做法
- 厚底卡拉希(炒锅)或宽口厚底锅大火热酥油。下羊肉猛烈翻炒 6 分钟,各面深度上色。
- 下姜蒜泥与姜末翻炒 90 秒。
- 下番茄瓣、克什米尔辣椒粉、姜黄、香菜籽粉、现压黑胡椒和盐。猛烈翻拌;番茄会出水。
- 倒入 300 毫升水。盖盖中小火炖 35 分钟——羊肉应当软嫩,汤汁收浓,番茄完全烂开。每 10 分钟搅一次。
- 开盖转大火,猛烈翻炒 8 分钟——汤汁会显著收干,变成几乎干性的浓稠酱衣紧紧附在肉上。酥油会浮上表面、聚在锅边。
- 下青辣椒、综合香料粉与干胡芦巴叶,再翻 60 秒。关火,撒姜丝与香菜。直接把卡拉希端上桌以保温。配馕或薄饼,用饼蘸肉与酱汁吃。
Common questions
Can 卡拉希羊肉 be made ahead?
卡拉希羊肉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is 卡拉希羊肉 spicy?
卡拉希羊肉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 卡拉希羊肉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 卡拉希羊肉 to make at home?
卡拉希羊肉 is approachable for a home cook with basic stove skills — total time about 75 minutes, no special technique required.
Can 卡拉希羊肉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
卡拉希是巴基斯坦路边摊(dhaba)的招牌——速度快、火力猛、讲究观感,师傅大火快炒,锅声哗哗。拉合尔『阿那卡利市集』和『美食街』的卡拉希店常营业到深夜。黑胡椒+番茄的味道是它的标志;它与 korma(奶油基底)、qorma(酸奶基底)分属不同流派。辣味更多来自现压黑胡椒,而非辣椒——旁遮普厨师视此为标志性手笔。卡拉希要直接锅上桌,趁着锅子还在嗞嗞作响,馕拍在桌上一起吃。
