Lahori Karahi Gosht with Garlic Naan and Raita

Lahori Karahi Gosht with Garlic Naan and Raita

A robust and spicy lamb stew cooked in a karahi with fresh tomatoes, ginger, and green chilies, served alongside fluffy homemade garlic naan and a cooling cucumber raita.

Dietary

Tags

Ingredients

Instructions

  1. For the Naan dough: In a small bowl, combine the active dry yeast, 1 teaspoon sugar, and 1/2 cup warm water. Let sit for 5-10 minutes until foamy. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon salt.
  2. Add the proofed yeast mixture, plain yogurt, and olive oil to the dry ingredients. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  3. While the naan dough rises, begin the Karahi Gosht. Heat 1/2 cup vegetable oil in a large heavy-bottomed pot or karahi over medium-high heat. Add the lamb pieces and cook until browned on all sides, about 8-10 minutes. Remove lamb from the pot and set aside, leaving the oil in the pot.
  4. Add the thinly sliced yellow onion to the hot oil and sauté until deeply golden brown, about 10-12 minutes. Add the ginger-garlic paste and cook for 2 minutes until fragrant.
  5. Return the browned lamb to the pot. Add 1 teaspoon salt, ground coriander, ground cumin, turmeric powder, red chili powder, and garam masala. Stir well to coat the lamb in spices and cook for 5 minutes.
  6. Add the chopped Roma tomatoes and 1/2 cup water. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until the lamb is tender, stirring occasionally and adding more water if needed to prevent sticking.
  7. Uncover the karahi, increase heat to medium-high, and cook, stirring frequently, until any excess liquid has evaporated and the oil separates from the masala, about 10-15 minutes. Stir in the sliced green chilies and 2 tablespoons matchstick fresh ginger.
  8. For the Raita: In a small bowl, whisk together 1 cup plain yogurt, the grated English cucumber, 1/4 teaspoon ground cumin, 1/4 teaspoon black pepper, and 1/2 teaspoon salt. Chill until serving.
  9. Preheat your oven to 450°F (230°C) with a pizza stone or baking steel inside, if you have one, or preheat a heavy skillet/cast iron pan on the stovetop over high heat.
  10. Punch down the naan dough and divide it into 2 equal portions. On a lightly floured surface, roll each portion into an oval or teardrop shape, about 1/4-inch thick.
  11. In a small bowl, combine the melted butter and minced garlic for the garlic topping.
  12. If using an oven, carefully place one naan directly on the hot pizza stone/baking steel. Bake for 3-5 minutes, or until puffed and lightly charred in spots. If using a skillet, cook one naan at a time for 2-3 minutes per side, until bubbly and cooked through. Brush generously with garlic butter and sprinkle with fresh cilantro after cooking.
  13. Repeat with the remaining naan dough. Garnish the Karahi Gosht with remaining fresh ginger matchsticks and chopped fresh cilantro. Serve hot with garlic naan and chilled raita.

Notes

Ensuring the lamb is properly seared and then slow-cooked until meltingly tender is key to a delicious karahi. Don't rush the simmering step. The naan dough needs a warm environment to rise properly; a slightly warm oven (turned off) can work well. The raita can be made several hours ahead of time to allow flavors to meld.

Nutrition (per serving)