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.
How to Make Lamb Karahi (Korai / Karai)
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.
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 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
Links to other recipes and useful information about this recipe:
We have a Punjabi chicken karahi recipe available too!