Karahi ( Chicken, Mutton, Beef, Dumba )

• 1 kg lamb meat/ Chicken, cut into small pieces
• 3 medium tomatoes, chopped
• 2 medium onions, chopped
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 2 green chilies, sliced
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala powder
• 2 tablespoons vegetable oil
• Fresh coriander leaves for garnishing

1. Heat oil in a karahi (wok) on medium heat.
2. Add onions and fry until golden brown.
3. Add garlic and ginger paste and fry for another minute.
4. Add the meat and fry until the meat is browned on all sides.
5. Add salt, red chili powder, turmeric powder, coriander powder, and cumin seeds. Mix well and fry for 2-3 minutes.
6. Add chopped tomatoes and green chilies. Mix well and cover the karahi with a lid. Cook for 10-15 minutes or until the tomatoes are softened.
7. Add garam masala powder and mix well. Cook for another 5-10 minutes or until the meat is tender and the gravy is thickened.
8. Garnish with fresh coriander leaves and serve hot with naan or rice.

Enjoy your delicious Peshawari Karahi Gosht!