Lamb Karahi (mutton karahi)
Lamb Karahi recipe features tender lamb, rich tomato base, aromatic spices, fresh aromatics, creamy yogurt topped with crunchy cilantro.
Ingredients
- 1 kg Lamb shoulder cut into bite-sized pieces
- 3-4 tomatoes roughly chopped
- 2 green chilies slit lengthwise
- 1 onion large
- ¼ cup ginger-garlic paste
- ½ cup plain yogurt
- ¼ cup coriander leaves chopped
- ¼ cup fresh ginger chopped
- 7-8 tbsp oil
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tsp red chili powder
- ½ tsp turmeric powder
- ½ tsp garam masala warming spices
- salt to taste
Instructions
- In a bowl combine lamb, ginger-garlic paste, yogurt, coriander powder, cumin powder, red chili powder, turmeric powder, and salt.
- Mix well and let it marinate for at least 30 minutes.
- Add a pinch of baking soda to the marinated lamb. This would help to tenderize the meat and reduce cooking time.
- Heat oil or ghee in a karahi or any pan which have a heavy bottom on medium-high heat.
- Add the sliced onions and fry until they turn golden brown.
- Add a pinch of sugar to the onions while frying for faster caramelization and a richer color.
- Add the marinated lamb and cook it until browned on all sides.
- Reduce heat to medium, add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and release their juices. They would form a thick gravy.
- If you are using canned tomatoes, add a teaspoon of sugar to balance the acidity.
- Add chopped ginger and garam masala powder also called warming spices. They are a mixture of many spices and you can get them from the store in a pack.
- Mix well chopped ginger and warming spices and simmer for about 15-20 minutes, or until the lamb is tender and cooked through.
- Garnish with chopped coriander leaves and serve hot with naan, roti, or rice.