Authentic Patan Karahi

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Sam Chance


A flavorful dish inspired by Pashtun cuisine featuring succulent pieces of meat, slow cooked with fresh garlic, chilies and tomatoes.


serves: 3 | prep time 10 mins | cook time: 1.5 hour


  • 5 large tomatoes (fresh, chopped)
  • 10 long green chilies (chopped, for flavor, not spicy)
  • 2 very hot chilies (chopped)
  • large thumb sized piece of fresh ginger (sliced)
  • 1 whole bulb garlic (minced)
  • bunch of coriander
  • 1kg lamb (chopped with bones)
  • salt (to be added at the end of cooking - else it will dry out the meat)
  • beef fat
  • Boiling water.


  1. In a wok or karahi dish (an open pan without the lid) and on high heat, fry the lamb for 5 mins in beef fat until brown.
  2. Add the minced garlic and the hot chilies and cook for 3 more minutes.
  3. Then add the chopped tomatoes. Cook for 10 minutes with the lid on (until tomatoes are soft).
  4. Add the boiling water until the meat is just submerged.
  5. Cook on low heat for 40 mins.
  6. Check if meat is tender. If not, cook for a further 20 min.
  7. Once the meat is tender, remove the lid and cook on a high heat until the water evaporates (stir continuously to prevent burning).
  8. Once the water has evaporated, add the chopped non-spicy green chilies and cook until the oil has separated from the dish (and id floating on the top - do not remove the oil!).
  9. Add the salt (to taste), along with the ginger and garnish with fresh chopped coriander.