Afghan

Orange and Coriander Shinwari Lamb Karahi

Name: Orange and Coriander Shinwari Lamb Karahi
Total time: 47 min
Yield: 4 servings
Cuisine: Afghan
Ingredients: 1 lb lamb shoulder, cut into cubes; 1 onion, chopped; 2 tomatoes, chopped; 1/4 cup tomato paste; 1 tsp ground cumin; 1 tsp coriander; 1 tsp garam masala; 1/2 tsp turmeric; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp oil; 1/2 cup water; 1 tsp orange zest; 2 tbsp chopped coriander

Adds a citrusy brightness with orange zest and fresh coriander.

47 minutes4 servings

Method

Heat oil in a pan, sauté onions until golden.
Add tomatoes, tomato paste, cumin, coriander, garam masala, turmeric, salt, and pepper.
Stir in lamb and cook for 5 minutes.
Stir orange zest and coriander into the lamb during preparation.
Add water, cover, and simmer for 30-35 minutes until lamb is tender.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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