Easy Lamb Karahi Recipe

Name: Easy Lamb Karahi Recipe
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Ingredients: 2 lb lamb bone-in or boneless; 1/2 cup vegetable oil.; 1 medium size garlic (minced); 2- inch piece of ginger (minced); 5 medium tomatoes (diced); 1 large white onion (chopped); 2-3 green chilies (chopped); 1 cup of yogurt; 1 cup of water; 1 tsp cumin powder; 1 tsp coriander powder; 1/2 tsp turmeric powder; Black pepper powder; Salt to taste; 1 tsp garam masala; 1 inch julienned ginger for garnishing; some fresh leaves of fresh coriander for garnishing; 1 green chili julienne shape cut for garnishing

There is always a craving for eating something new with different tastes of garlic and other vegetables. You might have heard about the karahi from other people, and they refer to it to try due to its tender and delicious taste.

In different varieties of karahi, the most authentic and delicious one is lamb karahi, which is cooked in cooking vessels, including various ingredients like many varieties of spices, garlic, ginger, tomatoes, onion, and gnashing of your choice.

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History Of Karahi:

Basically, the dish karahi originates from Pakistan and Punjab, India, where it has been enjoyed for centuries. The name ‘karahi’ is derived from the cooking skillet in which it is prepared and served. The skillet, known as a kadai or wok, is integral to the dish’s preparation and imparts a unique and distinct flavor. When people are unsure of what to eat or have no other options, they often choose chicken, mutton, lamb, or beef karahi, which is why it remains popular after many decades.

Why Will You Love Lamb Karahi Recipe?

I think the reason to describe why you will love this recipe is indescribable, but I have short-listed some of the critical factors to make it loveable, which are given below:

Rich Flavor: The lamb karahi comes with a bursting and strong aromatic flavor that gives it a rich taste reminiscent of something different.
Tenderness: Cooking on a stove at a moderate temperature gives the meat a tender taste.
Versatility: The karahi is a versatile dish so you can replace it with your preferred choice.
Easy: For a new one, it’s not easy, but when you understand the ingredients and preparation steps, it is more accessible for everyone.
Cultural Experience: Trying out lamb karaahi gives you a chance to experience the cultural experience of Pakistan and India.

Serving	Calories	Prep. Time	Cooking Time	Rest Time	Total Time
5	450 kcal per person	15 mins	1 hr. 45 mins	0 min	2 hrs.

Lamb Meat Selection:

Choosing the right lamb for karahi is crucial, as it is the base ingredient. Many people overlook this aspect and end up disappointed with the taste. This is often because they haven’t selected the right lamb meat. Before making your choice, consider the following factors:

Fresh Quality: Always use high-quality and fresh meat. The lamb meat should be pink in color and have a firm structure.
Selection: For meat karahi, whether lamb, always opts for shoulder or leg side meat. This is because they have optimal fat, making karahi more tender and flavorful.
Bone-in Vs. Boneless: Selecting bone-in or boneless meat is ultimately a personal choice, but from my point of view, bone-in meat karahi is more delicious due to the bone marrow taste.
Trimming: Always trim the extraordinary fat from the meat. While a specific amount of fat is bearable, extra makes the karahi greasy.

Kitchen Utensils:

Cooking Pot Or a Karahi.
Wooden Spoon Or Spatula.
Small Mixing Bowl.
Vegetables Cutting Board And Knife.
Measuring Cups And Spoons.

