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You need to prepare lamb cuts, on/or off the bone.
Prepare garlic roughly chopped.
You need fresh ginger, roughly chopped.
Use olive oil.
Provide tomatoes, thinly sliced.
You need onions, thinly sliced.
Provide chilli powder or mild paprika.
Prepare Salt.
You need greek yogurt.
Use coriander powder.
You need to prepare turmeric powder.
You need cumin seeds, coarsely crushed.
You need black pepper, coarsely crushed.
Prepare garam masala.
Use Green chillies, slit lengthways (optional).
You need fresh coriander leaves, chopped.
Use fresh mint leaves, chopped.
You need ginger slivers for garnish.

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Add the lamb to a bowl. Crush the garlic and ginger into a coarse paste and then add to the lamb. Rub into the lamb well and allow to sit for atleast one hour, preferably overnight in the refrigerator for better flavours..
In a large heavy based saucepan heat the olive over a medium heat. Add the marinated lamb chunks and fry for 5-6 minutes stirring well to seal the meat. - - - In this step because the lamb had so much fat on it when I cut it as I used a shoulder I actually fried the fat and used some of it instead of olive oil to give it better flavour. I also added the lamb bone into the pan to add more flavour..
Add the sliced tomatoes and cook for a further 8 minutes or until the tomatoes begin to breakdown and soften..
Add the onions and chilli powder or if using paprika, stir well and continue to cook for a further 3-4 minutes. Season to taste..
Lower the heat and allow to simmer with the lid on for 30 minutes stirring half way through..
Add the Greek yogurt to a small bowl and then add the coriander powder, turmeric, cumin and black pepper..
Add the mixture to the lamb. Stirring well making sure the yogurt does not curdle. Continue cooking for 45-50 minutes over a low heat with the lid half over the pan. Stir occasionally making sure it doesn't stick to the bottom of the pan..
Turn the heat off and while it's still warm add the garam masala, fresh coriander, mint leaves and slivers of ginger..

Peshawari Karahi Gosht is a dish from the eastern states of Pakistan full of spices and masala. Kadha Gosht'a sıcak Chapatis (Hint gözleme) veya Naans (tandır püresi Hint püresi) ile hizmet verin. Mughlai cuisine consists of dishes developed in the medieval Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Iranian cuisine. Bakery Style Mini Chicken Bread Recipe.

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