Dish description

This lamb karahi recipe (or karai) is a classic Indian curry with tender lamb pieces coated in a beautifully spiced curry sauce. This is a relatively “dry” curry so your sauce should be nice and thick.

It is relatively easy to cook and if you don’t have a base curry sauce available you can use chopped tomatoes.

A ‘karahi’ is a type of cooking pot popular in Indian cooking. Don’t worry though, you don’t need a karahi to make this delicious dish – a large frying pan, wok or saucepan will do.

lamb karahi recipe
Lam Karahi (Korai / Karai#0

How to Make Lamb Karahi (Korai / Karai)

Serves 4

Start by heating the oil in the pan, add a heaped tsp of garlic and ginger paste, followed by a tbsp of tomato puree.

After a few minutes add the spices; one teaspoon turmeric and one teaspoon of red chilli powder.

Next add the boiled onion and the lamb.  Leave to cook for a few minutes.

Add the tomato and onion paste and stir.  Sprinkle on the fresh chopped coriander, sliced green chillies and garam masala.  Stir well.

Finally add the curry sauce and a little salt to taste.

When on the plate or serving dish top with the fresh ginger and the rest of the coriander and green chillies.

And there you have it, a beautiful, authentic Lamb Karahi.

Ingredients for Lamb Karahi (Korai / Karai)

750g diced lamb

1 x tablespoon garlic & ginger paste

1 large boiled onion

2 x tablespoon tomato & onion paste

2 x tablespoon curry sauce

1 x tablespoon tomato puree

pinch of salt

1 x tablespoon olive oil

1 x teaspoon red chilli powder

1 x teaspoon turmeric

1/2 teaspoon garam masala

Fresh chopped coriander

1 chopped green chilli

A little thin sliced fresh ginger

recipe links

Links to other recipes and useful information about this recipe:

We have a Punjabi chicken karahi recipe available too!

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Jenni

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