Lamb Karahi
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 25 mins
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Total Time
1 hr 40 mins
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Servings
6
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Calories
415 kcal
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Course
Main Course, Dinner
Lamb Karahi
Description
This Lamb Karahi recipe uses boneless lamb simmered with onions and tomatoes in olive oil, seasoned with spices such as chili powder, turmeric, ginger and garlic pastes, black pepper, cumin, and garam masala. The slow cooking process softens the meat, allowing it to absorb the fragrant spices. Adding water controls the consistency as the dish cooks down.
The stirring of yogurt toward the end thickens the curry while contributing mild tang and richness. Care is taken to stir continuously to prevent curdling of the yogurt. Dried fenugreek leaves and optionally bullet chilies add herbal aroma and additional heat.
The dish pairs well with flatbreads or rice and is a hearty curry with layers of spice balanced by the creamy yogurt. Cooking time may be adjusted depending on lamb toughness and desired tenderness.
The recipe notes include a disclaimer that nutritional information provided is a courtesy and not a guarantee.
Ingredients
- 500 g lamb
- 2 onion
- 3 tomato
- 100 g yogurt
- 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 fenugreek leaves Methi, dried
- 200 ml water
Instructions
- Heat oil in a wok or karahi pot on low-medium heat before adding the finely sliced onions
- Cook the onions for 3-4 minutes on medium heat until the onions start to soften and become translucent
- Add the lamb and allow to cook for 5-10 minutes then add the salt and mix
- Whilst the lamb is cooking chop the tomatoes and add into the pan and cook for 2-3 minutes until the tomatoes are soft
- Add the chilli powder, turmeric powder, ginger paste, garlic paste, black pepper and garam masala then cook the spices for 5 minutes
- 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
- 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
- Add the cumin seeds, dried fenugreek leaves, bullet chillies and ginger and leave to cook for 2-3 minutes
- Garnish with coriander and enjoy with naan or boiled rice!
Notes
- Maintain low-medium heat to avoid burning onions and to allow lamb to cook evenly until tender.
- If lamb is still tough after cooking, add more water and continue cooking until soft.
- Stir yogurt in immediately and constantly to prevent curdling and achieve a smooth sauce.
- Adjust spice level with the optional addition of bullet chilies according to preference.
- Serve hot with chapatti, rice, or flatbread for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 8g | 3% |
| Protein | 16g | 32% |
| Fat | 36g | 55% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 63mg | 21% |
| Sodium | 458mg | 19% |
| Potassium | 447mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 12mg | 13% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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