Lamb Karahi

There are some dishes that just do not need an introduction. Karahi is one of them. I have several other karahi recipes like my chicken karahi recipe to my Peshawari karahi recipe. This karahi recipe is made with lamb or mutton.

Lamb karahi, or any karahis, are just the best epitome of good Indian cuisine. I have used lamb in this recipe, but it is easily substituted for mutton. You just need to adjust the cooking time accordingly.

The name of this lamb curry recipe comes from the dish that it is made in. A karahi pot. A karahi is similar to a wok and has a circular shape with sloping sides.

I love lamb curries in general, but this lamb karahi has got to be one of my favourite recipes out there. I especially love to serve it with fresh homemade naan bread or chapati. You could even serve it with boiled rice if you wanted to.

I know there is a bit of debate as to whether karahis should add onions or not, but I like the sweetness that the onions bring to the masala. However, for a more traditional and authentic karahi recipe check out my Peshawari chicken karahi recipe uses only tomatoes, ginger, and garlic.

I like to use bone-in lamb in all of my lamb curry recipes as it adds a deeper depth of flavour and taste.

You could substitute with boneless lamb if you choose to, but as a general rule lamb on the bone does taste better as they are high in fat, and the juices that are released from the juices as the lamb cooks make the karahi absolutely delicious.

Lamb karahi or karahi gosht is a famous Indian curry. Lamb karahi often made with lamb or mutton is very popular in Indian restaurants all over the world!

If you are craving Indian food, just ditch the delivery and make this delicious and authentic, restaurant-style curry at home.

This lamb karahi recipe involves slow cooking lamb in a karahi or wok. The lamb is cooked along with onions, tomatoes, ginger, garlic, and a range of aromatic spices.

What isn’t to love about this restaurant-worthy recipe? Serve with homemade naan for a delicious Indian buffet.

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

• Chicken Karahi
• Peshawari Chicken Karahi
• Charsi Chicken Karahi
• Lamb Curry
• Lahori Karahi

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!

Lamb Karahi

by Nabeela Kauser

Traditionally cooked in a deep cooking pot called a karahi, hence the name, this lamb karahi recipe has authentic flavours and bursts with heat. This lamb curry recipe is popular with Indians and Pakistanis alike and is fast becoming a favourite amongst people all over the world.

5 from 18 votes

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Prep Time 15 mins

Cook Time 1 hr 25 mins

Total Time 1 hr 40 mins

Course Dinner

Cuisine Indian

Servings 6

Calories 415 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Lamb
• ▢ 2 Onions
• ▢ 3 Tomatoes
• ▢ 100 g Yoghurt
• ▢ 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 Dried Fenugreek Leaves Methi
• ▢ 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!

Video

Nutrition

Calories: 415kcalCarbohydrates: 8gProtein: 16gFat: 36gSaturated Fat: 11gCholesterol: 63mgSodium: 458mgPotassium: 447mgFiber: 2gSugar: 4gVitamin A: 634IUVitamin C: 12mgVitamin D: 0.1µgCalcium: 58mgIron: 2mg

Keyword Cooking, Curry, Food, Lamb, Mutton, Recipe

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