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Peshawari Garlic And Black Pepper Lamb Karahi

Name: Peshawari Garlic And Black Pepper Lamb Karahi
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 650 g boneless lamb shoulder, cut into 1-inch cubes; 3 tbsp ghee; 6 clove garlic cloves, crushed; 3 medium ripe tomatoes, halved; 3 item green chilies, halved lengthwise; 1.5 tsp coarsely ground black pepper; 1 tsp salt; 0.5 cup water

A minimalist Pashtun-style lamb dish cooked in its natural juices with garlic, halved tomatoes, and fragrant black pepper.

Prep: 15 min
Cook: 40 min
Total: 55 min

AI-generated illustration of Peshawari Garlic And Black Pepper Lamb Karahi

AI illustration

Technique to learn

Skin-On Steam Braising

Cooking whole or halved tomatoes directly over simmering meat under a lid to soften flesh and effortlessly remove skins.

Instructions

Step 1: Melt ghee in a heavy-bottomed wok or Dutch oven over medium-high heat.
Step 2: Add the lamb cubes and salt, searing for 5 to 7 minutes until browned on all sides.
Step 3: Stir in the crushed garlic and fry for 1 minute until fragrant without letting it burn.

Step 4: Place tomato halves skin-side up on top of the lamb, pour in water, cover tightly, and reduce heat to low for 25 minutes.

Step 5: Uncover and use tongs to peel off and discard the loosened tomato skins, then use a spoon to crush the tomato flesh into the pan.

Step 6: Increase heat to medium-high and simmer for 5 to 7 minutes until the liquid reduces and oil coats the tender lamb.

Step 7: Stir in halved green chilies and coarse black pepper, toss for 2 minutes, and serve immediately.

Cooking tips

Steam traps under tomato skins during cooking, making them slip off easily while creating a natural puree.
Adjust coarse black pepper at the end for heat rather than relying on heavy spice powders.
Original home-cooking adaptation inspired by Pakistani; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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