Shinwari Karahi is a traditional Pakistani recipe (from Peshawar) for a classic dry curry of camel meat in a tomato and spice base. The full recipe is presented here and I hope you enjoy this classic Pakistani version of: Shinwari Karahi.
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This is a Peshawari recipe more typically made with mutton (goat) but which is made with camel for special occasions such as Eid.
Ingredients:
1 kg boneless camel meat (but add a few bones separately for flavour)
1 tsp salt
180ml oil
2 tbsp garlic paste
1 tsp cumin seeds
1/2 tsp freshly-grated black pepper
5-6 large tomatoes, chopped
4 finger chillies, finely chopped
1 tbsp fresh ginger, julienned
6 green chillies (or to taste)
1 tbsp garam masala
To Garnish:
1 tbsp julienned ginger
4 green chillies
2 tbsp coriander leaves, lightly shredded
Method:
Mix the meat and garlic paste in a pan over medium heat. Cover and dry steam for 15 minutes. At this point pour over enough water to cover then bring to a simmer, cover and cook gently for about 50 minutes, or until the meat is tender.
Increase the heat to a brisk simmer, uncover the pot and continue cooking, stirring occasionally, until the meat is almost dry.
Place a wok or karahi over medium heat. Add the oil then transfer in the tender meat and fry for 5 minutes before stirring in the salt, ground cumin and black pepper. Add in the chopped tomatoes then cover and cook gently for 5 minutes over low heat.
At this point you can remove and discard any camel bones. Take out the meat and set aside then mash the tomatoes to a sauce before returning the meat to the pot. Now add in the chillies. Scatter over the garam masala and mix to combine then add the julienned ginger and stir to combine. Allow everything to heat through for 2 minutes.
Garnish with the ginger, chillies and coriander leaves then serve.
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