Lahori Karahi is a beloved dish hailing from the vibrant streets of Lahore, Pakistan. It’s a rich and aromatic curry cooked with tender lamb/mutton pieces and a medley of spices, creating a symphony of flavors that dance on your palate.
While its origins are deeply rooted in Pakistani cuisine, Lahori Karahi has gained popularity worldwide for its delicious taste and comforting warmth.
This recipe might seem daunting at first glance, especially if you’re new to cooking Pakistani dishes, but fear not! With a bit of patience and the right ingredients, you’ll soon be whipping up a delightful Lahori Karahi right in your own kitchen.
The combination of spices, from Kashmiri chilli to cumin powder, gives this dish its signature depth of flavor, while the addition of yoghurt adds a creamy texture that balances out the heat of the chillies.
Expert Tip: To enhance the aroma and flavor of the dish, garnish with freshly chopped coriander and a sprinkle of dried fenugreek leaves (methi) just before serving.
Olive Oil: Olive oil not only adds richness to the dish but also helps in cooking the lamb/mutton to perfection. Its subtle flavor enhances the overall taste of the Lahori Karahi, making it a staple ingredient in this recipe.
Lamb/Mutton: Lamb or mutton provides the hearty base for this flavorful curry. Its tender texture and rich taste pair perfectly with the aromatic spices, creating a mouthwatering dish that’s hard to resist.
Onions: Pureed onions form the savory base of the Lahori Karahi, adding depth and sweetness to the curry. They help to thicken the sauce and provide a subtle sweetness that balances out the heat of the spices.
Tomatoes: Fresh tomatoes bring a burst of tanginess to the Lahori Karahi, complementing the richness of the lamb/mutton. They add brightness to the dish and help to create a flavorful sauce that coats the meat beautifully.
Garlic Paste: Garlic paste infuses the Lahori Karahi with its pungent aroma and bold flavor. It adds depth to the curry and enhances the overall taste of the dish, making it a key ingredient in this recipe.
Ginger Paste: Ginger paste lends a warm and spicy kick to the Lahori Karahi, balancing out the richness of the lamb/mutton. Its aromatic flavor pairs well with the other spices, creating a harmonious blend of flavors.
Green Chilli Paste: Green chilli paste adds a fiery heat to the Lahori Karahi, giving it that characteristic kick that Pakistani cuisine is known for. It adds depth to the curry and enhances its overall flavor profile.
Spices: A blend of spices including chilli powder, Kashmiri chilli powder, turmeric powder (Haldi), salt, cumin powder, and black pepper gives the Lahori Karahi its signature flavor. Each spice contributes its unique taste and aroma, creating a complex and delicious curry.
Yoghurt: Yoghurt adds creaminess to the Lahori Karahi, balancing out the heat of the spices and adding a subtle tanginess to the dish. It helps to thicken the sauce and creates a velvety texture that coats the lamb/mutton beautifully.
Coriander: Fresh coriander leaves add a pop of color and freshness to the Lahori Karahi. They lend a bright, herbaceous flavor to the dish, enhancing its overall taste and aroma.
Dried Fenugreek Leaves (Methi): Dried fenugreek leaves add a unique flavor to the Lahori Karahi, with hints of bitterness and sweetness. They complement the richness of the curry and add depth to its flavor profile.
Bullet Chillies: Bullet chillies are small, fiery peppers that add intense heat to the Lahori Karahi. They pack a punch and infuse the curry with their spicy flavor, elevating the dish to new levels of deliciousness.
Expert Tip: Adjust the spice level to your taste preferences by adding more or less chillies and chilli powder.
Expert Tip: For extra flavor, marinate the lamb or mutton in yogurt and a blend of spices for a few hours or overnight before cooking.
Lahori Karahi is a traditional Pakistani curry dish originating from the city of Lahore. It’s made with tender lamb or mutton cooked in a spicy and aromatic tomato-based gravy, infused with a blend of flavorful spices.
While traditionally Lahori Karahi is made with lamb or mutton, you can also use other meats such as chicken or beef if you prefer. Just adjust the cooking time accordingly based on the type of meat you choose.
The level of spiciness in Lahori Karahi can be adjusted to suit your taste preferences. This recipe uses green chilli paste, chilli powder, and Kashmiri chilli powder for heat, but you can reduce the amount of chillies or omit them altogether for a milder version.
Yes, Lahori Karahi actually tastes even better when made in advance as the flavors have time to meld together. You can store it in an airtight container in the refrigerator for up to 3-4 days and reheat it before serving.
Yes, you can freeze leftover Lahori Karahi for future meals. Allow it to cool completely, then transfer it to freezer-safe containers or zip-top bags. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Feel free to customize the spices and ingredients to suit your taste preferences. You can adjust the spice level, add more or less of any particular spice, or even add additional ingredients such as bell peppers or potatoes for extra flavor and texture.
While a wok is traditionally used for making Lahori Karahi, you can also use a large skillet or frying pan if you don’t have a wok. Just make sure it has enough room to hold all the ingredients comfortably and allow for even cooking.
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I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.
Latest comments (4)
Hi, did you change the recipe? There was no onion before and the sequence seems a bit different too
It’s great to hear from you! I haven’t made any changes to the recipe. Initially there was an error in the instructions where i missed out the onions. If you have any questions or need further clarification, feel free to ask.
Superb
Thank you so much for checking out my recipe 🙂