Lahori Karahi
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 35 mins
-
Total Time
1 hr 50 mins
-
Servings
6
-
Calories
660 kcal
-
Course
Main Course, Dinner
-
Cuisine
Pakistani
Lahori Karahi
Description
The Lahori Karahi recipe starts by frying ginger, garlic, and green chili pastes in olive oil, then searing lamb pieces to develop flavor and color. The meat is simmered for an hour with water to become tender. The addition of pureed onions and a blend of spices including chili powders, turmeric, salt, and black pepper builds a thick, fragrant curry base.
Adding chopped tomatoes, yogurt, and remaining water balances the acidity and creaminess while further simmering melds the flavors. The dish is completed with cumin powder, bullet chilies, julienned ginger, dried fenugreek leaves, and fresh coriander as garnish, enhancing aroma and texture. The final result is a rich, moderately spicy lamb stew with a thick sauce.
Lahori Karahi is traditionally served with fresh homemade naan to mop up the flavorful sauce. Its hearty nature makes it suitable for a main course in a meal with complementary sides like rice or bread.
Ingredients
- 100 ml olive oil
- 1 kg lamb
- 2 onion Pureed
- 3 tomato
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp green chili paste
- 650 ml water
- 1 tsp chilli powder
- 1 tsp kashmiri chili
- 1 tsp turmeric powder Haldi
- 2 tsp salt
- 1 tsp cumin powder
- 1 tsp black pepper
- 100 g yogurt
- Coriander
- 1 tbsp fenugreek leaves Methi, dried
- 2 bullet chili
- ginger Julienne
Instructions
- Heat up the olive oil in a wok on medium heat until hot
- 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
- Add the lamb/mutton and cook for 5 minutes on high heat until the colour changes
- Add 500ml water before covering and cook for 60 minutes until the water dries up
- Add the pureed onions and cook for 5 minutes
- Add the salt, chilli powder, Kashmiri chilli powder and black pepper then cook the spices for 2-3 minutes on medium heat
- Add the chopped tomatoes and cook for 4-5 minutes
- 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
- Add the cumin powder, bullet chillies and julienned ginger then cook for 2-3 minutes
- Garnish with coriander and dried fenugreek leaves
- Serve alongside a side of fresh homemade naan and enjoy!
Notes
- Nutritional information provided is approximate and should not be used as a precise guide.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
| Carbohydrates | 10g | 3% |
| Protein | 30g | 60% |
| Fat | 55g | 85% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 124mg | 41% |
| Sodium | 911mg | 38% |
| Potassium | 710mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 925IU | 19% |
| Vitamin C | 44mg | 49% |
| Vitamin D | 0.2µg | 1% |
| Calcium | 82mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
