• Cooking Time: 1 hour 30 mints
• Servings: 4
• Preparation Time: 1 hour 30 mints
• 1/2 cup oil or ghee
• 500g lamb or mutton, bone in preferably
• 600g tomatoes, finely chopped or pureed
• 1 bulb garlic, minced
• 1 thumb sized chunk of ginger, minced
• 2 tsp salt, or to taste
• 2tsp paprika or kashmiri red chilli powder
• 1.5tsp black pepper
• 1tsp chilli flakes
• 0.5 tsp cumin powder
• 0.5 tsp coriander powder
• 1tsp onion seeds (kalonji, optional)
• 2 green chillis, slit in half if you like your Karahi hot
• 0.5 bunch coriander, chopped
• Ginger cut into matchsticks, as much as desired

1. 1: Heat up your oil/ghee in a wok, cast iron skillet or karahi. Add the lamb/mutton and fry on high, stirring constantly until all the meat has changed its colour.
2. : Add all the spices and 1/1.5 cups of water for lamb and 2.5/3 cups of water for mutton. Bring to a boil, then turn the heat down to low and put to lid on. Simmer for 1hr for lamb and 2hrs for mutton. Keep checking during this time to ensure there is sufficient water and top up a little as and if required.
3. 2:Add the minced ginger and garlic and give this a quick fry, until the raw smell goes away. Don't allow the ginger and garlic to colour too much.
5. 2:Add the minced ginger and garlic and give this a quick fry, until the raw smell goes away. Don't allow the ginger and garlic to colour too much.

This dish has a lot of protein and minerals.