Lamb Karahi
Lamb karahi, also known as karahi gosht, is a popular Indian and Pakistani dish made with tender pieces of lamb, diced tomatoes, onions, green chili peppers, and a blend of aromatic spices.
Ingredients
- 500 g Lamb
- 50 ml Oil
- 2 Onions
- 3 Tomatoes
- 100 g Yoghurt
- 1 tsp Chilli Powder
- 2 tsp Turmeric Powder
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garam Masala
- 1 tsp Cumin Powder
- 1 tsp Dried Fenugreek Leaves
- 200 ml Water
Instructions
- Heat oil in a wok or karahi pot on low-medium heat before adding the finely sliced onions.
- Cook the onions for 3-4 minutes on medium heat until the onions start to soften and become translucent
- Add the lamb and allow to cook for 10 minutes then add the salt and mix
- Then add the chopped tomatoes into the pan and cook for 3-4 minutes until the tomatoes are soft.
- Add the chilli powder, turmeric powder, ginger paste, garlic paste, black pepper, and garam masala then cook the spices for 2-3 minutes.
- Add the water and reduce the heat to low-medium then leave to cook for 40-45 minutes depending on your meat - if the lamb is still tough add more water and cook for longer.
- Increase the heat to medium and add the yoghurt before stirring immediately and cook for 10-15 minutes – it is important to stir immediately and continuously to prevent the yoghurt from curdling.
- Add the cumin seeds, dried fenugreek leaves, bullet chillies, and ginger and leave to cook for 2-3 minutes
- Garnish with coriander and enjoy with naan or boiled rice!
Notes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 415kcalCarbohydrates: 8gProtein: 16gFat: 36gSaturated Fat: 11gCholesterol: 63mgSodium: 458mgPotassium: 447mgFiber: 2gSugar: 4gVitamin A: 634IUVitamin C: 12mgCalcium: 58mgIron: 2mg
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