Lamb Karahi Recipe: Authentic Pakistani Spicy Lamb Curry for a Flavourful Feast
Learn how to make Lamb Karahi recipe, a classic Pakistani spicy lamb curry, with this easy recipe. Packed with bold flavours, tender meat, and aromatic spices, it’s perfect for a hearty meal!
Ingredients
Ingredients for lamb marination
- 1 kg boneless lamb, cut into small pieces
- 200 ml yoghurt I used Greek yoghurt
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp turmeric powder
- 1 tbsp garlic, finely chopped
- 1 tbsp ginger, finely chopped
Ingredients for Cooking the Lamb
- 7 tbsp olive oil or ghee
- 2 tsp cumin seeds
- 250 ml water
- 425 grams fresh tomatoes, pureed 4 large tomatoes
- 4 green chillies
Spices for Karahi Base
- 1.5 tsp paprika
- 2 tsp coriander powder
- 1.5 tsp garam masala powder
Garnishing the Karahi
- 1 tbsp julienne ginger
- 2 tbsp finely chopped fresh coriander
Instructions
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.
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.
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.
Finish the Dish
- Garnish with fresh coriander and ginger juliennes.
- Serve hot with naan or rice.