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.
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!
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Notes
Nutritional facts:The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.