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A Punjabi Chicken Karahi is an onion and tomato based dish with plenty of garlic and ginger added as well.
This Punjabi recipe carefully blends spices for a subtle yet tasty dish. Our recipe uses a base curry sauce but if you don’t have one to hand you could use more chopped tomatoes or a little water but that will reduce the depth of flavour.
Green cardamom, like the black variety, is part of the ginger family. The green cardamom plant, elettaria, is also known as true cardamom and is the most popular variety of cardamom. It is used to flavour food and drink, as a spice and in medicine.
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.