Pan-Cooked Lamb Kebab

This dish combines lamb with several delicate spices, including the chaar masalah blend, for the perfect balance of flavours. It is traditionally made in a karayee – a large, shallow, heavy-based pan, like that used to make tokhme banjanromi. Because a karayee allows liquid to evaporate quickly while cooking, the result is meat that is deliciously tender, but not swimming in sauce, and infused with the flavours of the vegetables and spices with which it’s cooked.

Traditionally, the