Authentic Karahi Kebab Recipe: Spicy, Juicy, and Irresistibly Flavourful
Discover how to make authentic Karahi Kebab recipe with this easy to follow recipe. Packed with bold spices and tender meat, this dish is perfect for a hearty meal or special occasion. Learn tips, variations, and serving ideas!
Ingredients
Ingredients for Spicy Pakistani Kebabs
- 500 grams lamb mince
- 1.5 tsp garlic, finely minced
- 1.5 tsp ginger, finely minced
- 0.5 red onion, finely chopped (you can also use a white onion)
- 1 tsp black pepper
- 1.5 tsp ground coriander
- 1.5 tsp ground cumin
- 1 tsp garam masala
- 1 tsp salt (to taste)
- 0.25 tsp turmeric powder
- 0.25 tsp red chilli powder or red crushed chilli flakes
- 2 tbsp fresh coriander
- 1 slice of bread (crust removed) blitz in food processor
- 2-3 green finger chillies, finely chopped (to taste)
Ingredients for authentic Karahi meat dish
- 4-5 tbsp olive oil
- 0.5 tsp salt (to taste)
- 1.5 tsp black pepper
- 1 tbsp ginger, finely chopped
- 1 tbsp garlic, finely chopped
- 1 tsp paprika
- 0.75 tsp coriander powder
- 0.75 tsp coriander seeds, roughly ground with mortal and pestle
- 1.5 tsp cumin powder
- 0.75 tsp turmeric powder
- 0.5 tsp nigella seeds
- 2.5 large tomatoes, finely chopped 300 grams
- 2-3 green chillies, finely chopped
- 100 ml natural yoghurt
- 25-50 ml water
- 1 tsp garam masala
- 1 tbsp julienne ginger garnish
- 1 handful of fresh coriander, finely chopped garnish
Instructions
Making the Kebabs
- Put all the kebab ingredients in a bowl and mix by hand. Leave to marinate at least 2 hours, ideally overnight.
- Make up seekh kebabs (see my seekh kebab recipe for the shape). It doesn't need to be perfect. If you prefer, you can make them into round shaped kebabs like in my Pakistani kebab recipe. The shape does not really make a difference to the dish, it's down to your personal preference.
- Bake (10-12 minutes 180C fan assisted oven, spray with oil) , shallow fry (7- 9 minutes until cooked through), grill (10-12 minutes) or air fry (15 minutes on 180C, spray with oil, flip half way).
- Once cooked, cut the kebabs into 1.5inch to 2 inches long.
Making the Karahi Base
- Heat the oil in your karahi/wok/saucepan and then turn the heat to low and add the salt, black pepper, garlic, ginger, paprika, coriander powder, cumin powder, turmeric powder, nigella seeds and stir through until the garlic and ginger flavour has reduced.
- Then add the kebabs, tomatoes, green chillies, natural yoghurt and water, cover the karahi or pan with a lid and let it cook for 10 minutes on a low heat. Keep stirring at intervals to check the kebabs are not sticking to the pan, if it is sticking, add splashes of water.
- Remove the lid and let the kebabs cook for a further 5 minutes until the masala has dried out and you can see the oil is separating from the masala.
- Add the garam masala and stir through.
- Garnish with the julienne ginger and fresh coriander. Serve with naan, chapati or rice.
