This lamb Karahi, traditionally a dish from Peshawar, is cooked in a steel pot ( Karahi or Kadai ) on low heat over hours. The spice flavours need the time to infuse and blend in with the meat. This is probably the only step needed to make the dish so delicious. I took a shortcut route, and use a slow cooker or also known as crock-pot when making this dish. Fuss-free with minimal hands-on!
Two special ingredients that I used for this dish is the almond powder, and vine tomatoes cut in half. Every time The Husband does grocery, I almost always expect some not-on-the-list goodies for my baking or cooking, this time its those gorgeous vine tomatoes- some already went into pasta or eaten on its own!
This saffron rice really complements well with any type of meat dishes, or even thick and spicy vegetable stew. I thought I would share it here as well, so you bookmark both for an elaborate lunch this coming weekend!