Lahori Karahi

A Lahori karahi recipe is made up of a blend of lamb, onions, tomatoes, and spices cooked in a wok like a dish known as a karahi. This lamb curry is a popular restaurant favourite and a dish that originates from Lahore and has spread across Southeast Asia.

This recipe needs to be added to every cookbook. A must-try recipe that is so easy to make, incredibly aromatic and very flavourful. Perfect served with homemade naan!

There are some dishes that are part of Pakistani and Indian cuisine that simply do not need any introduction. Amongst these dishes are pilaus and biryanis and of course, karahis.

Karahis are a popular curry all over Pakistan and India gaining increasing popularity in restaurants all over the globe. Nothing gives Indian flavours quite as karahis do. I love my karahis whether it’s an elite lamb karahi or classic chicken karahi.

I alternate between using lamb meat and mutton meat. This recipe works for both types of meat. The difference between lamb and mutton meat is the age.

Lamb meat is from sheep that are less than one year old whereas mutton meat is typically three years or older. Lamb is more tender than mutton so requires less cooking time. So, if you do decide to use lamb instead, be sure to alter the cooking times accordingly.

Lamb karahi is definitely one of my favourite lamb curry dishes. It is so worth the time and effort to make. No dish tastes quite like it with its thick and rich masala sauce and a burst of heat. Every bite is guaranteed to be filled with flavour.

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Lamb Karahi
• Chicken Karahi
• Charsi Karahi
• Bhuna Gosht
• Naan Bread

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Lahori Karahi

by Nabeela Kauser

Lahori karahi is a popular restaurant favourite that originates from Lahore. A must-try recipe that is easy to make, incredibly aromatic and full of flavourful. Perfect served with basmati rice or freshly made naan bread.

5 from 16 votes

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Prep Time 15 mins

Cook Time 1 hr 35 mins

Total Time 1 hr 50 mins

Course Dinner, Main Course

Cuisine Indian

Servings 6

Calories 660 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 100 ml Olive Oil
• ▢ 1 kg Lamb
• ▢ 2 Onions pureed
• ▢ 3 Tomatoes
• ▢ 1 tbsp Garlic Paste
• ▢ 1 tbsp Ginger Paste
• ▢ 1 tsp Green Chilli Paste
• ▢ 650 ml Water
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Kashmiri Chilli
• ▢ 1 tsp Turmeric Powder Haldi
• ▢ 2 tsp Salt
• ▢ 1 tsp Cumin Powder
• ▢ 1 tsp Black Pepper
• ▢ 100 g Yoghurt
• ▢ Coriander
• ▢ 1 tbsp Dried Fenugreek Leaves Methi
• ▢ 2 Bullet Chillies
• ▢ 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!

Video

Nutrition

Calories: 660kcalCarbohydrates: 10gProtein: 30gFat: 55gSaturated Fat: 20gCholesterol: 124mgSodium: 911mgPotassium: 710mgFiber: 3gSugar: 5gVitamin A: 925IUVitamin C: 44mgVitamin D: 0.2µgCalcium: 82mgIron: 4mg

Keyword Curry, Karahi, Lamb, Mutton, Spicy

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