Afghan

Ginger and Coriander Afghan Shinwari Lamb Karahi

Name: Ginger and Coriander Afghan Shinwari Lamb Karahi
Total time: 72 min
Yield: 4 servings
Cuisine: Afghan
Ingredients: 500g lamb, cubed; 2 tomatoes, diced; 1 onion, chopped; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 1/2 tsp cinnamon; 2 cups water; Salt to taste; 1 tbsp oil; 1/2 tsp ground ginger; 1/2 tsp ground coriander

A warm and fresh variation with ginger and coriander for a bold, aromatic flavor.

72 minutes4 servings

Method

Heat oil in a pot. Add onion and garlic, cook until softened.
Add lamb and cook until browned.
Stir in tomatoes, spices, and water. Bring to a boil.
Simmer for 1 hour until lamb is tender.
Add ground ginger and ground coriander to the lamb dish during the simmering step.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Mains Lamb

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