Lamb karahi. Who can resist an utterly delicious curry? Featuring succulent lamb cooked in aromatic spices, this classic favorite is super easy to make at home and amazingly flavorful.
So you are after a delicious recipe for your favorite lamb curry. You are scrolling through the Google search results and flipping the pages of your cookbook to find that perfect recipe. Well, let me tell you, don’t waste your time anymore because I’m going to share the absolutely delicious recipe that you’re looking for.
Yes, I’m talking about this easy lamb karahi recipe. A simple curry made in a karahi or kadai - a deep pot which is traditionally used to make delicious curries. But hey, don’t worry, you don’t require a kadai to make this curry. Just get your favorite large frypan.
Alright, let’s move on to the recipe. Start with preparing a simple paste combining the flavors of ginger, garlic and green chilies. I highly recommend the use of fresh ingredients in this recipe, they really make this curry super flavorful. marinate the lamb pieces in this paste for about 30 minutes.
Now, the cooking process involved in this lamb karahi recipe. Heat up a little oil and fry some onions. Once they are soft and translucent, you'll need to fry the lamb pieces for a few minutes so the juices are sealed in, and lamb turns really soft and tender.
Next up, cook lamb in tomatoes, yogurt and plenty of water. The cooking is done over stovetop for about 1 to 1 ½ hours. However, if you want to speed up the process, transfer this lamb karahi to a pressure cooker and cook for about 5-6 whistles.
The curry is made more flavorful with a finishing touch from kasuri methi (dried fenugreek leaves) and coriander (cilantro) leaves. And you’ll get lamb pieces cooked in a rich and thick sauce. So good!
Now all that you need is fluffy rice (I really love the combo of this lamb karahi and cumin rice) or basic flatbread.
More lamb curry recipes:
- Lamb Bhuna - Restaurant Style
- Slow Cooker Lamb Curry
- Lamb Rogan Josh - Restaurant Style
- Jamie Oliver’s North Indian Lamb Curry
- Lamb Korma
- Lamb Masala
- Lamb Saag
- Lamb Vindaloo
- Indian Lamb Chops Curry
- Indian Lamb Shank Curry
Lamb Karahi | Video
Ingredients
Ginger garlic paste:
- 1 inch fresh ginger chopped
- 3 garlic cloves chopped
- 1 large green chilies
- Salt to taste
Lamb karahi:
- 2 tablespoon oil
- 1 cup chopped onions
- 1 kg boneless lamb I used leg roast
- ½ teaspoon ground turmeric turmeric powder
- 1 teaspoon ground cumin cumin powder
- 1 teaspoon ground coriander coriander powder
- ½ teaspoon ground black pepper black pepper powder
- 1 teaspoon garam masala
- ½ teaspoon red chili powder
- 1 ½ cups chopped tomatoes
- 2 tablespoon yogurt
- Water
- 1 tablespoon kasuri methi dried fenugreek leaves
- 2 tablespoon chopped coriander cilantro leaves
- Ginger cut into sticks, to garnish
- Coriander cilantro leaves, to garnish
Instructions
- Ginger garlic paste:Place ginger, garlic and green chilies in a food processor. Process to a smooth paste. Set aside.
- Place lamb in a bowl. Add ginger-garlic paste. season with salt. Toss to coat. Cover and marinate in refrigerator for about 30 minutes.
- Lamb karahi:Heat oil in a large pan over medium-high heat. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until soft and translucent. Add lamb. Sauté, stirring occasionally, for about 5 minutes or until it starts to brown.
- Add ground turmeric, ground cumin, ground coriander, black pepper powder, garam masala and red chili powder. Sauté, stirring, for 1 minute or until fragrant.Stir fry for 10 minutes. Add tomatoes. Stir to combine. Simmer for 15 minutes or until tomatoes turn mushy.
- Add yogurt. Pour in 1 cup water. Stir to combine. Cover and cook for about 45 minutes. Remove lid. Add kasuri methi (dried fenugreek leaves) and coriander (cilantro) leaves. Stir to combine. Heat through.
- Garnish with ginger and coriander (cilantro) leaves.
Video
Nutrition
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Baz says
Hi,
Thanks for sharing this.
Keen to give this a try but was hoping to gain clarity on the below please.
Can I use ghee instead of oil? If so, how much ghee?
If using tinned chop tomatoes instead of fresh tomatoes, how much should I use and shall I blitz them down in a blender first to remove the thicker chunks?
Lastly, coriander stalks, do they get discarded or can they be used in the curry? As only coriander leaves are mentioned in the recipe.
Rose Mary George says
Yes, you can use ghee, about 1-2 tablespoons. With tinned tomatoes, you don't need to puree. And the coriander - just finely chop them (stalks and leaves, discard the roots) before adding to the curry.
Baz says
Perfect. Thanks for replying.
If using tinned tomatoes, how much would be a good amount?
Would 1 tin be enough?
Is there a disadvantage to blitzing the chopped tomatoes? As I find that works well when making aloo paneer
Rose Mary George says
One would be enough. And yes, you can blitz the tomatoes if you like.
Baz says
Hi,
Thank you for your reply.
If using tinned tomatoes, is one can enough?
Is there a disadvantage to blitzing the tomatoes before applying?
Rose Mary George says
One would be enough, and you can puree the tomatoes before adding to the curry.