Lamb Karahi Recipe: Authentic Pakistani Spicy Lamb Curry for a Flavourful Feast

Introduction to this Pakistani Lamb Curry

This lamb Karahi recipe is a quintessential dish in Pakistani and North Indian cuisine, known for its rich, spicy flavours and tender chunks of lamb cooked in a thick, aromatic gravy. Named after the karahi, a traditional wok-like cooking vessel, this dish is a staple at family gatherings, celebrations, and even casual dinners.

The combination of succulent lamb, fiery spices, and fresh herbs creates a symphony of flavours that’s hard to resist. Whether you’re a fan of spicy food or simply looking to explore the vibrant world of South Asian cuisine, Lamb Karahi is a must-try dish that promises to delight your taste buds. In this article, we’ll guide you through the process of making this iconic dish at home, along with tips, variations, and cultural insights.

Why make this Lamb Karahi Recipe

Lamb Karahi is more than just a dish—it’s an experience. Here’s why you should add it to your cooking repertoire:

• Rich in Flavour: The blend of spices, tomatoes, and fresh herbs creates a depth of flavour that’s both bold and satisfying.
• Versatile: It can be served with naan, rice, or even as a standalone dish.
• Nutritious: Lamb is a great source of protein, iron, and essential vitamins, making this dish both delicious and wholesome.
• Cultural Experience: Cooking Lamb Karahi is a way to connect with the culinary traditions of Pakistan and North India.
• Luxurious meal: when I tell my husband I’m cooking lamb, he asks “why who is coming to our house?”. It’s always a lamb dish I will tend to make when I have guests over or order if I’m going out to a South Asian restaurant.
• Easy to make: Although the cooking time may be on the longer side due to cooking lamb until it’s tender. There isn’t much to making this karahi, marinating the meat, throwing it in the karahi/pan and letting it cook until it’s soft. There aren’t even any onions to cut. Couldn’t be much easier!

Ingredients for lamb marination

• 1kg boneless lamb pieces, cut into small pieces
• 200ml of natural yoghurt, whisked
• 2 tsp salt (to taste)
• 2 tsp black pepper
• 1 tsp turmeric powder
• 1 tablespoon ginger, finely chopped
• 1 tablespoon garlic, finely chopped

Ingredients for Cooking the Lamb

• 7 tablespoons of olive oil
• 2 tsp cumin seeds
• 250ml water
• 4 large tomatoes, (425-450 grams) pureed
• 4 green chillies, finely chopped (to taste)

Spices for Karahi Base

• 1.5 tsp paprika
• 2 tsp coriander powder
• 1.5 tsp garam masala

Garnishing the Karahi

• 1 tablespoon of julienne ginger- garnish
• 1 handful of fresh coriander- garnish

Step by Step Instructions

1. Prepare the Lamb:
   • Wash and cut the lamb into medium-sized pieces.
   • Marinate the lamb with yogurt, ginger-garlic paste, salt, black pepper and turmeric for at least 30 minutes.

2. Cook the Lamb:

• Heat oil or ghee in a karahi or deep pan.
• Add cumin seeds and let them splutter.
• Add the marinated lamb, tomatoes, green chillies and water. Stir through.
• Once the mixture starts to come to the boil, cover with a lid and cook on medium to low heat until the meat is tender and the oil separates. This will take around 30-35 minutes. Keep stirring on an adhoc basis to ensure the lamb isn’t sticking to the karahi/ pan.
• Check the lamb is soft after this time, if not, cook for a further few minutes.

3. Add the Spices:

• Stir in coriander powder, paprika powder and garam masala, cook for a further five minutes, or until the oil rises to the surface of the karahi.

4. Finish the Dish:

• Garnish with fresh coriander and ginger juliennes.
• Serve hot with naan or rice.

