Lamb Karahi (Pressure Cooker Method, for 2–3 people)

Ingredients

• 500 g lamb with bones (cleaned and washed)
• 2 tbsp ginger & garlic paste
• 2 medium tomatoes (peeled and finely chopped)
• ½ tsp red chili powder (or to taste)
• ½ tsp salt (or to taste)
• ½ tsp coriander powder
• ¼ tsp turmeric powder
• A pinch of garam masala
• A little Shan achar gosht masala (optional)
• 1 tbsp fried onions (optional)
• 2 tbsp yogurt
• 2–3 tbsp oil
• Fresh coriander (for garnish)
• 1–1.5 cups water (as needed)

Instructions

1. Initial cooking (pressure cooker):
   Add lamb, ginger-garlic paste, tomatoes, salt, red chili powder, coriander powder, turmeric, optional achar gosht masala, yogurt, and 1 cup of water into a pressure cooker.
   Mix well and bring to a boil.
2. Cover the cooker and cook on medium heat. Once it whistles, let it cook for another 6 minutes.
3. Turn off the heat, release pressure, and open the lid.
4. Stir-frying stage:
   Place the cooker back on the stove. Add oil and cook on medium heat, stirring frequently for 15–20 minutes until the gravy thickens and oil starts to separate.
5. If the meat is not fully tender, add ½ cup water and cook on low heat until tender.
6. If the meat is already tender, add garam masala and cook for a few more minutes.
7. Add fried onions (optional), mix well.
8. Garnish with fresh coriander.

Serving

Serve hot with naan or chapati.

 ( by Nadia Shahid)