作法
- 厚重 Karahi 鐵鍋或寬底鍋中以大火加熱酥油。加入羊肉煎 6 分鐘，每面都煎上深色。
- 加入薑蒜醬與切末的薑，拌炒 90 秒。
- 加入番茄塊、喀什米爾辣椒粉、薑黃、芫荽、現磨黑胡椒粉與鹽。用力翻拌；番茄會釋出水分。
- 倒入 300 毫升水。蓋上鍋蓋以中小火燉 35 分鐘。
- 打開鍋蓋轉大火。用力翻炒 8 分鐘—醬汁應大量收乾，變成濃稠光亮、近乎乾燒的醬汁。酥油應浮上表面。
- 加入劃刀的青辣椒、印度綜合香料與壓碎的葫蘆巴葉。拌炒 60 秒。離火，撒上薑絲與香菜。連 Karahi 鐵鍋一起上桌，搭配饢餅享用。
Common questions
Can 阿富汗鐵鍋羊肉（Karahi） be made ahead?
阿富汗鐵鍋羊肉（Karahi） 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 阿富汗鐵鍋羊肉（Karahi） spicy?
阿富汗鐵鍋羊肉（Karahi） 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 阿富汗鐵鍋羊肉（Karahi） 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 阿富汗鐵鍋羊肉（Karahi） to make at home?
阿富汗鐵鍋羊肉（Karahi） is approachable for a home cook with basic stove skills — total time about 75 minutes, no special technique required.
Can 阿富汗鐵鍋羊肉（Karahi） 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
阿富汗鐵鍋羊肉與巴基斯坦的 Karahi Gosht 同源—兩者皆為普什圖民族的料理，源自更廣大的普什圖瓦利地區。阿富汗版本幾乎只用羊肉（巴基斯坦則偏好山羊或牛肉），並在最後強調葫蘆巴葉的香氣。這道菜是阿富汗東部卡車休息站晚餐的標配；卡車司機會以鐵鍋羊肉配饢餅作為公路通用餐食。
