"½ kg Lamb Karahi is a traditional South Asian dish made with 500 grams of lamb (preferably bone-in), cooked in a karahi (wok) with tomatoes, garlic, ginger, green chilies, and aromatic spices. It’s ideal for 2–3 servings and offers bold, rich flavors in a thick, semi-dry gravy. 🍖 What Is ½ kg Lamb Karahi? A smaller portion of the classic Lamb Karahi dish Perfect for a family dinner or small gathering Made with simple ingredients and cooked in a karahi for authentic flavor Can be adjusted to mild or spicy depending on preference 🧄 Ingredients for ½ kg Lamb Karahi: 🥩 Main: Lamb (bone-in) – 500g Tomatoes – 3 to 4 medium (chopped or pureed) Garlic paste – 1 to 1½ tablespoons Ginger paste – 1 tablespoon Green chilies – 3–4 (slit or chopped) Cooking oil or ghee – ¼ to ⅓ cup 🌶️ Spices: Salt – to taste Red chili powder – 1 teaspoon Turmeric powder – ½ teaspoon Coriander powder – 1 to 1½ teaspoons Cumin seeds – ½ teaspoon (optional) Garam masala – ½ to 1 teaspoon (added near the end) 🌿 Garnish: Fresh coriander (chopped) Julienned ginger Lemon wedges (optional) Butter (optional, for richness) 🔥 Cooking Method Overview: Sauté garlic & ginger in oil. Add lamb and cook until browned. Add tomatoes and spices; cook until the oil separates and masala thickens. Simmer until lamb is tender. Garnish with green chilies, coriander, and ginger. 🍽️ Serving Suggestions: Best enjoyed with naan, roti, or basmati rice Pair with raita, sliced onions, or salad for a complete meal"