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.
Servings: 4 portions
Equipment
- Karahi/ kadhai with lid, or deep frying pan with lid
- Wooden slotted spoon
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.
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
Calories: 347kcal | Carbohydrates: 12g | Protein: 22g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 834mg | Potassium: 583mg | Fiber: 3g | Sugar: 7g | Vitamin A: 283IU | Vitamin C: 11mg | Calcium: 106mg | Iron: 3mg
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.