Sizzling Karahi

Karahi takes its name from the heavy, wok-shaped pan it is cooked in. Meat goes into the pan with tomatoes, green chillies, ginger and ghee and is cooked over a fierce flame, stirred constantly, until the gravy clings to the meat.

We cook karahi to order and serve it in the pan it was made in. Shinwari karahi is the simplest: salt, tomatoes, black pepper and fat, so the mutton tastes of mutton. Lahori karahi carries a bolder masala. White karahi uses yoghurt, cream and whole green chillies for a pale, mild gravy.

Prices are listed per pan in two sizes. The larger size serves roughly three to four people with naan; the smaller suits two. Allow time for cooking, because a karahi made fresh cannot be hurried.