Lamb Karahi

Name: Lamb Karahi
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 kg bone-in lamb pieces; 1 tbsp salt; 1 tbsp ginger powder; 1 tbsp garlic powder; 1 tbsp black pepper powder; 1 tbsp Kashmiri chilli powder; 1 tbsp danya jeera; 60 ml oil; 3 medium tomatoes; 3 green chilies; 500 ml water; Fresh coriander, chopped; Fresh ginger, thinly sliced

Aamna Bawa 25th August 2024

Servings: 6 Total Time: 1 hr 5 mins Difficulty: Beginner

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Lamb karahi is a Pakistani classic of bone-in lamb seared with ginger, garlic, black pepper, Kashmiri chilli and danya jeera, then cooked down with fresh tomatoes and green chillies into a thick, rich gravy. It’s named after the karahi, the deep pan it’s cooked in.

Aamna’s version uses a short list of ingredients and takes about 1 hour 5 minutes. The tomato skins are lifted out and the flesh is crushed into the sauce.

Why this recipe works

Seared first. Five minutes of frying gives the lamb a golden crust and deeper flavour.
Whole tomatoes, skins removed. Crushed into the pan, they make a pulpy, clinging sauce.
A covered simmer. Forty-five minutes on low makes bone-in lamb tender.

Tips for the best lamb karahi

Soften the tomatoes on high. Ten minutes with the lid on loosens the skins.
Crush the tomatoes well. A potato masher works well.
Reduce if it’s watery. Simmer uncovered at the end, stirring often.
Finish fresh. Scatter coriander and thin slices of ginger over the top.

What to serve with lamb karahi

Serve with naan or rice. For more karahis, try our white lamb karahi, beef karahi or charsi chicken karahi.

Lamb Karahi FAQs

What is lamb karahi?

A Pakistani curry of lamb cooked with tomatoes, green chillies and spices in a karahi, a deep round pan similar to a wok.

What is the difference between karahi and kadai?

They’re the same pan and the same style of dish. Karahi is the Urdu name and kadai the Hindi one.

How long does lamb karahi take?

About 1 hour 5 minutes.

Can I use mutton?

Yes. Mutton needs longer to become tender, so add more water and simmer for longer.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Lamb Karahi

Lamb Karahi is celebrated for its bold and vibrant flavours. The combination of spices, tomatoes, and fresh herbs creates a complex taste profile that's both spicy and savoury

Author: Aamna Bawa Cooking Method: Curry Cuisine: Pakistani Courses: Lunch, Dinner Recipe Keys: High Protein Non Vegetarian

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Prep Time 5 mins Cook Time 60 mins Total Time 1 hr 5 mins Difficulty: Beginner Servings: 6 Estimated Cost: £ 10 Best Season: Suitable throughout the year

Instructions

Video

Season the Lamb:

In a large bowl, combine the lamb pieces with salt, ginger powder, garlic powder, black pepper powder, Kashmiri chilli powder, and danya jeera. Mix thoroughly to ensure the lamb is evenly coated with the spices.

Sear the Lamb:

Heat the oil in a medium-sized pan over medium heat. Once the oil is hot, add the seasoned lamb pieces. Fry for about 5 minutes, turning occasionally, until the lamb is seared and develops a golden-brown crust. This step is key to locking in the flavours and juices.

Add Tomatoes and Chilies:

Add the quartered tomatoes and green chilies to the pan. Stir everything together, allowing the tomatoes to release their juices and the chilies to infuse the dish with heat.

Cook the Lamb:

Pour in the water and bring the mixture to a boil. Cover the pan and cook on high heat for about 10 minutes, which helps soften the tomato skins. After 10 minutes, carefully remove and discard the tomato skins.

Mash the Tomatoes:

Using a spoon or a potato masher, crush the tomatoes in the pan to create a pulpy mixture. This will help thicken the sauce and integrate the tomato flavours into the curry.

Simmer and Thicken:

Reduce the heat to low, cover the pan, and let the lamb cook for an additional 45 minutes or until the meat is tender and the sauce has thickened. If the sauce is too watery, increase the heat and simmer uncovered until it reaches the desired consistency, stirring frequently to prevent sticking.

Finish the Dish:

Once the curry has thickened to a rich, luscious consistency, it's time to add the finishing touches. Garnish with freshly chopped coriander, additional green chilies for extra spice, and slivers of fresh ginger. These garnishes not only add a burst of colour but also enhance the flavour and aroma of the dish.