Lamb Karahi Recipe
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!
Servings: 4 -5
Calories: 562kcal
Ingredients
- 500 g Lamb boneless lamb ( cut small pieces )
- 4-5 Tomatoes Ripened vine tomatoes
- 2 Onions / Shallot Finely chopped
- 1 tbsp Garlic Finely chopped
- 1 tbsp Ginger Finely grated/paste
- 3 tbsp Yoghurt
- 2 tbsp Ghee
- 2 tbsp Oil
- 4-5 Green chillies Cut thin slices ( divide in half )
- Handful Coriander
- ½ tsp Salt Or salt to taste
- 1½ cup Water Add more water if needed
Marinade
- 1 tsp Ginger paste Or finely grated
- 1 tsp Garlic paste Or finely grated
- ½ tsp Garam masala
- ½ tsp Salt
- 1 tbsp Yoghurt
Spices
- 1 tsp Chilli powder Or paprika powder
- ½ tsp Coriander powder
- 1½ tsp Garam masala
- 1 tsp Cumin seeds
- ¼ tsp Black pepper
- ½ tsp Turmeric
Garnish
- Ginger strips Fresh ginger cut into thin strips
Instructions
Marinade the lamb
- 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.
Make karahi sauce
- 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.
Notes
- Adjust the heat by adding more or less green chillies. Chilli powder can be substituted with paprika powder.
- Ghee is clarified butter that has a buttery, nutty flavour, butter can be used instead of ghee.
- What type of lamb cut to use? Boneless lamb leg, lamb shoulder, or lamb stew meat are great for slow cooking.
- How to freeze and reheat? Keep it in an air-tight container. It usually lasts in the fridge for up to 3-4 days or up to 3 months in the freezer. Reheat in the microwave or over the stovetop until piping hot. Add 1-2 tablespoons of water if needed.
- What to serve with Lamb Karahi? Ideal to serve with plain naan, garlic naan, chapati, flatbread, or simple plain basmati rice. Pair it with spicy Indian onion and tomato salad.
Nutrition
Calories: 562kcal | Carbohydrates: 16g | Protein: 24g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1562mg | Potassium: 721mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1195IU | Vitamin C: 28mg | Calcium: 81mg | Iron: 3mg
