Lahori Karahi
Whisk your taste buds away to the bustling streets of Lahore with the iconic Lahori karahi, a deliciously spiced lamb dish. Follow along and relish in creating this masterpiece of Pakistani cuisine right in your kitchen.
- Prep time
- 15 min
- Cook time
- 1 hr 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 ml Olive Oil
- 1 kg Lamb
- 2 Onions (Pureed)
- 3 Tomatoes
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1 tsp Green Chilli Paste
- 650 ml Water
- 1 tsp Chilli Powder
- 1 tsp Kashmiri Chilli
- 1 tsp Turmeric Powder (Haldi)
- 2 tsp Salt
- 1 tsp Cumin Powder
- 1 tsp Black Pepper
- 100 g Yoghurt
- Coriander
- 1 tbsp Dried Fenugreek Leaves (Methi)
- 2 Bullet Chillies
- Ginger (Julienne)
Instructions
- 1
Heat up the olive oil in a wok on medium heat until hot
- 2
Add the ginger paste, garlic paste, and green chilli paste then sauté for 1-2 minutes – green chilli paste can be made by grinding 3 green chillies with a few tablespoons of water
- 3
Add the lamb/mutton and cook for 5 minutes on high heat until the colour changes
- 4
Add 500ml water before covering and cook for 60 minutes until the water dries up
- 5
Add the pureed onions and cook for 5 minutes
- 6
Add the salt, chilli powder, Kashmiri chilli powder and black pepper then cook the spices for 2-3 minutes on medium heat
- 7
Add the chopped tomatoes and cook for 4-5 minutes
- 8
Add the yoghurt and the remaining 150ml water then stir immediately to prevent any curdling and cook for a further 8-10 minutes on medium heat
- 9
Add the cumin powder, bullet chillies and julienned ginger then cook for 2-3 minutes
- 10
Garnish with coriander and dried fenugreek leaves
- 11
Serve alongside a side of fresh homemade naan and enjoy!