So you are after a delicious recipe for your favorite lamb curry. You are scrolling through the Google search results and flipping the pages of your cookbook to find that perfect recipe. Well, let me tell you, don’t waste your time anymore because I’m going to share the absolutely delicious recipe that you’re looking for. Yes, I’m talking about this easy lamb karahi recipe. A simple curry made in a karahi or kadai – a deep pot which is traditionally used to make delicious curries. But hey, don’t worry, you don’t require a kadai to make this curry. Just get your favorite large frypan. Alright, let’s move on to the recipe. Start with preparing a simple paste combining the flavors of ginger, garlic and green chilies. I highly recommend the use of fresh ingredients in this recipe, they really make this curry super flavorful. marinate the lamb pieces in this paste for about 30 minutes. Now, the cooking process involved in this lamb karahi recipe. Heat up a little oil and fry some onions. Once they are soft and translucent, you’ll need to fry the lamb pieces for a few minutes so the juices are sealed in, and lamb turns really soft and tender. Next up, cook lamb in tomatoes, yogurt and plenty of water. The cooking is done over stovetop for about 1 to 1 1/2 hours. However, if you want to speed up the process, transfer this lamb karahi to a pressure cooker and cook for about 5-6 whistles. The curry is made more flavorful with a finishing touch from kasuri methi (dried fenugreek leaves) and coriander (cilantro) leaves. And you’ll get lamb pieces cooked in a rich and thick sauce. So good! Now all that you need is fluffy rice (I really love the combo of this lamb karahi and cumin rice) or basic flatbread.
More lamb curry recipes:
Lamb Bhuna – Restaurant Style Slow Cooker Lamb Curry Lamb Rogan Josh – Restaurant Style Jamie Oliver’s North Indian Lamb Curry Lamb Korma Lamb Masala Lamb Saag Lamb Vindaloo Indian Lamb Chops Curry Indian Lamb Shank Curry
Yield: 4 Lamb Karahi | Video Print Amazingly flavorful classic lamb curry cooked in delicious sauce rich in aromatic spices Prep Time 15 minutes Cook Time 1 hour Total Time 1 hour 15 minutes Ingredients Ginger garlic paste: 1” fresh ginger, chopped 3 garlic cloves, chopped 1 large green chilies Salt to taste Lamb karahi: 2 tbsp oil 1 cup chopped onions 1 kg boneless lamb (I used leg roast) 1/2 tsp ground turmeric (turmeric powder) 1 tsp ground cumin (cumin powder) 1 tsp ground coriander (coriander powder) 1/2 tsp ground black pepper (black pepper powder) 1 tsp garam masala 1/2 tsp red chili powder 1 1/2 cups chopped tomatoes 2 tbsp yogurt Water 1 tbsp kasuri methi (dried fenugreek leaves) 2 tbsp chopped coriander (cilantro) leaves Ginger, cut into sticks, to garnish Coriander (cilantro) leaves, to garnish Instructions Ginger garlic paste:Place ginger, garlic and green chilies in a food processor. Process to a smooth paste. Set aside.Place lamb in a bowl. Add ginger-garlic paste. season with salt. Toss to coat. Cover and marinate in refrigerator for about 30 minutes.Lamb karahi:Heat oil in a large pan over medium-high heat. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until soft and translucent. Add lamb. Sauté, stirring occasionally, for about 5 minutes or until it starts to brown. Add ground turmeric, ground cumin, ground coriander, black pepper powder, garam masala and red chili powder. Sauté, stirring, for 1 minute or until fragrant.Stir fry for 10 minutes. Add tomatoes. Stir to combine. Simmer for 15 minutes or until tomatoes turn mushy. Add yogurt. Pour in 1 cup water. Stir to combine. Cover and cook for about 45 minutes. Remove lid. Add kasuri methi (dried fenugreek leaves) and coriander (cilantro) leaves. Stir to combine. Heat through.Garnish with ginger and coriander (cilantro) leaves. Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 854Total Fat 60gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 33gCholesterol 243mgSodium 350mgCarbohydrates 12gFiber 2gSugar 5gProtein 64g © Nish Kitchen Cuisine: Indian / Category: Side Dishes Like this lamb karahi recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
Place lamb in a bowl. Add ginger-garlic paste. season with salt. Toss to coat. Cover and marinate in refrigerator for about 30 minutes.
Lamb karahi:
Heat oil in a large pan over medium-high heat. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until soft and translucent. Add lamb. Sauté, stirring occasionally, for about 5 minutes or until it starts to brown. Add ground turmeric, ground cumin, ground coriander, black pepper powder, garam masala and red chili powder. Sauté, stirring, for 1 minute or until fragrant.Stir fry for 10 minutes. Add tomatoes. Stir to combine. Simmer for 15 minutes or until tomatoes turn mushy. Add yogurt. Pour in 1 cup water. Stir to combine. Cover and cook for about 45 minutes. Remove lid. Add kasuri methi (dried fenugreek leaves) and coriander (cilantro) leaves. Stir to combine. Heat through. Garnish with ginger and coriander (cilantro) leaves.
