok of the northwest: lamb or chicken stir-fried in a karahi with tomatoes, ginger, green chiles and black pepper — no onions, no fuss, all fire. Ingredients: lamb or chicken on the bone, tomatoes, ginger (much), garlic, green chiles, black pepper, cumin, salt, ghee or oil, cilantro, lemon. Recipe: 1) Sear the meat in ghee in the karahi. 2) Add tomatoes; cook down until the sauce clings. 3) Add ginger, chiles and pepper. 4) Finish when the oil glistens at the edges. Serve: straight from the karahi with naan, at Peshawar's Namak Mandi stalls where salt and pepper rule. Flavor: meaty, tomato-bright, ginger-hot. History: the karahi (wok) cookery of Khyber and Balochistan strips seasoning to essentials; the dish conquered Pakistan's dhabas in the 20th century. See also: Nihari, Chapli Kebab.
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Questions we ask to fine-tune the help
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