Key Ingredients:

2lb lamb bone-in or boneless	Check Price
1/2 cup vegetable oil.	Check Price
1 medium size garlic, minced	Check Price
2-inch piece of ginger, minced	Check Price
5 medium tomatoes, diced	Check Price
1 large white onion, chopped	Check Price
2-3 green chilies, chopped	Check Price
1 cup of yogurt	Check Price
1 cup of water	Check Price
1 tsp cumin powder	Check Price
1 tsp coriander powder	Check Price
1/2 tsp turmeric powder	Check Price
Black pepper powder	Check Price
Salt to taste	Check Price
1 tsp garam masala for garnishing	Check Price
1 inch julienned ginger for garnishing	Check Price
some fresh leaves of fresh coriander for garnishing	Check Price
1 green chili match stick shape cut for garnishing	Check Price

//**tsp = teaspoon & tbsp. = tablespoon**//

Ingredients Alternatives:

You’ll need all the ingredients listed above to make a lamb karahi in your home kitchen. This is because the taste will definitely change if you change any of them. That is why I suggest you use the same of them.

Making Lamb Karahi (Step-By-Step):

Step-1:

First of all take oil in a cooking pot or deep skillet and heat it.

Step-2:

Add the chopped onion and saute it well until the color changes to golden brown.

Step-3:

Add the garlic and ginger paste and stir it until fragrant.

Step-4:

Add diced tomatoes and some green chiles. Cook until tomatoes turn to thick curry or gravy.

Step-5:

Add the lamb meat and saute it in the mixture until the color changes.

Step-6:

Add water and cover it with a lid for 40-50 minutes depending on the size of lamb meat and stirring occasionally.

Step-7:

After 40-50 minutes, remove the lid, and you will see that the lamb’s meat is cooked. Stir the spoon until the water dries in the cooking pot.

Step-8:

Now, take a small mixing bowl. Add yogurt and cumin powder, coriander powder, turmeric powder, and black pepper powder in it. Mix all the ingredients well in the mixing bowl.

Step-9:

Pour the yogurt mixture over the lamb in the pan, stirring continuously to combine well.

Step-10:

After simmering in the yogurt mixture and tossing well, the oil starts separating the lamb curry, which means your dish is ready.

Step-11:

Take a serving platter and add this lamb curry karahi to it. Garnish it with garam masala, fresh coriander leaves, julienne-shaped ginger, and green chilies.

//**After following all the steps carefully your dish is ready to be served and enjoyed to satisfy the hunger.**//

Alternative Cooking Method:

The previous method is the authentic one and is still being used in homes and dhabas. However, some restaurants, due to lack of time, opt for the alternative method, which is:

First, cook the lamb meat in a pressure cooker at 80-90 percent by adding water, chopped onion, green chilies, ginger paste, garlic paste, tomatoes, and salt.
After this, transfer it to a wok pot and add the yogurt mixture mentioned above in step 8.
Saute all the ingredients well until the dish is ready to serve.

Secret Tips For Better Results:

Always use fresh ingredients because they are important in the rich flavor.
For better results, always cook the kaarahi on low flame. This gives a more tender and juicy taste to the meat.
Always use bone-in lamb meat for good results in taste due to bone marrow.
Keep in mind the garnishing and allow it to rest for 1-2 minutes after cooking. This allows the flavors to meld together.

Flavor Variation:

If you plan to make an authentic recipe, follow the steps above, but if you want a different taste, you can change something. The suggestion is given below:

Butter Karahi: For butter-like taste, use butter instead of vegetable oil.
Mint: You can add some chopped mint leaves for a refreshing twist.
Smoky Flavor: Adding a drizzle of liquid smoke and a sparkle of smoked paprika can get a smoky flavor.
Citrus Aroma: Adding lemon, lime zest, or juice to curry gives a unique citrus taste.
Spicy Flavor: Add Kashmiri red chili or hot sauce for a bold and hearty taste.

Serving Suggestion:

Karaahi’s is one of the few dishes that can’t be served alone; they always need other side dishes. Here are some suggestions are:

With Naan, Bread, or Chapati.
With Steamed Basmati Rice.
With Lemon Wedges or Salad.
With Raita or Chutney.

