Lamb Karahi is a bold and flavorful Pakistani curry, traditionally cooked in a wok-like pan called a karahi. Tender lamb is simmered with tomatoes, garlic, ginger, and a blend of warming spices, creating a rich, aromatic sauce that clings beautifully to the meat. Often finished with fresh cilantro and green chilies, this dish is best enjoyed with naan or rice for a hearty, comforting meal.
Lamb Karahi (Pakistani Lamb Curry)
Ingredients
- 1/2 cup vegetable oil
- 1 pound bone-in lamb pieces, cut into 2-inch pieces
- 6 garlic cloves, minced
- 1 inch fresh ginger, minced
- 2 tsp red chili powder
- 1 tsp black pepper, freshly ground
- 1/2 tsp cumin seeds, crushed
- 1/2 tsp coriander seeds, crushed
- Salt, to taste
- 1 pound tomatoes, chopped
- 3 green chilies
- 1/2 cup coriander (cilantro) leaves, chopped
- 1/2 tsp fresh lemon juice
- 1/2 tsp fresh ginger, finely sliced (julienne)
Instructions
- Heat oil in a karahi, or a wok.
- Add the lamb pieces, and fry on high heat until all the meat has changed its color. Make sure to stir every couple of seconds.
- Add the minced ginger and garlic, and fry for about 2 minutes untill the flavor of the ginger and garlic is released.
- Add the red chili powder, black pepper, cumin seeds, coriander seeds and salt. Fry for a minute, and then add about 1 – 1 ½ cups of water. Bring to a boil, and then turn the heat to low.
- Cook the lamb on simmer for about 45 minutes, adding water if needed. The lamb will be about 70% tender by this time. If it isn’t, cook for a few minutes longer.
- Once the lamb is about 70% tender, turn heat to medium-high and add the chopped tomatoes. Cook on medium high, stirring every minute or so to mash the tomatoes. As the tomatoes cook, they will soften and combine with the spices to form a thick gravy. This process will take about 15 – 20 minutes, and in this time the lamb will also be completely cooked through. If the gravy starts sticking to the bottom of the pan, add a few splashes of water. Remember this is a dry style curry, so there won’t be a lot of gravy.
- The lamb curry is done when you can see the oil separating from the gravy on the sides, and the lamb is tender.
- Turn the heat to low at this stage and add green chilies, chopped coriander (cilantro) leaves, and fresh lemon juice. Let the karahi cook for about 2 minutes more.
- Turn off the heat, garnish with sliced ginger, and serve hot with naan.
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