์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Afghan Lamb Karahi
A flavorful and aromatic lamb dish cooked in a karahi (wok-like pan) with a rich tomato-based sauce, infused with ginger, garlic, and green chilies. It's a popular dish often served with naan or chapati.
๐ง ์ฌ๋ฃ
- 1 kg Lamb(cut into 2-inch pieces)
- 8 tbsp Ghee or Oil
- 1 large Onion(finely chopped)
- 2 tbsp Ginger(minced or grated)
- 2 tbsp Garlic(minced or grated)
- 10 medium Green chilies(finely sliced, adjust to taste)
- 6 medium Tomatoes(pureed or finely chopped)
- 1 tbsp Turmeric powder
- 1.5 tbsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 1 cup Water(for pureeing tomatoes if needed)
- 0.25 cup Fresh coriander(chopped, for garnish)
- 2 tbsp Julienned ginger(for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a karahi or large wok, heat 6 tbsp of ghee or oil over medium-high heat. Add the lamb pieces and sear until browned on all sides. Remove lamb and set aside.
- 2
Add the remaining 2 tbsp of ghee or oil to the karahi. Add the chopped onion and sautรฉ until golden brown, about 8-10 minutes.
- 3
Add the minced ginger and garlic, and sliced green chilies. Sautรฉ for 2-3 minutes until fragrant.
- 4
Add the pureed or chopped tomatoes, turmeric powder, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate.
- 5
Return the browned lamb to the karahi. Add 1 cup of water, stir to combine, and bring to a simmer. Cover the karahi, reduce heat to low, and cook for 1 to 1.5 hours, or until the lamb is tender. Add more water if the sauce becomes too dry.
- 6
Once the lamb is tender, uncover the karahi, increase the heat to medium-high, and cook for another 10-15 minutes to allow the sauce to thicken to your desired consistency.
- 7
Garnish with fresh chopped coriander and julienned ginger before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer flavor, use lamb on the bone.
- โAdjust the number of green chilies based on your spice preference.
- โIf using whole spices, lightly toast and coarsely grind cumin seeds, coriander seeds, and black peppercorns to add during step 4 for extra flavor.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Can be made with goat meat or beef.
- Add a tablespoon of yogurt in the last 15 minutes of cooking for a creamier sauce.