Restaurant Style Lamb Karahi | Karahi Gosht

Simple homemade Pakistani style karahi lamb recipe with tender lamb pieces slow cooked in rich aromatic curry sauce. This recipe is a very straightforward cooking process, cook everything in one pan with cupboard-friendly spices. Cook large batch and freeze some for busy weeknight dinners!

Full Recipe Detail ▶️ https://khinskitchen.com/lamb-karahi/

📃 Ingredients
▢500 g Lamb boneless lamb ( cut small pieces )
▢4-5 Tomatoes Ripened vine tomatoes
▢2 Onions / Shallot Finely chopped
▢1 tbsp Garlic Finely chopped
▢1 tbsp Ginger Finely grated/paste
▢3 tbsp Yoghurt
▢2 tbsp Ghee
▢2 tbsp Oil
▢4-5 Green chillies Cut thin slices ( divide in half )
▢Handful Coriander
▢½ tsp Salt Or salt to taste
▢1½ cup Water Add more water if needed
Marinade
▢1 tsp Ginger paste Or finely grated
▢1 tsp Garlic paste Or finely grated
▢½ tsp Garam masala
▢½ tsp Salt
▢1 tbsp Yoghurt
Spices
▢1 tsp Chilli powder Or paprika powder
▢½ tsp Coriander powder
▢1½ tsp Garam masala
▢1 tsp Cumin seeds
▢¼ tsp Black pepper
▢½ tsp Turmeric
Garnish
▢Ginger strips Fresh ginger cut into thin strips

📃 Instruction

First, cut the lamb meat into small bite-size pieces and mix it well with spices and set it aside.

Heat the ghee and oil and add the cumin seeds.

Next, Sauté the chopped onions for 1-2 minutes and follow with the garlic paste, ginger paste and cook until the onions are slightly brown.

Add the chopped tomatoes and green chillies and cook until the tomatoes are soft.

Add the spices and black pepper.

Follow with the lamb and  cook for 3-4 minutes with medium-high heat.

Pour the water in and season with salt.

Bring it to simmer and add the yogurt and cook until meat tender

Stir occasionally and add more water if needed.

Once the meat is tender, turn off the heat. Sprinkle the rest of chopped green chillies, and coriander.

Transfer to serving plate and garnish with ginger strips.

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