• Heat ghee in a large karahi or wok over medium heat.
• Add sliced onions and fry until they become golden brown.
• Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
• Add chicken pieces to the karahi and brown them evenly on all sides.
• Reduce the heat to low and add chopped tomatoes, yogurt, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
• Cover the karahi and let the chicken cook in its own juices until tender. This may take some time, so be patient and stir occasionally.
• Once the chicken is almost cooked and the oil starts separating from the masala, increase the heat to medium-high.
• Add chopped coriander, mint, and sliced green chilies. Stir well.
• Cook uncovered for another 10-15 minutes until the chicken is fully cooked, and the masala is well-cooked and flavorful.
• Sprinkle garam masala and garnish with julienned ginger and fresh coriander leaves.
• Serve Lahori Chicken Karahi hot with naan or chapati.

Brown the meat

• If using a traditional tagine pot, soak it in water for at least 1 hour before cooking. This helps prevent the pot from cracking during cooking.
• Heat the olive oil in the tagine or pot over medium-high heat. Add the lamb chunks and brown them on all sides. Remove the lamb and set it aside.

Prepare the base

• In the same pot, add the chopped onions and cook until softened. Add minced garlic and cook for an additional minute.
• Mix in the ground cumin, coriander, cinnamon, ginger, paprika, turmeric, cayenne pepper, dried chillis, salt, and pepper. Stir well to coat the onions and garlic with the spices.

Combine ingredients

• Return the browned lamb to the pot. Add dried apricots, raisins, almonds and preserved lemon slices. Pour in the chicken or lamb broth.

Simmer

• Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours or until the meat is tender.

Add honey

• Stir in the honey during the last 15 minutes of cooking.

Prepare the harissa sauce

• If the dried red chilli peppers are whole, remove the stems. You can soak them in warm water for about 30 minutes to soften them.
• In a dry pan over medium heat, toast the caraway seeds, coriander seeds, and cumin seeds until fragrant. Be careful not to burn them.
• Use a spice grinder or mortar and pestle to grind the toasted seeds into a fine powder.
• In a food processor, combine the softened dried chilies, ground spice mixture, minced garlic, tomato paste, olive oil, and lemon juice. Process until you get a smooth paste.
• Taste the harissa and add salt/pepper as needed. You can also adjust the consistency by adding more olive oil if desired.

Garnish and serve

• Garnish the tagine with chopped fresh cilantro before serving. Serve the tagine over couscous or freshly baked flat bread.
• Transfer the harissa sauce to a small bowl and serve it alongside your tagine.

Marinate the beef

• Place the beef chunks in a bowl and season with the salt and pepper. Pour a cup of red wine over the beef and let it marinate for a few hours or overnight in the refrigerator.

Sear the beef

• Heat the olive oil in a large glazed cast iron casserole over medium-high heat. Remove the beef from the marinade, pat it dry, dust it with half the flour and sear it in batches until browned on all sides. Set aside.

Cook lardons and vegetables

• In the same pot, add the chopped bacon lardons and cook until they render their fat. Add the chopped onion, carrots, butter, and garlic. Sauté until the vegetables are softened.

Add flour and deglaze

• Sprinkle the remaining flour over the vegetables and stir well to coat. Cook for a few minutes. Pour in the remaining red wine and use it to deglaze the pot, scraping up any browned bits from the bottom.

Combine ingredients and simmer

• Return the seared beef to the pot. Add enough beef broth to cover the ingredients. Stir in tomato paste and add the bouquet garni.
• Bring the stew to a simmer, then cover the pot and transfer it to a preheated oven. Cook at a low temperature (around 300°F or 150°C) for 2 to 3 hours or until the beef is fork-tender.
• About 30 minutes before the stew is done, add quartered mushrooms and peeled pearl onions. Cook until these vegetables are tender.

Serve

• Remove the bouquet garni and discard it. Adjust the seasoning if necessary. Serve the Beef Bourguignon over mashed potatoes, noodles, and/or crusty bread.