Lamb Karahi

• 20 ounces boneless lamb, cubes
• 4 fluid ounces oil
• 2 tablespoons ginger paste
• 5 tomatoes, quatered
• 2/3 tablespoon salt
• 1 tablespoon dry chili flakes
• 1 liter boiling water
• 3 tablespoons fresh ginger, cut into thin strips
• 2 tablespoons chopped green chilies
• 3 tablespoons chopped coriander leaves

1. heat oil & add lamb, fry for 5 minutes.
2. add the ginger paste & fry for a further 5 minutes.
3. now add the quatered tomatoes, salt &chilli flakes, cook for a further 5 minutes.
4. add the hot water n cook on low flame till lamb is tender & half of the liquid is dried up.
5. turn up the heat to high & keep stirring.
6. when 1/4 of the liquid is left add the ginger & chopped chillies, cook for further 5 mins, till the liquid is dried & the tomato skin which would have sepearted by now is curled up.
7. add chopeed corriander & serve with naan.

boneless lamb, oil, ginger paste, tomatoes, salt, dry chili flakes, water, fresh ginger, green chilies, coriander leaves

Taken from www.food.com/recipe/lamb-karahi-245514 (may not work)