Shanwari karhai is a popular dish from the Khyber Pakhtunkhwa region of Pakistan, known for its spicy and aromatic flavors. It is typically made with goat or lamb meat, but you can also use chicken or beef. Here's a recipe for making Shanwari karhai:

Ingredients:

  1. 1 kg goat/lamb/chicken/beef meat, cut into pieces
  2. 2 medium-sized onions, sliced
  3. 1/2 cup oil
  4. 1 tbsp. ginger paste
  5. 1 tbsp. garlic paste
  6. 2-3 green chilies, sliced
  7. 2-3 tomatoes, chopped
  8. 1 tbsp. cumin seeds
  9. 1 tbsp. coriander seeds
  10. 1 tsp. black pepper powder
  11. 1 tsp. red chili flakes
  12. Salt to taste
  13. Fresh coriander leaves, chopped for garnish


Instructions:

In a large wok or karhai, heat oil on medium-high heat.

Add sliced onions and fry until they become golden brown.

Add ginger and garlic paste and fry for a minute until the raw smell disappears.

Add meat pieces to the karhai and fry for a few minutes until they change color.

Add cumin seeds, coriander seeds, and sliced green chilies and fry for a minute.

Add chopped tomatoes and cook for 2-3 minutes until they become soft and mushy.

Add black pepper powder, red chili flakes, and salt to taste. Mix well.

Cover the karhai and cook on low heat for 30-40 minutes or until the meat is tender.

Once the meat is cooked, increase the heat to high and stir-fry for 2-3 minutes to dry out any excess water and thicken the gravy.

Garnish with chopped coriander leaves and serve hot with naan or roti.

Note: To enhance the flavor of Shanwari karhai, you can also add some dried methi (fenugreek) leaves, garam masala powder, and/or yogurt to the dish. Additionally, if you're using goat or lamb meat, you can add some lamb/mutton fat to the karhai to give it a richer flavor.