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Lamb karahi recipe
Lamb Karahi, or karahi gosht, is a meat curry made with spiced thick gravy, predominantly in the Pakistani style. The perfectly cooked tender lamb pieces with well-balanced aromatic spices make a perfect dish to enjoy with family and friends.
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 4 portions
Calories: 347 kcal
Course:
Main Course , Dinner
Cuisine:
Indian , Pakistani
Ingredients
- 1.3 pounds lamb shoulder cut in chunks.
- 1 cup chopped tinned tomatoes
- 1 brown onion chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon Kashmiri red chili powder
- ⅓ cup cooking oil or ghee
- ½ cup natural yogurt lightly beaten
- ½ teaspoon coarse black pepper
- ½ teaspoon garam masala
- ½ ground coriander
- 2-3 green chilies optional
- Green coriander/ cilantro optional
Instructions
- Place the lamb meat, tomatoes, chopped onion, minced garlic, salt, and Kashmiri red chili powder in a karahi/ kadhai or deep frying pan.
- Add 1 cup of water to the lamb and stir around. Turn on the heat to medium and start cooking with the lid on.
- When the liquid reaches boiling point, turn the heat down and cook at low heat until the meat is tender and all the liquid from the tomatoes and the meat has evaporated. Keep checking and stirring to ensure it is not burned at the bottom.
- At the same time, try mashing the tomatoes so the gravy will be smooth without big lumps.
- Once the juice has almost gone, stir the oil or ghee. Turn the heat up again, and let it cook for a minute or two.
- Stir the yogurt into the meat and add coarse black pepper, garam masala, coriander, and green chilies. Stir it and put the lid on to continue cooking for about 3 minutes or until the oil separates from the edges.
- Garnish with chopped cilantro.
Cup of Yum
Notes
- Apart from lamb shoulder, you can also use leg of lamb. Cut it into 2-3 inches cubes of meat.
- Chopped tinned tomatoes can be substituted with fresh tomatoes. You can use 3 medium tomatoes and chop them into small pieces for this recipe.
- Any neutral cooking oil, such as vegetable, sunflower, or canola, is a good option. If you like a richer taste of your lamb karahi, use ghee instead.
- Make sure the yogurt is natural. If possible, get the Asian yogurt from an Indian/ Pakistani shop because this yogurt has a sharper tang compared to Western yogurt.
- You can use shop-bought garam masala, or you can use homemade garam masala instead.
Nutrition Information
Calories
347kcal
(17%)
Carbohydrates
12g
(4%)
Protein
22g
(44%)
Fat
24g
(37%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
60mg
(20%)
Sodium
834mg
(35%)
Potassium
583mg
(17%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
283IU
(6%)
Vitamin C
11mg
(12%)
Calcium
106mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4portions
Amount Per Serving
Calories 347
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 60mg | 20% |
| Sodium | 834mg | 35% |
| Potassium | 583mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 283IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 106mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.