Eating In: DCist's Lamb Karahi
DCist's resident chef Scott Reitz takes a culinary trip to the subcontinent...
The corner of South Eads and 23rd streets in Arlington is home to a handful of small no-frills restaurants that are open round the clock. When Punjab Kabob was recommended during a late-night cab ride home DCist decided a diversion was in order. Punjab Kabob has been around for years, serving up kabobs and curries into the early morning hours. Visit this establishment at 3 a.m. and you will likely have to wade through a sea of yellow cabs to get a late night seat. It’s worth mention that these nocturnal patrons are not the usual drunken munchie hounds we combat after a night on the town. Punjab Kabob is the real deal, and the immigrant cab drivers that flood its dining room nightly are a testament to its authenticity.
DCist whole-heartedly recommends the lamb and chicken karahis. They take up to 40 minutes to prepare, but they are worth every moment of anticipation. A resourceful reader will follow our tip and call ahead if they want this robust curry waiting on their arrival. An adventurous reader will visit Punjab Kabob once for research and then try this recipe for Lamb Karahi, Eating In style.
Punjab Kabob’s Lamb Karahi with Cucumber Mint Raita
Shopping List
1 Pound Lamb (Any tender cut that can be cut into chunks)
2 Red Onions
Garam Masala*
Chili Powder
Cumin Seeds
Organic Yogurt*
Tomato Paste
Garlic
Ginger
Mint
Cucumber
Cilantro
Basmati Rice
Notes:
Garam masala will most likely not be at your local grocery store. Try any of the small middle eastern or other ethnic grocers that dot the district, or head to A-1 Indian Grocery in Arlington or House of Spices in Langley Park to purchase this unique and complex blend of spices.
The organic yogurt we have worked with seems to be a bit thicker than the cheaper varieties. The thicker yogurt will yield a less-runny raita. If the yogurt you end up with seems thin, let it drain in a fine mesh sieve lined with cheesecloth for a day.
Finally, a karahi or wok would be the most traditional cooking vessels to use, but any pan that can hold the ingredients will do. A larger surface area will help the sauce reduce and thicken more quickly.
Start by making a marinade with 1 cup of yogurt (un-drained), 1 tablespoon tomato paste, 2 teaspoons of chili powder, 1/4 teaspoon cumin seeds, 2 teaspoons garam masala, a teaspoon of grated ginger and two minced cloves of garlic. Cut the lamb into one-inch cubes, add to the mixture, and let marinade for 1 hour.
While the lamb is in the fridge cut the red onions in half and then slice before sautéing in olive oil, until golden brown. Let the onions cool and then finely chop. A food processor handles this task in seconds, but a knife or a mortar and pestle will work too.
Return the chopped onions to your dish and cook an additional minute before adding the lamb and yogurt mixture. Cover and simmer for 20-25 minutes or until the lamb is cooked through. If your sauce is getting too thick, you can add water (but do so sparingly). A few tablespoons should be plenty.
While the lamb is cooking, start the basmati rice according to the package directions. 1 cup of rice is plenty for this dish.
Now combine 1 cup of the drained yogurt with 1/2 a cup of mint, 1/2 cup cilantro leaves and 1/2 of a cucumber seeded and finely chopped in a food processor. Pulse until the herbs are finely chopped and the mixture is thoroughly combined. If you don’t have a food processor you can mince the herbs with a knife and combine the ingredients in a mixing bowl.
Serve the Karahi over rice with a healthy drizzle of the raita. The cool mint and cucumber flavors tame the fiery spices in this curry. If more heat is your thing add a minced seranno chili to the onions as they are browning. Start to finish this recipe takes about 90 minutes. If you have the extra time after work or this weekend, you won't be disappointed.