Dumba Karahi: A Pakhtoon Classic

I have always been the non-meat eater in the family. But having in-laws from Abbottabad who can’t live without meat had me trying new dishes after I got married. Since then, I have developed an expertise in making various dishes — from lamb chops to hunter beef and from karahis to lamb leg roasts. I’ve even developed a taste for it along the way. Not bad, I’d say.

Dumba Karahi (Lamb Karahi) and barbecued dumba are staples on our Eid menu. The dumba karahi is a famous Pakhtoon dish, and is expected on the ‘Bari Eid’ table. This karahi does not use oil, and is instead cooked in the fat of the dumba itself. The only spices used are salt and red pepper. The fat lends a very appetizing taste to the meat.

Dumba is a delicacy in the northern parts of Pakistan, and is enjoyed by hearty meat eaters. The dish has a distinct flavor — and is certainly an acquired taste for those who did not grow up having it.

Ingredients:

• Dumba Meat - 1 kg
• Fat - 200 grams
• Tomatoes - 6 to 7
• Green Chilies - 4
• Salt (as per taste)
• Red Pepper - 1 teaspoon
• Ginger (finely chopped for garnish)

• Preparation time : 45 minutes
• Number of servings (yield) : 4 - 5

Instructions:

1. Cut small pieces of the dumba meat and the fat and place it in a karahi on a very low flame. Cover the karahi
2. Turn it over from time to time. The fat will melt and release it's oil. Fry the meat in this oil
3. When the meat starts to change color, add salt and red pepper powder
4. Then tomatoes and leave on a medium flame. Keep the lid covered. When the tomatoes release their water, fry the meat for 10 minutes. Now add green chilies and half a glass of water
5. Cover again and let it simmer on a low heat
6. If the meat is still not tender after the water has dried out, add a little more water and leave it to cook on low heat
7. When fully cooked, garnish with ginger
8. Serve with naan or roti