Lamb Karahi

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Lamb Karahi

Lamb Karahi is a traditional Indian Mughal recipe for a curry of lamb in a flavourful gravy of onion, yoghurt and tomato that is the antecedent of the British Indian Restaurant favourite. The full recipe is presented here and I hope you enjoy this classic Indian version of: Lamb Karahi.

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Additional Time:

(+30 minutes marinading)

Serves:

4-6

Rating:

Tags : Curry Spice Recipes Lamb Recipes Indian Recipes

Featuring succulent lamb cooked in aromatic spices, this classic favourite is super easy to make at home and amazingly flavourful. A simple curry made in a karahi or kadai – a deep pot which is traditionally used to make curries.

Ingredients:

For the Ginger-garlic paste:
3cm (1") piece of fresh ginger, peeled and chopped
3 garlic cloves, chopped
1 large green chilli
Salt to taste

For the Lamb Karahi:
2 tbsp oil
1 large onion, chopped
1kg (2 ¼ lbs) boneless lamb (I used leg roast)
1/2 tsp ground turmeric (turmeric powder)
1 tsp ground cumin (cumin powder)
1 tsp ground coriander (coriander powder)
1/2 tsp ground black pepper (black pepper powder)
1 tsp garam masala
1/2 tsp red chilli powder
1 1/2 cups chopped tomatoes
2 tbsp yoghurt
Water, as needed
1 tbsp kasuri methi (dried fenugreek leaves)
2 tbsp chopped coriander (cilantro) leaves
Ginger, cut into sticks, to garnish
Coriander (cilantro) leaves, to garnish

Method:

For the Ginger-garlic paste: Combine ginger, garlic and green chilli in a food processor then process to a smooth paste. Place the lamb in a bowl. Add ginger-garlic paste, season with salt then toss the meat to coat. Cover and marinate in refrigerator for about 30 minutes.

For the Lamb karahi: Heat oil in a large pan over medium-high heat. Add onions and fry, stirring occasionally, for 2-3 minutes or until soft and translucent. Add lamb and continue frying, stirring occasionally, for about 5 minutes or the meat it starts to brown.

Add ground turmeric, ground cumin, ground coriander, ground black pepper, garam masala and red chilli powder. Fry, stirring frequently, for 1 minute or until fragrant. Stir fry for 10 minutes then add the tomatoes and stir to combine. Bring to a simmer and cook for 15 minutes or until the tomatoes break down and turn mushy.

Add the yoghurt along with 250ml (1 cup) of water. Stir to combine then cover and cook for about 45 minutes.

Remove the lid, add the kasuri methi (dried fenugreek leaves) and coriander (cilantro) leaves. Stir to combine and allow to heat through.

Garnish with ginger and coriander (cilantro) leaves then serve.