Mutton Karahi

Mutton karahi is a goat-or-lamb tomato dish. Izzah Cheema’s selected stovetop version uses bone-in goat leg, first cooked with onion, garlic, ginger, pepper and salt before the meat is seared and finished in its tomato masala.

The goat and initial aromatics simmer in water until the meat yields to a spoon. The same cooking liquid is reduced, then neutral oil and selected Serrano chillies are added to sear the meat, followed by more garlic and ginger.

A separate addition of water and halved Roma tomatoes steam under a lid. Their skins are lifted away, then the tomatoes are mashed and sautéed into the same meat mixture. Ground coriander, cumin, Kashmiri chilli powder, chilli flakes and salt follow.

More of the same masala water can be added if needed before the mixture reduces to a glossy coating. Whisked whole-milk yogurt follows; the heat is then lowered for salted butter, freshly ground black pepper and lemon juice.

Slit Thai chillies, julienned ginger and chopped coriander finish the dish. Cheema offers naan, roti or other bread alongside this concentrated tomato-and-meat preparation.