30min 2 ppl
Lamb Karahi
80 minutes
2 people
Hard
80 min · 11 steps
Hard: over 60 min or 12+ steps
440 kcalper person
Protein 44g
Carbs 8g
Fats 28g
About this dish
Bone-in lamb chops or shoulder pieces cooked in the classic Pakistani style — braised down with tomatoes, garlic, and green chillies in a karahi until the oil separates into a thick, intensely flavoured masala.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Tomatoesmedium, roughly chopped2
- Garlic Clovesminced3
- Fresh Gingercut into thin matchsticks15 g
- Green Chillies1 slit, 1 finely sliced for garnish2
- Fresh Corianderroughly chopped0.5 small handful
Meat & Poultry
- Lamb Chopsbone-in, or shoulder pieces450 g
Dairy & Eggs
- Ghee or Vegetable Oil2 tbsp
Dried Goods
- Water50 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander0.5 tsp
- Ground Cumin0.25 tsp
- Black Pepperfreshly ground0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Utensils
- Large karahi or heavy pan
- Lid
- Wooden spoon
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Roughly chop the tomatoes, mince the garlic, and cut the ginger into thin matchsticks (reserve half for garnish). Slit 1 green chilli lengthways and finely slice the other for garnish. Roughly chop the fresh coriander.
Approx. 10 minutes
2
Heat the ghee in a large karahi or heavy pan over high heat. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
3
Add the lamb pieces and sear for 4–5 minutes, turning, until browned on all sides.
Approx. 5 minutes
4
Add the garlic and half the ginger matchsticks. Stir for 2 minutes until fragrant.
Approx. 2 minutes
5
Add the chopped tomatoes and the slit green chilli. Stir well to combine.
Approx. 1 minutes
6
Add the ground coriander, ground cumin, and black pepper. Pour in 50ml water and stir.
Approx. 1 minutes
7
Cook on high heat for 5 minutes to bring everything to a vigorous simmer.
Approx. 5 minutes
8
Reduce heat to low, cover, and cook for 50 minutes, stirring occasionally, until the lamb is tender.
Approx. 50 minutes
9
Remove the lid, increase heat to high, and cook for 10 minutes, stirring frequently, until the sauce reduces to a thick, oily masala. Check the lamb's internal temperature reaches 70°C using a meat thermometer.
Approx. 10 minutes
10
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
11
Serve garnished with the remaining ginger matchsticks, sliced green chilli, and fresh chopped coriander.
Approx. 1 minutes
