White Lamb Karahi

Name: White Lamb Karahi
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6
Ingredients: 1 kg bone-in lamb; 1 tbsp Salt; 1 tbsp Black pepper powder; 1 tbsp Garlic powder; 1 tbsp Ginger powder; 60 ml Oil; 1 tbsp Ghee; 3 green chillies; 250 ml Water; 120 ml Full-fat yogurt; Fresh coriander leaves, chopped; Additional green chillies, sliced; Fresh ginger, cut into slivers

Aamna Bawa 26th July 2024

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

Jump To Recipe Print Recipe Jump To Video

White lamb karahi is a Pakistani karahi made without tomatoes: bone-in lamb seasoned simply with salt, black pepper, garlic and ginger, simmered until tender, then finished with yoghurt for a mild, creamy sauce.

It’s one of the simplest recipes on the site, with just a handful of ingredients. Aamna lets the lamb do the talking, with green chillies and fresh ginger on top.

Why this recipe works

No tomatoes or heavy spices. The flavour of the lamb and yoghurt comes through.
Black pepper for warmth. A full tablespoon gives heat without red chilli.
Reduced before the yoghurt. Cooking off the liquid first gives a thick, clinging sauce.

Tips for the best white lamb karahi

Use bone-in lamb. It gives more flavour to such a simple sauce.
Simmer until really tender. About an hour, covered, on low heat.
Lower the heat for the yoghurt. Stir it in gently so it doesn’t split.
Finish fresh. Scatter over coriander, sliced green chillies and ginger slivers.

What to serve with white lamb karahi

Serve with naan or rice. For a creamier white curry, try our Mughlai white mutton handi, or for a classic red karahi, our lamb karahi.

White Lamb Karahi FAQs

What is white karahi?

A karahi made without tomatoes or red chilli powder, using black pepper, garlic, ginger and yoghurt, so the sauce stays pale.

Can I make it with mutton?

Yes. Mutton takes longer to become tender, so allow extra simmering time and more water if needed.

Is white lamb karahi spicy?

It’s mild, with warmth from black pepper and green chillies.

What is the difference between white karahi and lamb karahi?

Lamb karahi uses tomatoes and Kashmiri chilli for a red sauce. White karahi skips both and uses yoghurt instead.

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

White Lamb Karahi

Experience the rich and aromatic flavours of White Lamb Karahi, a classic dish that brings out the natural taste of lamb with a blend of simple yet potent spices. This dish is perfect for those who appreciate the subtleties of well-seasoned meat without overpowering heat or spice.

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

Print Recipe

Pin Recipe

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

Marinate the Lamb:

In a large bowl, combine the lamb with 1 tablespoon each of salt, black pepper powder, garlic powder, and ginger powder.
Mix thoroughly to ensure the lamb pieces are evenly coated with the spices.

Cook the Lamb:

Heat 60ml of vegetable oil in a large pan over medium to high heat.
Add the marinated lamb pieces to the pan. Listen for that satisfying sizzle as the lamb begins to cook.
Add 1 tablespoon of ghee to the pan, enhancing the richness of the dish.
Fry the lamb for about 5 minutes, stirring occasionally until the meat browns and the spices are fragrant.

Add Aromatics and Simmer:

Midway through browning the lamb, add the slit green chillies for a subtle heat and aromatic freshness.
Pour in 250ml of water, or one large mug’s worth, depending on your preference. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover the pan with a lid, and let it simmer for about 60 minutes or until the lamb is tender and fully cooked.

Finish the Dish:

Once the lamb is tender, remove the lid and increase the heat to high to reduce the liquid, stirring frequently to prevent sticking.
Lower the heat to medium-low and gently stir in the whipped yogurt, ensuring it blends smoothly without curdling.
Continue cooking for a few more minutes until the sauce slightly thickens.

Garnish and Serve:

Sprinkle additional black pepper over the dish for an extra layer of flavour.
Garnish with freshly chopped coriander leaves, additional sliced green chillies, and slivers of fresh ginger.
Serve hot with naan or steamed rice, and enjoy the subtle, nuanced flavours of this White Lamb Karahi.