Pakistani · intermediate
Peshawari Garlic And Black Pepper Lamb Karahi
A minimalist Pashtun-style lamb dish cooked in its natural juices with garlic, halved tomatoes, and fragrant black pepper.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Melt ghee in a heavy-bottomed wok or Dutch oven over medium-high heat.
- 02
Add the lamb cubes and salt, searing for 5 to 7 minutes until browned on all sides.
- 03
Stir in the crushed garlic and fry for 1 minute until fragrant without letting it burn.
- 04
Place tomato halves skin-side up on top of the lamb, pour in water, cover tightly, and reduce heat to low for 25 minutes.
- 05
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.
- 06
Increase heat to medium-high and simmer for 5 to 7 minutes until the liquid reduces and oil coats the tender lamb.
- 07
Stir in halved green chilies and coarse black pepper, toss for 2 minutes, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Skin-On Steam Braising
Cooking whole or halved tomatoes directly over simmering meat under a lid to soften flesh and effortlessly remove skins.
Notes from the kitchen
- 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.
