Authentic Shinwari Lamb Keema Karahi
Pakistani · Organized from the video by Halal Chef
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Ingredients · 3 - 4 servings
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Steps
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- 1
Slice the tomatoes into wedges (two or four pieces depending on size). Roughly chop two green chilies and slice the remaining chilies in the middle.
💡 Use juicy tomatoes to ensure they melt away in the pan.
- 2
Heat 1/2 cup sunflower oil in a karahi pan over medium-high heat. Add 1kg of lamb mince and 1.5 tsp salt. Break down the mince and cook for about 10 minutes covered on medium-high heat until the liquid is released and the meat is beautifully browned.
💡 The 80/20 fat ratio helps with the flavor and texture.
🔥 medium-high heat⏱ 10 minutes
- 3
Add the sliced green chilies and 3 - 4 tbsp (60g) of ginger garlic paste to the pan. Fry for a minute before adding the tomatoes and a light touch of water.
💡 Ginger garlic paste helps neutralize any meat aromas.
- 4
Cover the pan and cook on low-medium heat for around 25 minutes to soften the tomatoes. Once the tomato skins start to separate, remove the skins from the mixture. If the mixture sticks to the pan, add a light touch of water.
💡 Removing the skins makes the texture smoother.
🔥 medium heat⏱ 25 minutes
- 5
Turn the heat to medium-high and break down the mixture. Add 1.5 tsp black pepper, 1 tsp red chili (optional), and 1/2 tsp garam masala (optional). Add a light touch of oil and mix well.
💡 Cooking the spices helps remove their rawness.
- 6
Turn the heat to high. Add the remaining sliced green chilies and fry until the oil separates and the lamb is well-cooked. Taste and adjust salt if needed.
💡 Wait for the oil to separate to ensure the lamb is properly fried.
- 7
Remove any excess oil if desired. Turn off the heat and garnish with fresh coriander and julienned ginger.
💡 Serving in the karahi keeps the dish warm for up to 20 minutes.
⏱ 20 minutes
Tips
- Use 80/20 shoulder cut lamb for the best texture.
- The tomatoes will melt away to create a rich sauce.
- If the pan sticks during tomato reduction, use a splash of water.
- The red chili and garam masala are optional for a more traditional Shinwari style.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Halal Chef on YouTube