Lamb Karahi Recipe

Ingredients

• 500 gboneless lamb, cut into small pieces
• 4–5ripe vine tomatoes
• 2onions or shallots, finely chopped
• 1 tbspgarlic, finely chopped
• 1 tbspginger, finely grated or made into a paste
• 3 tbspyoghurt
• 2 tbspghee
• 2 tbspoil
• 4–5green chillies, thinly sliced and divided in half
• 1 handfulcoriander
• ½ tspsalt, or to taste
• 360 ml (1½ cups)water, plus more if needed
• 1 tspginger paste or finely grated ginger
• 1 tspgarlic paste or finely grated garlic
• ½ tspgaram masala
• ½ tspsalt
• 1 tbspyoghurt
• 1 tspchilli powder or paprika
• ½ tspground coriander
• 1½ tspgaram masala
• 1 tspcumin seeds
• ¼ tspblack pepper
• ½ tspturmeric
• to tastefresh ginger, cut into thin strips

Instructions

1. 1

   Marinate the lamb

   Cut the lamb into small bite-sized pieces. Mix with the salt, garam masala, yoghurt, ginger paste and garlic paste. Leave to marinate for 15 minutes to 1 hour, or refrigerate for longer if convenient.

2. 2

   Heat the fats

   Set a heavy-based pan over medium-high heat. Add the ghee and oil, then stir in the cumin seeds.

3. 3

   Cook the onions

   When the cumin seeds begin to pop, add the chopped onions and stir for 1–2 minutes, until translucent. Add the garlic paste and ginger paste, and cook until the onions are lightly browned.

4. 4

   Soften the tomatoes

   Add the chopped tomatoes and half the sliced green chillies. Cook until the tomatoes soften, then stir in the chilli powder, turmeric, garam masala, ground coriander and black pepper.

5. 5

   Brown the lamb

   Add the marinated lamb and cook over medium-high heat for 3–4 minutes, stirring as it cooks.

6. 6

   Add the water

   Pour in the water, season with salt and bring the curry to a simmer.

7. 7

   Simmer until tender

   Stir in the yoghurt and cover the pan. Simmer over low-medium heat for 1½ hours, stirring occasionally, until the lamb is tender. Add more water if the curry becomes too thick.

8. 8

   Finish the curry

   Once the lamb is tender, turn off the heat. Scatter over the remaining chopped green chillies and coriander.

9. 9

   Garnish and serve

   Transfer the curry to a serving dish and finish with the ginger strips.

What is lamb karahi?

Karahi takes its name from the deep, rounded pan traditionally used to cook this South Asian curry. Lamb karahi is associated with Pakistani and North Indian cooking, where meat is cooked with tomatoes, aromatics and assertive spices.

This version builds a tomato-rich sauce before adding marinated lamb, then simmers it gently until tender. Green chillies, coriander and fresh ginger bring a bright finish to the slow-cooked curry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 562 calories, 24g protein, 16g carbs, 45g fat.

The lamb provides most of the protein, while the tomatoes and onions contribute carbohydrates. Ghee and oil account for much of the fat in the dish; serve it with a modest portion of rice or naan and add vegetables or salad to balance the plate.

Marinating the lamb

Yoghurt and spices coat the lamb before it goes into the pan, giving the meat a head start on flavour. Keep the pieces small as directed so they cook through during the simmer.

The recipe allows 15 minutes to 1 hour at room temperature, or a longer rest in the fridge. If you marinate it in the fridge, allow the lamb to lose its chill before cooking.

Building the sauce

Cumin seeds: let them pop in the hot ghee and oil to release their aroma before adding the onions.

Tomatoes: cook them until soft before adding the ground spices, so they form the base of the curry rather than staying in firm chunks.

Spices: stir them into the softened tomato mixture, then add the lamb and cook it briefly before pouring in the water.

Getting tender lamb

The covered, low-medium simmer is the key to the lamb becoming tender. Keep it gentle rather than letting the curry boil hard, and stir from time to time so the sauce cooks evenly.

The method gives a simmering time of 1½ hours. Check for tenderness towards the end; if the meat is not tender yet, continue simmering and add a little water if the sauce has become too thick.

Balancing the finish

The remaining green chillies and coriander go in after the heat is turned off. This keeps their fresh, lively character distinct from the deeper flavour of the cooked sauce.

Thin ginger strips add a sharp, aromatic garnish. Add them just before serving so they remain noticeable against the soft lamb and rich curry.

What to serve with it

Plain naan is useful for scooping up the thick tomato sauce, while rice makes a simple base for the curry. Choose whichever suits the meal and the amount of sauce you want to serve alongside the lamb.

A fresh salad or plain vegetables can add a crisp contrast to the rich, spiced curry. Keep accompaniments simple so the lamb and sauce stay at the centre of the plate.

Recipe notes & tips

• Cut the lamb into evenly sized small pieces so they cook at a similar rate.
• Have the spices measured and ready before you start cooking the sauce.
• Stir occasionally during the covered simmer to help prevent the sauce catching on the pan.
• Add water a little at a time if the curry thickens too much before the lamb is tender.
• Taste the sauce before serving and adjust the salt to suit.

Variations

• Milder curry: use paprika in place of chilli powder and reduce the green chillies.
• More heat: keep the chilli powder and add the green chillies to taste.
• Chicken karahi: use chicken instead of lamb and check it is cooked through before serving.
• Extra tomato: add another ripe tomato for a looser, more tomato-forward sauce.
• Fresh finish: serve with extra coriander and ginger strips scattered over the top.

Common mistakes to avoid

• Rushing the onions: cook until translucent and lightly browned so they have time to flavour the sauce.
• Adding spices too early: wait until the tomatoes have softened, then stir the spices through the sauce.
• Boiling hard: keep the covered curry at a gentle simmer to help the lamb become tender.
• Letting the sauce catch: stir occasionally and add more water if it gets too thick.
• Adding all the chillies at once: reserve half for the end as directed for a fresher finish.

How to store

Cool leftovers promptly and store in a covered container in the fridge for up to 3 days. Reheat in a saucepan over a low heat until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions