Karahi

Method

Heat ghee in a large karahi or wok over high heat and fry the sliced onions until golden brown, then remove and set aside, reserving some for garnish. In the same karahi, add the meat chunks and cook until browned on all sides, then remove and set aside. Add ginger and garlic to the remaining ghee, fry for one minute until fragrant, then add the tomatoes and cook until they break down and oil begins to separate. Return the meat to the karahi, add all the ground spices and salt, stir well and cook on medium-high heat for 20-25 minutes until the meat is tender and the curry has thickened, adding a splash of water if it becomes too dry. Stir in the green chillies, most of the fried onions, fresh coriander and lemon juice, cooking for another 2 minutes. Serve hot, garnished with remaining fried onions and fresh coriander, accompanied by naan or rice.