lamb karahi

Popular Pakistani and North Indian style Lamb Karahi recipe with rich, bold curry flavours. Marinated lamb is perfectly slow cooked to fall-apart tender with yoghurt and tomato curry sauce. Serve with plain naan or rice. A must try simple curry recipe for curry lovers!

Lamb Karahi Recipe

500 g Lamb (boneless lamb

4-5 Tomatoes (Ripened vine tomatoes)

Onions / Shallot (Finely chopped)

tbsp Garlic (Finely chopped)

tbsp Ginger (Finely grated/paste)

tbsp Yoghurt

tbsp Ghee

tbsp Oil

4-5 Green chillies (Cut thin slices

Coriander

(Or salt

Water (Add more water if needed)

tsp Ginger paste (Or finely grated)

Garlic paste (Or finely grated)

½ tsp Garam masala

Salt

Chilli powder (Or paprika powder)

Coriander powder

1½ tsp Garam masala

Cumin seeds

Black pepper

½ tsp Turmeric

Ginger strips (Fresh ginger

First, cut the lamb meat into small bite-size pieces and mix it well with salt, garam masala, yoghurt, ginger paste, and garlic paste. Set it aside and marinade for 15 minutes to 1 hour. If you have more time you can leave it in the fridge for more hours.

Marinade the lamb

Heat the heavy bottom pan into medium-high heat. Heat the ghee and oil and add the cumin seeds.

Once the cumin seeds start to pop, add chopped onions, stir for 1-2 minutes until translucent. Next, add the garlic paste, ginger paste and cook until the onions are slightly brown.

Add the chopped tomatoes, half of the green chillies, and cook until the tomatoes are soft. Follow with the spices, chilli powder, turmeric, garam masala, coriander powder, and black pepper.

Next, add the lamb and continue cook for 3-4 minutes with medium-high heat.

Pour the water, season with salt, and bring it to simmer.

Stir in yoghurt, close the lid and simmer with low-medium heat for one and half hour or until the meat is tender. Stir occasionally and add more water if the curry is too thick.

Once the meat is tender, turn off the heat. Sprinkle the rest of chopped green chillies, and coriander.

Transfer to serving plate and garnish with ginger strips.

Make karahi sauce

Lamb Karahi or Karahi Gosht is a traditional Pakistani (Lahore) curry, usually made in a wok. This is a rich delicious tomato based gravy with tender pieces of lamb.  

Lamb Karahi

Garlic (crushed)

inch Ginger (crushed)

Onion (diced)

tsp Cumin Seeds

Green Cardamom

Black Cardamom (optional)

Cinnamon Stick

Peppercorns

Cloves

Onions (Diced)

tbsp Green Chilli Paste (adjust

tsp Red Chilli Powder

Cumin Powder

Coriander Powder

tsp Turmeric Powder

300 g Tomatoes (Pureed)

tbsp Plain Yoghurt (Optional)

tbsp Dried Fenugreek (Skip if you can't find it)

tbsp Ground Garam Masala (or Madras Curry Powder)

Fresh Coriander Leaves

Small peice Ginger (Julienned finely)

Green Chillies (Slit)

Add meat to a pot with ginger, garlic, salt and onions. Pour over enough water to cover the meat plus 2 extra inches. Bring to a boil and then simmer for 30 minutes on low. Reserve the stock.   

In a wok or pot, add ghee/oil. Once hot, add cumin seds,  cardamoms, cinnamon sticks, peppercorns, cloves and cook till fragrant. 1 - 2 minutes.

Add onions and cook till golden brown. Around 15 minutes on low.

Add Garlic, Ginger and green chilli and continue cook for a further 2 minutes.

Add the boiled lamb to the pot with Red Chilli Powder, Cumin Powder, Coriander Powder, Turmeric Powder and Salt. Fry the lamb in the pot for 2 - 3 minutes.  

Add pureed tomatoes and a ladleful of the stock. Cook covered on low for 15 minutes or until the oil separates from the tomatoes on the side.

Add yoghurt. Stir in fenugreek leaves, ground Garam Masala and Green Chillies. 

Cover and cook on low for 10 minutes or until the lamb is cooked through and tender adding more stock if needed. 

Garnish with Fresh Chillies, Sliced Ginger and Coriander. Serve with naan, chapati or rice.

KarahiGosht is a decadent and rich curry made with either lamb or mutton on the bone,slow-cooked in a thick gravy. Both Mutton Karahi and Lamb Karahi are best served with Naan or Basmati rice.

Karahi Gosht (Mutton or Lamb Karahi)

Kilogram Lamb lamb

Yogurt (full fat

Salt (Sea Salt or Kosher Salt)

Turmeric Powder (haldi)

inch Ginger (organic ginger root)

Garlic (peeled)

Mustard Oil

Red Onions (Thinly sliced)

Garam Masala (See notes)

Kashmiri Red Chili Powder

Fennel Powder

Tablespoons Tomato Paste

Water

Prepare your lamb or mutton pieces by rinsing with water, and patting dry with kitchen paper

In a large mixing bowl, add the lamb pieces, followed by freshly crushed ginger and garlic. Add yogurt, enough sea salt to season the meat and turmeric. Mix well and cover and keep aside for at least 1 hour or even overnight.

While the meat is marinating, heat a heavy-bottomed Dutch Oven or a heavy pot on the stovetop.

Add mustard oil and let the oil heat up.

Once the oil is hot, add sliced onions, and saute in mustard oil for 5-7 minutes until the onions and browned.

Once the onions are browned, add the marinated meat. Mix with the onions.

Add all the spice powders - garam masala, cumin, coriander, fennel, Kashmiri red chili powder. Mix again.

Add the concentrated tomato paste. Mix well.

Add 1/2 a cup of water and mix the meat well.

Cover the pot with a lid and let it cook on medium-low heat for 30 minutes.

After 30 minutes of slow-cooking, open the lid check to see if there is any residue sticking to the base of the pot.

Use the spatula to remove any residue at the base. It is IMPORTANT that you remove the residue at the base with your spatula before you let it cook again.

If you like your gravy to be thicker, add another 1/2 cup of water, then cover the pot with the lid again. Continue to cook covered, on low-medium heat for 45- 50 minutes, until the lamb is cooked and tender.

To check for doneness, use a fork - it should easily pierce the meat and the gravy should be thick.

Your lamb karahi or mutton karahi is ready to be served with tandoori roti or naan or basmati rice.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1631689326/ztgduqnc8bhta6ligldo.mp4

How to make authentic Lamb Karahi (Karahi Gosht) - a deliciously rich and aromatic slow-cooked lamb in a thick gravy. A dish inspired by the influence of Mughlai cuisine in India.

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Top 3 lamb karahi recipes from across the web

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Lamb Karahi Recipe

Lamb Karahi

Karahi Gosht (Mutton or Lamb Karahi...

The most viewed lamb karahi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine