Namak Mandi Style Dumba Karahi (Lamb Karahi)
You know how passionate a nation is about food when almost all the major cities have their own food streets. Karachi has Burnes Road, Lahore has Gwalmandi and Peshawar has Namak Mandi to name a few very old ones that are famous for local and traditional food. Namak Mandi’s karahi gosht (karahi-wok, gosht-meat) is the highlight of the whole local food street experience where the meat is cooked to perfection in its own fat with minimum seasoning in large woks. Mutton and lamb are equally popular among foodies.
As previously discussed in Namkeen Gosht Replica post, many factors are associated while cooking traditional food and for this particular dish here are a couple of suggestions to follow:
- This recipe will work for both lamb and mutton.
- Cook with fresh meat and NOT frozen.
- Use leg meat with less bones.
- Don’t trim off all the visible fat as this dish is cooked in its own fat.
- NO additional cooking oil to be added please!
- We have Fat-Tailed lamb/sheep in Pakistan and they have baggy deposit of fat on both sides of their tails. This fat is called Chakki in Urdu. If cooking this dish with lamb meat add a few pieces of this fat for more authentic flavor.
- As the title suggests, cook in a karahi/wok as it cooks the meat evenly in a shorter duration of time.
- Cook over medium high flame.
- It is better to boil the meat first with added water till it is 90% done and 1/2 – 1 cup of water is left. DO NOT add any seasoning or ginger garlic.
Namak Mandi Style Dumba/Lamb Karahi
A traditional recipe form diversed Pakistani cuisine. Create the most delicious mutton/lamb dish with minimum ingredients. The only karahi/wok gosht/meat recipe you need.
- 1 kg lamb eg meat, cut into pieces with few pieces of "chakki" fat (boiled till 90% cooked with 1 cup water remaining)
- 2-3 big green chillies, finely chopped
- 1/4 cup fresh ginger root, julienne cut (reserve some for garnish)
- 3/4 tsp salt
- 1/2-3/4 tsp freshly ground black pepper
In a wok put boiled lamb (or mutton) pieces with "chakki" fat and reserved 1 cup water.
Cook on medium high flame with chopped green chillies and ginger. Stir well with a flat spatula.
When meat is heated through add salt and pepper. Stir well.
If water is getting evaporated quickly add a little water to prevent from burning as there is no cooking oil.
Cover the wok with a lid, lower the flame to lowest and simmer for 10-15 minutes.
Serve immediately with chopped green chilles and reserved julienne cut ginger with naan/roti/paratha and salad.