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 1/2 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!
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