A very famous dish in Pakistan…. It is my version and everyone who has eaten it, loves it. It is not SHINWARI, I will be sharing shinwari karahi recipe in another post, this recipe is more like restaurant or Lahore’s Butt Karahi version…. but better because I have added my special magic to it 
For your convenience I have divided the ingredients into 5 parts and steps, please follow the exact recipe for the authentic taste 

TIPS
Always get meat from 1 lamb/ goat. Don’t buy mix curry pieces because if 1 piece is smelly or of old animal, it will ruin the taste plus the cook time will vary.
Always buy young animal as its meat will be pink and small grain which will make it easy to cook.

INGREDIENTS
1 kilo lamb meat with bones, I have used a mix of nalli, chaamp and puth (shanks, chops and back strap)
150g lamb fat from the kidney (if you cant find the kidney fat, go for normal fat)
5 medium sized tomatoes (cut into 4 wedges per tomato)
2 tbspns freshly crushed ginger, garlic and green chillies
2 desi green chillies or Turkish green chillies, cut into small pieces or lengthways
4 tbspn freshly chopped green coriander
1/4 cup oil

For Meat Pressure
1 small onion, sliced
1 tbspn ginger garlic paste
1 green chilli, as it is
Salt to taste

Spices
1 tbspn red chilli powder and flakes
1 tspn Kashmiri red chilli powder
1 tbspn cumin powder
1 tbspn coriander powder

For Tempering
1 tbspn butter or ghee
A pinch of kasuri methi
A generous pinch of cracked black pepper

For Garnish
4 tbspn freshly chopped green coriander
Few juliennes of ginger
2 green chillies sliced

METHOD
– In a pressure cooked add all the ingredients mentioned under “For meat pressure” along with 2 cups of water and cook until the meat is 80% done. (I wont mention the number of whistles because all the pressure cookers are different)
– In a separate pan/ wok (I prefer a large size wok with a lid as it is spacious) melt some lamb fat on high flame and then add oil, bring the temperature to medium and add freshly crushed ginger garlic and green chilli paste and stir fry until fragrant.
– Add tomatoes and cover the cook pot and cook for 10 minutes in low to medium heat or until the skin of tomatoes starts wrinkling.
– Take off the tomato skin with the help of tongs and add all the spices and turn the flame high. Cook until the tomatoes are mushy and the spices are cooked.
– Now scoop out the cooked lamb pieces and add it to the tomato gravy. Mix and cook for 5 minutes and add 1 cup of mutton stock to it from the pressure cooker. Reduce the flame and cook until the oil starts separating and the meat is cooked 100%. It will take approximately 15 minutes.
– Melt ghee/ butter in a separate pan and add the ingredients mentioned under “Tempering”. Give them a sizzle and add it to the meat.
– Garnish with ginger, green chillies and coriander and serve hot with khameeri roti or naan.