Here's a recipe for Shan Karahi, a popular Pakistani dish made in a wok-like pan called a karahi:
- 500g chicken or mutton, bone-in or boneless, cut into small pieces
- 4 tbsp cooking oil or ghee
- 2 medium onions, thinly sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 3-4 tomatoes, chopped
- 2-3 green chilies, slit lengthwise
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp black peppercorns
- 1/2 tsp Shan Karahi Masala (available at Pakistani or Indian grocery stores)
- Salt to taste
- Fresh coriander leaves, for garnish
- Heat oil or ghee in a karahi or wok-like pan on medium-high heat.
- Add the thinly sliced onions and fry until they turn golden brown.
- Add the ginger paste and garlic paste. Stir well.
- Add the chopped tomatoes and green chilies. Cook until the tomatoes soften.
- Add the chicken or mutton pieces and stir-fry on high heat until they change color and are partially cooked.
- Add the turmeric powder, red chili powder, cumin seeds, coriander seeds, black peppercorns, and Shan Karahi Masala. Stir well to coat the meat with the spices.
- Reduce the heat to low, cover the karahi with a lid, and let the meat simmer until fully cooked and tender, stirring occasionally. If needed, you can add a splash of water to prevent the meat from sticking to the bottom of the karahi.
- Once the meat is fully cooked, remove the lid and cook on high heat for a few minutes to dry up any excess liquid and achieve the desired consistency.
- Garnish with fresh coriander leaves.
- Serve hot with naan, roti, or rice on the side.
Enjoy your flavorful Shan Karahi!