Entree: Afghanistan – Pashtun Eastern Afghanistan – بره کڑاہی ➤ Barreh Karahi (A spiced Afghan-style karahi lamb stew cooked quickly in a wok-like pan with tomatoes, green chiles, garlic, and fresh cilantro)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 lb lamb shoulder, trimmed and cut into 1-inch pieces
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, thinly sliced (about 8 oz)
- 4 cloves garlic, minced
- 1 1/2 tbsp (22 ml) fresh ginger, minced
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp red chili powder or to taste
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 3 medium tomatoes, finely chopped (about 12 oz) or 1 1/2 cups (360 ml) canned crushed tomatoes
- 3–4 green chiles (such as Serrano), sliced lengthwise or chopped
- 1/4 cup fresh cilantro, chopped, plus extra for garnish
- 1/2 cup (120 ml) water or as needed
- 1 tbsp (15 ml) lemon juice

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 1 1/2 tbsp (22 ml) fresh ginger, minced
- 2 tsp (10 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) red chili powder or to taste
- 1 tsp (2 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 3 medium tomatoes, finely chopped (about 12 oz / 350 g) or 1 1/2 cups (360 ml) canned crushed tomatoes
- 3–4 green chiles (such as Serrano), sliced lengthwise or chopped
- 1/4 cup (15 g) fresh cilantro, chopped, plus extra for garnish
- 1/2 cup (120 ml) water or as needed
- 1 tbsp (15 ml) lemon juice

Instructions

1. Heat the oil or ghee in a heavy karahi or deep skillet over medium-high heat until shimmering.
2. Add the lamb pieces in a single layer and brown on all sides, working in batches if necessary so pieces sear rather than steam; remove and set aside.
3. In the same pan, reduce heat to medium and add the sliced onion; cook until softened and beginning to brown, about 6–8 minutes.
4. Add the garlic and ginger; sauté 1 minute until fragrant. Stir in ground coriander, cumin, turmeric, and chili powder and cook 30 seconds to bloom the spices.
5. Return the browned lamb to the pan, stir to coat with spices and onions, then add the chopped tomatoes and 1/2 cup (120 ml) water. Scrape any browned bits from the bottom.
6. Bring to a simmer, then reduce heat to medium-low, cover partially, and cook 25–30 minutes until lamb is tender and sauce thickens; add more water if it becomes too dry.
7. Add the sliced green chiles, chopped cilantro, lemon juice, salt, and pepper; increase heat briefly to meld flavors 2–3 minutes.
8. Adjust seasoning, garnish with additional cilantro, and serve hot with naan, flatbread, or steamed rice.