Tips for a Perfect Pakistani Lamb Curry

• Use Fresh Ingredients: Fresh tomatoes, ginger, and garlic enhance the flavor of the dish.
• Cook on Low Heat: Slow cooking ensures the lamb becomes tender and absorbs the spices.
• Adjust Spice Levels: Tailor the amount of green chilies and red chili powder to your preference.
• Garnish Generously: Fresh coriander and ginger add a burst of flavour and freshness.
• Reducing cooking time: Do not miss out the marination of the lamb in the yoghurt, the yoghurt helps to tenderise the lamb, and therefore it cooks quicker. You could even marinate the lamb the night before and keep in in an air tight container in the fridge. If you do not have a karahi, use a large wok like I have done in the pictures below. This helps the lamb also cook quicker.

Variations and Customisations to this Spicy Lamb Karahi

Lamb Karahi is a versatile dish that can be customized to suit your taste:

• Creamy Version: Add a splash of cream or coconut milk for a richer texture.
• Vegetarian Twist: Replace lamb with paneer or mixed vegetables.
• Extra Spicy: Increase the amount of green chilies or add a pinch of cayenne pepper.
• Herb-Infused: Add fresh mint or fenugreek leaves for a unique flavour profile.

Serving Suggestions for this Pakistani Lamb Curry

Lamb Karahi pairs beautifully with:

• Naan or Roti: Perfect for soaking up the flavourful gravy.
• Steamed Rice: A classic combination for a hearty meal.
• Raita: A cooling yogurt side dish to balance the spices.
• Salad: A fresh cucumber or onion salad adds a refreshing contrast.

Health Benefits for this Lamb Karahi Recipe

Lamb Karahi is not only delicious but also nutritious:

• High in Protein: Lamb is a great source of high-quality protein, essential for muscle repair and growth.
• Rich in Iron: Lamb provides heme iron, which is easily absorbed by the body.
• Antioxidant-Rich Spices: Turmeric, ginger, and garlic have anti-inflammatory and immune-boosting properties.
• Digestive Benefits: Spices like cumin and coriander aid digestion and improve gut health.

Cultural Significance and Origins of the Spicy Lamb Karahi

Lamb Karahi has its roots in the Punjab region, which spans parts of Pakistan and India. The dish is named after the karahi, a traditional cooking vessel that’s similar to a wok but with deeper sides. It’s a staple in Punjabi cuisine and is often prepared for special occasions, family gatherings, and festivals. The use of fresh, locally sourced ingredients and bold spices reflects the region’s agricultural abundance and culinary traditions. Lamb Karahi is more than just food—it’s a symbol of hospitality, warmth, and cultural pride.

FAQs

Q: Can I use lamb on the bone for this recipe?
A: Yes, lamb on the bone works well, but you may need to cook it a few minutes longer than boneless lamb.

Q: How long does Lamb Karahi last in the fridge?
A: It can be stored in an airtight container for up to 3 days. Reheat gently on the stovetop.

Q: Can I make this dish less spicy?
A: Absolutely! Reduce the amount of green chilies and red chili powder to suit your taste.

Q: What can I substitute for yogurt?
A: You can use coconut milk or cream for a dairy-free alternative.

Q: Can I cook Lamb Karahi in a regular pan?
A: Yes, a deep frying pan or skillet works if you don’t have a karahi. You can even use a pressure cooker to speed up the time for the lamb to tenderise, you will only need to cook it for 10-12 minutes in your pressure cooker instead of 45 minutes in the karahi or saucepan.

Conclusion

Lamb Karahi is more than just a dish—it’s a celebration of rich flavours, cultural heritage, and the joy of sharing a hearty meal with loved ones. With its tender lamb, aromatic spices, and vibrant gravy, this iconic Pakistani curry is a testament to the depth and diversity of South Asian cuisine. Whether you’re cooking for a special occasion or simply craving a flavourful, comforting meal, Lamb Karahi is a recipe that delivers on every level. Plus, it’s versatile, nutritious, and easy to customize, making it a must-try for anyone who loves exploring new flavours.

So, why not bring the taste of Pakistan to your kitchen? Try this Lamb Karahi recipe today and experience the magic of this classic dish. Don’t forget to share your culinary creations with us on social media using #LambKarahiLove—we can’t wait to see how you make this recipe your own!

See my video on Youtube, Instagram or TikTok to see how to make this lamb karahi recipe.