Lamb Karahi Recipe
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link
Beautifully tender lamb in a wonderful thick sauce, full of flavour and entwined with chunky onions.
See More At - hari.is/14DVwWo
I absolutely love lamb whether it's a slow roasted shoulder, a grilled chop or simply stewed in a curry. This lamb dish is one of my most popular as it's so simple to cook but has a really rich and intense flavour. And it's a dish that can be left to pretty much cook itself and doesn't need much doing to it.
It's also slightly different to most curry dishes and the style is fairly close to a balti in that it's given a blast in a cast-iron karahi once the meat is soft. It's a bit like cooking backwards because the steps are in the wrong order. The meat is tenderised and infused with ginger and garlic first, the fresh masala sauce is cooked simply from fresh tomatoes and lemony coriander seeds and then the onions are added at the end to give a chunky texture. I also add butter which again adds to the intensity. Lovely stuff.
Ingredients
600g leg of lamb or lamb neck fillet, trimmed and cubed
5 whole garlic cloves, peeled
1 tbsp ginger, grated
1 tsp salt
Masala
2 tbsp butter/ghee
3 fresh tomatoes, finely chopped
1 tsp turmeric
2 chillies, chopped finely
3 tsp coriander seeds, crushed
3 tsp of cumin seeds, crushed
1 tsp red chilli powder (optional)
1 onion, finely sliced
2 whole chillies, sliced lengthways
1 tsp garam masala
Handful coriander, chopped
Method
Place the diced lamb into a pan with garlic, ginger and salt and put the lid on the pan. Leave to cook on the lowest heat setting for 30-50 minutes until tender. Please do not worry I promise it will not burn, it will just cook gently in its own juices until it is beautifully soft and has drawn in all the garlic and ginger flavours. Stir occasionally.
In a karahi/wok heat the butter, add tomatoes and turmeric then fry to create a thick masala paste.
Add the chopped chilli, crushed cumin and coriander seeds, red chilli powder and then fry for a few minutes.
Stir in the cooked lamb with all the juice from the meat into the karahi/wok and begin to stir-fry with the tomato masala. After a few minutes add the sliced onions and halved chillies.
Stir fry the meat until the sauce thickens and you are left with it clinging to the meat entwined with delicious chunky slices of onion.
Sprinkle in the garam masala and a handful of coriander to serve.
Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
Made this a month ago, and making it again today. Excellent recipe. Your channel deserves more views.
-Cheers from Pakistan
Hi missed your comment - thanks so much for watching all the way from Pakistan and for cooking the recipe. Really glad to hear that you love the dish. Thanks so much, really hoping others find the channel so please do share. Thanks Hari
Great recipes. Do you have a recipe for gluten-free roti or nan bread?
Hair
Have tried this beautiful flovoursome dish, however I added half of green pepper!!
Thanks Colin
I would like to know where I can get a wok like that. Thank you. I have been enjoying you videos today. You are wonderful.
Hope you don't mine me asking, but what knife do you use and how do you sharpen it. It looked very sharp cutting through the tomatoes
Hi Jim I love my Japanese knives these are tojiro senko knives - They are the best but you have to look after them. Thanks Hari
I live in mediterranean France and all my friends are mad for this food. Heavenly cooking by a midlands angel
A midlands angel!! That's amazing thank you so much. Really wonderful to hear that you are loving the spicy dishes out there! thanks for your comments!
There are some meat preparations for which I add onions at the end. Reason? same as what you said. I would like the onions to be a bit crunchy and partially cooked at the same time
Found your channel yesterday and watched a few vids. Clear presentation style with that little extra level of explanation which conveys a spirit of indian home cooking. Whilst I'm not a novice to Indian cookery I'm by no means an expert either. I enjoy the research and learning aspects so it's always good to find a new resource. The food on this channel looks absolutely terrific and I can't wait to try making it, starting right here with this Karahi. Thank you, brilliant, and yes I'll be asking Santa for the book.
My lamb did burn, but that's because I wasn't stirring it often. I was busy with the masala sauce as well.
The meal looks amazing. Lovely presentation style too 👏👏👏
Excellent,Excellent love your receipts very munch!!!!
Just like a dopiaza, double onions liquid will come from onions.
Something unique preparation good!
I can do this !!! I can do this !!
This is new for me. Excellent
That looks delightful Hari. Beautifully presented. I shall be trying this for sure.
Thanks so much. Really good to hear that you enjoyed watching!
What temperatures to cook at??
Hi Hari...If I wanted the end result to have more sauce, what would be the best way to achieve it..use more tomatoes, just add some water, or a bit of both? Thx
Hi you just add water at the end and simmer until you are happy.
Hari Ghotra Wow....thanks for the quick reply 👍 I’m sure it’s lovely as you do it, but it’s a personal pref with my curries. Thx again..
I have been following you and I love the way you cook, I have a small suggestion here in this dish.. Instead of popping in tomatoes in ghee first , try to pop in crushed coriander seeds and whole red chillies first , then tomatoes. With this the flavours it will take to a different level and am sure you will love it. And one more suggestion is to add a pinch of salt as soon as you pop in tomatoes, this will help tomatoes to release moisture fast and tomatoes will break down quicker.
Hi Nasir Thanks for this - sounds great! I like to keep it simple so people feel like it's achievable and then they can jazz it up in different ways. I will try your suggestions and I am sure it will make it even more amazing!! Thanks so much.
;nook
Thank you very much!!
Thank you so much for this video. Definitely trying it out tonight.
Dr Sai Singh Let me know how you get on - download my free app so you can share pictures of your dishes and check out more recipe videos too
I always put the onion a few minutes ago before serving.. So and in Chinese way curry.
Would this karahi recipe work with chicken?
Fatin Mohd Husni Yes it would just needs less cooking time.
Where I can find the recipes of beef masala great cook
How do you preserve the ghee? Do you refrigerate it? I love your recipes. The chicken curry with red tomato sauce was out of this world! Thank you...
Claudine McKay My pleasure I’m so pleased you are enjoying the recipes. Ghee has all the milk proteins removed so it won’t go rancid and can be kept st room temp. You can refrigerate it if you prefer. Hope that helps thanks for watching Hari
Amazing!!!
Incredibl....
Beautiful presentation!
Thanks so much for watching - really good to hear you loved watching!
Sorry, I choose not to eat anything that bleeds, or been slaughtered.
Why watch it then. Absence of content on the tube?!
Use an eggplant and a head of cauliflower..add some cooked potato and if you want, some chick peas. Just use the sauce, forget about the meat. I don't eat lamb, but using the sauce on some rough chopped vege would be pretty awesome.