Step-by-Step Instructions

1. 1.Prepare Meat

   Cut the lamb/mutton into medium-sized, bone-in pieces. Place the cut meat into a large bowl.

2. 2.Prepare Ginger-Garlic Paste

   Peel and chop ginger and garlic to prepare a paste. (Ginger chopping visible at 00:15)

3. 3.Marinate Meat

   In the bowl with the meat, add yogurt, ginger-garlic paste, red chili powder, coriander powder, turmeric powder, cumin seeds, black pepper, salt, and the juice of one lemon. Mix thoroughly with your hands to coat all the meat pieces evenly. Let it marinate for at least 30 minutes, or preferably overnight for best flavor.

4. 4.Start the Fire

   Build an open fire using wood and place a cooking setup (stones to support the pan) over it.

5. 5.Sauté Onions

   Place a large pan (karahi) over the fire. Add cooking oil and heat it. Add a whole garlic clove to the hot oil for initial flavoring. Then, add the sliced onions to the pan and sauté until they are translucent and lightly golden, which takes about 5-7 minutes.

6. 6.Brown the Meat

   Add the marinated lamb/mutton to the pan with the sautéed onions. Stir well and cook over high heat for about 10-15 minutes until the meat changes color and the marinade starts to dry, and the oil separates from the mixture.

7. 7.Add Vegetables

   Incorporate the chopped tomatoes and whole green chilies into the pan. Stir everything together to combine.

8. 8.Simmer

   Cover the pan with a lid and let it simmer for about 15-20 minutes, allowing the tomatoes to soften and release their juices, and the meat to cook further in its own juices.

9. 9.Continue Cooking

   Uncover and stir the meat. Add the remaining ground black pepper and pour in enough water to cover the meat partially. Stir again to mix.

10. 10.Tenderize Meat

    Cover the pan again and continue to cook over medium heat for 45-60 minutes, or until the lamb/mutton is fork-tender and the gravy has thickened to your desired consistency. Check periodically and add more water during cooking if needed to prevent drying.

11. 11.Garnish and Serve

    Once the meat is tender and the gravy is ready, uncover the karahi. Garnish with freshly chopped cilantro, sliced green chilies, and a squeeze of fresh lemon juice. Serve hot with flatbread (roti or naan) and a side of yogurt.