Lahori Karahi

This recipe was submitted for Cook the Commonwealth by Ozma. She says "I’m a British born Pakistani and love cooking. I manage a restaurant and any chance I get to jump in the kitchen to throw something new together I will, but I love my moms traditional cooking and I love making it for my kids." This recipe can be used for chicken (cook for 35-45 mins) or red meat (cook for 60-90mins). Spices can be adjusted and vegetables can be added.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add oil to a heavy based pan, add the onions and cook until brown.

Step 2

Mince your garlic and ginger, and pop in the browned onions and stir.

Step 3

Add in chopped tomatoes, tomato paste, salt and about a glass of water for it to amalgamate into a paste.

Step 4

Add the spices (either the individual ones or the spice mix) and cook for about 5 mins on medium heat.

Step 5

Add meat of choice, turn heat up and stir for 5 mins so all the meat browns on the outside. Then add 1 glass of water and leave to cook on medium for 10 mins.

Step 6

Finely chop and add the peppers and the stems of the coriander.

Step 7

Stir together, lower the flame and cook on low flame for 20-25 mins depending on meal (chicken cooks faster). Keep an eye on the water, you can always add 1/2 a glass more if you feel it’s too thick.

Step 8

Once meat is cooked you will see the oil separates and you can garnish with rest of the coriander and chillies (optional). Serve with naan bread or rice