Storage Guidelines:

It’s impossible to have leftover lamb curry karahi when you eat, but if you have some leftovers, you can store them for future use. However, keep in mind the following factors:

Always cool it down to room temperature before transferring it to the freezer.
Always store in airtight jars or food-grade storage bags.
Using it within 1-2 days is advisable, but you can keep it for up to 3-4 days.
When ready to eat the stored or frozen karahi, always thaw it for at least 4-5 hours.
Reheat it over medium flame in a saucepan.

When To Make Lamb Karahi?

Lamb karahi is a flexible and delicious dish you can make any time of the year. However, there are certain events or occasions when making lamb karahi can be particularly fit;

For Family Dinner
For Weekend Gettogather & Parties
Special Occasion.
Entertaining guests.

FAQs:

Karahi of lamb can be spicy, but the level of spiciness entirely depends on personal preferences. For me, I like the light black pepper karahi the most.

The difference between lamb and mutton karahi is the type of meat used. Karahi of lamb is made with lamb meat, and mutton karahi is made with goat or sheep meat.

Lamb karahi is a Pakistani and north Indian curry characterized by its rich and aromatic gravy made with a mixture of different spices.

Karahi of Lamb typically includes lamb’s meat, onion, garlic, ginger, tomatoes, green chilies, yogurt, and spices. All these ingredients give a taste of deliciousness and tenderness.

Conclusion:

In final words, Lamb Karahi is a flavorful and tender dish from Pakistan and India, prepared with aromatic spices and fresh ingredients like lamb meat, tomatoes, garlic, and ginger. Its rich history and versatility make it a favorite for family dinners, gatherings, and special occasions. With secret tips for perfect flavor and variations for personal preference, this dish offers a delightful dining experience, perfect for satisfying any craving or entertaining guests.

Easy Lamb Karahi Recipe

Lamb Karahi is a flavorful and tender dish from Pakistan and India, prepared with aromatic spices and fresh ingredients like lamb meat, tomatoes, garlic, and ginger. Its rich history and versatility make it a favorite for family dinners, gatherings, and special occasions. With secret tips for perfect flavor and variations for personal preference, this dish offers a delightful dining experience.

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Prep Time 15

Cook Time 1 45

Total Time 2

Course Main Course

Cuisine Indian, Pakistan

Servings 5

Calories 450 kcal

Equipment

Cooking Pot Or a Karahi
Wooden Spoon Or Spatula
Mixing Bowl
Vegetables Cutting Board And Knife
Measuring Cups And Spoons

Ingredients

2 lb lamb bone-in or boneless
1/2 cup vegetable oil.
1 medium size garlic minced
2- inch piece of ginger minced
5 medium tomatoes diced
1 large white onion chopped
2-3 green chilies chopped
1 cup of yogurt
1 cup of water
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
Black pepper powder
Salt to taste
1 tsp garam masala
1 inch julienned ginger for garnishing
some fresh leaves of fresh coriander for garnishing
1 green chili julienne shape cut for garnishing

Instructions

First of all take oil in a cooking pot or deep skillet and heat it.
Add the chopped onion and saute it well until the color changes to golden brown.
Add the garlic and ginger paste and stir it until fragrant.
Add diced tomatoes and some green chiles. Cook until tomatoes turn to thick curry or gravy.
Add the lamb meat and saute it in the mixture until the color changes.
Add water and cover it with a lid for 40-50 minutes depending on the size of lamb meat and stirring occasionally.
After 40-50 minutes, remove the lid, and you will see that the lamb’s meat is cooked. Stir the spoon until the water dries in the cooking pot.
Now, take a small mixing bowl. Add yogurt and cumin powder, coriander powder, turmeric powder, and black pepper powder in it. Mix all the ingredients well in the mixing bowl.
Pour the yogurt mixture over the lamb in the pan, stirring continuously to combine well.
After simmering in the yogurt mixture and tossing well, the oil starts separating the lamb curry, which means your dish is ready.
Take a serving platter and add this lamb curry karahi to it. Garnish it with garam masala, fresh coriander leaves, julienne-shaped ginger, and green chilies.

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