Pakistani Namak Mandi Karahi

Today on the Takrecipe website, we are bringing you an authentic taste of Pakistani Namak Mandi Karahi, a beloved dish from the bustling streets of Peshawar. This traditional dish is known for its simplicity yet incredibly rich flavors, where high-quality meat is grilled and cooked in its natural fats, seasoned only with salt and green chilies. It’s a staple of the famous Namak Mandi food street, where expert chefs prepare it over open flames, enhancing the meat’s natural juiciness. If you’re a fan of minimal yet bold flavors, this recipe is a must-try!

Ingredients (Serves 4 people)

• 1 kg lamb or beef (bone-in, preferably ribs or chops)
• 2 tbsp coarse salt
• 4 tbsp butter or ghee
• 6-8 green chilies (slit)
• 1 tsp black pepper (freshly ground)
• 1 tbsp ginger (julienned)
• 2 tbsp fresh coriander (chopped)
• 1 lemon (cut into wedges)
• 1 naan or chapati (for serving)

Preparing the Meat

Begin by selecting high-quality meat, preferably with some fat, as it enhances the flavor and tenderness of the dish.Wash the meat and pat it dry using a kitchen towel. Sprinkle coarse salt all over the meat and let it rest for 10 minutes. This helps in bringing out the meat’s natural juices.

Grilling the Meat

Heat a large iron wok or karahi on medium heat. Traditionally, this dish is cooked over charcoal for an authentic smoky flavor. Melt 2 tablespoons of butter or ghee in the wok. Place the meat into the pan and sear it on high heat for about 10 minutes on each side until it turns a golden-brown color. Reduce the heat and let it cook slowly for 15-20 minutes, allowing the fat to render and the meat to tenderize.

Adding Green Chilies

Once the meat is almost tender, add slit green chilies and mix well. The chilies release their heat and flavor into the meat. Sprinkle freshly ground black pepper for additional seasoning.

Final Touches

Add the remaining 2 tablespoons of butter to enhance the richness of the dish. Garnish with julienned ginger and fresh coriander. Turn off the heat and let the dish rest for 5 minutes before serving.

Serving the Dish

Serve hot with naan, chapati, or steamed rice. Accompany with lemon wedges and a bowl of yogurt for a refreshing balance to the rich flavors.

Tips:

Use Fresh Meat

🟢The quality of the meat plays a crucial role in this dish. Opt for fresh, bone-in cuts with some fat for maximum flavor.

Cook on Low Heat

🟢Slow-cooking allows the meat to tenderize naturally, making it soft and juicy. Avoid rushing the process.

Enhance the Smoky Flavor

🟢If you don’t have a charcoal grill, you can give a smoky effect by placing a piece of hot charcoal in a small bowl inside the wok and covering it for a few minutes.