- Heat a dry, large wok on a medium-high heat and add the lamb, stirring it constantly until it changes colour and releases some fat – this should take 5 minutes.
- Blend the garlic cloves with 125ml of water. Gradually add the blended garlic mixture to the lamb, stirring constantly and simmer for 10 minutes.
- Add the butter, tomatoes, green chillies, salt and chilli powder. If the meat is quite fatty, skip the butter!
- Let it cook on a medium-high heat for 10 minutes, stirring occasionally until the tomatoes break down, using your spoon to mush them.
- Cover and let it slow cook on a medium-low heat for 20-30 minutes or until the lamb has softened.
- Grind the black peppercorns and cumin seeds and add them to the curry.
- Finish with chopped fresh coriander.
Cooking with Zainab’s charsi Welsh Lamb karahi
- Prep time 10 mins
- Cook time 55 mins
- Serves 5+
Ingredients
- 1kg PGI Welsh Lamb shoulder, cut into small pieces
- 2 garlic heads, peeled
- 125ml water
- 2 tbsp butter (optional)
- 500g tomatoes, quartered
- 4-8 green chillies
- 1 tbsp salt
- 1 tsp red chilli powder
- 1 tsp black peppercorns
- ½ tsp cumin seeds
- Small bunch of coriander, chopped