~Recipe Credit: Haloodie Foodie & Foodie Chief- Be sure to check out their Instagram!~

The original recipe was for 1kg meat, however we have written out below the quantities for 2 to make it easier for those who do not want to end up with a lot of food.

Ingredients

Dry Karahi Masalah:

• 1 tbsp coriander seeds
• 1/2 tbsp cumin seeds
• 1/4 tsp black peppercorn
• 1 1/2 dried Kashmiri chilli / 1 tsp Kashmiri chilli powder

Meat:

• 1/4 tsp cumin seeds
• 2 tbsp oil
• 1 1/2 tsp ginger garlic paste
• 1/2 tsp garlic paste
• 1 1/2 medium onion
• 1/2 tbsp kasturi methi (crushed)
• 1/2 tsp turmeric powder
• 500g lamb

gravy:

• 2 ripe vine tomatoes
• 1/4 tsp kasturi methi
• 1 1/2 tsp ginger garlic paste
• 1/2 tsp garlic paste
• 1 heaped tsp karahi masalah
• 1/2 tsp chilli powder
• 1/2 tsp tomato puree
• salt to taste
• 1 tsp yoghurt

Garnish:

• 1/4 tsp kasturi methi
• chopped coriander
• bullet chillies

Method

1. Recite Bismillah.
2. Dry roast all the ingredients for the karahi masala on low heat for a couple of mins till aroma releases.
3. Blitz the karahi masala in a grinder till it is a fine powder.
4. For the meat, in a pot, add cumin seeds & roast for a few seconds.
5. Add oil, followed by the onions & kasturi methi. Cook until the onions begin to caramelize.
6. Meanwhile score & blanch the tomatoes in boiling water for 2-3 mins. Peel & ground into puree. Set aside.
7. Once the onions are caramelized, add ginger garlic & garlic paste. Sauté for few seconds.
8. Then add the meat & turmeric powder. Cook on high for 10 mins.
9. Then cook on low heat with the lid till meat is tender. Add water at intervals if needed, depending on your meat.
10. Prepare the curry by adding a little oil to a karahi pot along with ginger garlic, garlic paste & kasturi methi. Sauté for a minute.
11. Then add karahi masala & fry on low heat.
12. Add chilli powder & mix.
13. Add pureed vined tomatoes & tomato puree. Cook on low heat till oil release.
14. Add cooked lamb & season with salt.
15. Cook on low heat until the gravy is thick.
16. Add yoghurt & mix.
17. Garnish with fresh coriander, kasturi methi & bullet chillies.
18. Serve with hot naans / roti. Enjoy!