作法
- 厚底karahi鍋（或寬底厚鍋）大火熱酥油。下羊肉用力煎6分鐘——肉的每一面應深焦上色。
- 下薑蒜泥與薑末，拌炒90秒。
- 下番茄、喀什米爾辣椒粉、薑黃粉、香菜籽粉、碎黑胡椒與鹽，用力翻炒；番茄會釋水。
- 倒入300毫升水，蓋鍋以中小火燉35分鐘——羊肉應軟、醬汁略收、番茄完全化開。每10分鐘攪動一次。
- 開蓋轉大火，用力翻炒8分鐘——醬汁大幅收乾，成為濃稠光亮、近乎乾的醬料裹覆肉上。酥油應浮起並聚於鍋邊。
- 下剖開的綠辣椒、garam masala與kasoori methi，再炒60秒。離火後撒上薑絲與香菜。連karahi鍋直接上桌保溫。配饢餅或薄餅（roti），以餅蘸取肉與醬享用。
Common questions
Can Karahi羊肉 be made ahead?
Karahi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 Karahi羊肉 spicy?
Karahi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 Karahi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 Karahi羊肉 to make at home?
Karahi羊肉 is approachable for a home cook with basic stove skills — total time about 75 minutes, no special technique required.
Can Karahi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
karahi料理是巴基斯坦dhaba（卡車休息站）的傳統——大火快速、戲劇感十足，廚師大力翻炒。拉合爾Anarkali Bazaar與Food Street的karahi店家營業到午夜過後。黑胡椒—番茄組合是辨識特徵；karahi有別於奶香korma與優格底qorma。碎黑胡椒（而非辣椒）提供大半辣度——旁遮普廚師視之為招牌之筆。karahi本就要熱滋滋連鍋上桌，旁邊一張饢餅啪地放下。
