Lamb Karahi
Traditionally cooked in a deep cooking pot called a karahi, hence the name, this lamb karahi recipe has authentic flavours and bursts with heat. This lamb curry recipe is popular with Indians and Pakistanis alike.
- Prep time
- 15 min
- Cook time
- 1 hr 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Lamb
- 2 Onions
- 3 Tomatoes
- 100 g Yoghurt
- 1 tsp Chilli Powder
- 2 tsp Turmeric Powder (Haldi)
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Salt
- 100 ml Olive Oil
- 1 tsp Black Pepper
- 1 tsp Garam Masala
- 1 tsp Cumin Powder
- 1 tsp Dried Fenugreek Leaves (Methi)
- 200 ml Water
Instructions
- 1
Heat oil in a wok or karahi pot on low-medium heat before adding the finely sliced onions
- 2
Cook the onions for 3-4 minutes on medium heat until the onions start to soften and become translucent
- 3
Add the lamb and allow to cook for 5-10 minutes then add the salt and mix
- 4
Whilst the lamb is cooking chop the tomatoes and add into the pan and cook for 2-3 minutes until the tomatoes are soft
- 5
Add the chilli powder, turmeric powder, ginger paste, garlic paste, black pepper and garam masala then cook the spices for 5 minutes
- 6
Add the water and reduce the heat to low-medium then leave to cook for 30-45 minutes until the water dries up and the lamb is soft - if the lamb is still tough add more water and cook for longer
- 7
Increase the heat to medium and add the yoghurt before stirring immediately and cook for 10-15 minutes – it is important to stir immediately and continuously to prevent the yoghurt from curdling
- 8
Add the cumin seeds, dried fenugreek leaves, bullet chillies and ginger and leave to cook for 2-3 minutes
- 9
Garnish with coriander and enjoy with naan or boiled rice!