Lamb Karahi

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Prepare the Ingredients

• 1/2 Onion
• 2 Roma Tomatoes
• 1 Green Chili
• 1 Garlic Clove
• 1 tsp Ginger Paste

Chop the onion, tomato, and green chili (if using). Mince the garlic and prepare the ginger paste.

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Cook the Lamb

• 150g Lamb Shoulder
• 1 tsp Avocado Oil

Heat the avocado oil in a medium-sized skillet or karahi over medium heat. Add the lamb pieces and cook until browned on all sides, about 5 minutes. Remove and set aside and then add the chopped onion and sauté until golden brown, about 5-7 minutes. Add the minced garlic and ginger paste, and cook for another 1-2 minutes until fragrant.

_{Step 3/4}

Add Spices and Simmer

• 1/2 tsp Ground Cumin
• 1/2 tsp Ground Coriander
• 1/4 tsp Turmeric
• 1/4 tsp Garam Masala
• 1/4 tsp Chili Powder

Stir in the ground cumin, ground coriander, ground turmeric, ground garam masala, ground red chili powder, and salt. Toast for a minute to bloom spices and then add the chopped tomato and green chili (if using), and cook until the tomato is soft and begins to break down, about 3-4 minutes. Add a splash of water if needed, stir well, and bring to a simmer. Cover and cook on low heat for 20-25 minutes, or until the lamb is tender and the sauce has thickened. Stir occasionally to prevent sticking.

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Finish and Serve

• 2 Naan or Pita Bread

Once the lamb is cooked and the sauce has reached the desired consistency, taste and adjust the seasoning if necessary. Garnish with fresh cilantro if desired. Serve hot with naan or pita bread.