Name: Pan-Cooked Lamb Kebab (Karayee Gosfand)
Yield: Serves 6
Cuisine: Afghanistan
Ingredients: Naan flatbread, to serve; 2 spring onions (scallions), thinly sliced; 2 fresh long red chillies, thinly sliced; 2 tablespoons fresh coriander (cilantro) leaves, coarsely chopped; 2 tablespoons chilli flakes; 2 tablespoons coriander seeds, crushed in a spice grinder or mortar and pestle; 1 tablespoon ground ginger; 1 tablespoon ground cumin; 5 ripe tomatoes, puréed in a blender; 2 tablespoons chaar masalah; 1 large brown onion, thinly sliced; 70 g (¼ cup) plain yoghurt; 80 ml (⅓ cup) sunflower oil; 3 kg (6 lb 12 oz) lamb backstrap or loin fillet, cut into large strips

Preparation info

Serves
6

Difficulty
Easy

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

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