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.
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.