The Sizzling Lamb Karahi Recipe That Dances With Spices

Spicy and aromatic lamb karahi takes center stage in this mouthwatering culinary adventure that promises to transport you straight to the bustling streets of pakistan.

Fragrant spices dance together, creating a symphony of flavors that will make your taste buds sing with excitement.

Tender chunks of meat simmered in a rich, vibrant sauce capture the essence of traditional cooking.

Warm and inviting, this dish represents more than just a meal – it’s a celebration of cultural heritage.

Each bite tells a story of generations of passionate cooks who have perfected this incredible recipe.

Cooking becomes an art form when you master the delicate balance of ingredients and techniques that make lamb karahi truly special.

Let’s embark on this delicious journey that will have everyone at the table asking for seconds.

Why Rick Stein Lamb Karahi Is A Must-Try

• Craft Complex Flavors: Layers of aromatic spices and slow-cooking techniques transform simple ingredients into a deeply satisfying Pakistani-style dish that tingles taste buds.
• Master Authentic Technique: Step-by-step method teaches traditional karahi cooking principles, allowing home cooks to recreate restaurant-quality cuisine with professional-level skills.
• Customize Your Comfort: Flexible recipe permits adjusting spice levels and meat tenderness, making it perfect for personalized dining experiences that suit individual preferences.
• Impressive Dinner Party Star: Stunning presentation with fresh coriander garnish and rich, glossy sauce creates a showstopping main course that will wow guests and spark conversation.

What Goes Into Rick Stein Lamb Karahi

• Lamb: A tender and flavorful meat that forms the heart of this traditional Pakistani dish.
• Tomatoes: Ripe and juicy tomatoes that create a rich, tangy base for the karahi sauce.
• Onion: Sweet and aromatic onions that provide depth and complexity to the dish.

• Ginger, Garlic: Pungent and fragrant ingredients that add warmth and intensity to the lamb karahi.
• Garam Masala: A classic Indian spice blend that brings depth and traditional flavor to the dish.
• Onion Seeds: Small, black seeds that offer a subtle nutty and slightly bitter taste.

• Oil, Water: Necessary liquids for cooking and creating the perfect sauce consistency.
• Fresh Coriander: Bright and fresh herb used as a garnish to add color and a final layer of flavor.

Step-By-Step Rick Stein Lamb Karahi Instructions

Step 1: Prepare Aromatic Base Sauce

Create a rich sauce by combining onions, ginger, and signature spices in water. Simmer gently for about 45 minutes, then add tomatoes and continue cooking for an additional 15 minutes. Blend the mixture until silky smooth, developing deep, complex flavors that will form the heart of your karahi.

• Onions
• Ginger
• Spices
• Tomatoes

Step 2: Sear and Brown Lamb

Heat oil in a heavy-bottomed pan and brown the lamb pieces to seal in their natural juices. Add a vibrant garlic-ginger paste, quickly coating the meat and releasing aromatic oils.

Step 3: Slow Cook Tender Meat

Pour in water and selected spices, then allow the lamb to simmer slowly. Let it cook gently for approximately 1.5 hours until the meat becomes incredibly tender and starts to fall apart effortlessly.

Step 4: Create Flavor Foundation

Remove the cooked lamb from the pan. Clean the cooking surface, then use the reserved oil to sauté chopped onions. Introduce onion seeds and garam masala, creating a fragrant base that will elevate the dish’s complexity.

Step 5: Combine and Develop Flavors

Add fresh tomatoes to the pan, cooking until they soften and release their natural sweetness. Carefully return the lamb and previously prepared sauce to the pan, allowing all ingredients to meld together harmoniously.

Step 6: Final Simmering and Garnishing

Let the karahi simmer for a final 15 minutes, allowing flavors to intensify and marry completely. Sprinkle freshly chopped coriander leaves on top for a burst of freshness. Serve piping hot alongside naan or rice for a truly authentic experience.

Cooking Tips For Rick Stein Lamb Karahi

• Sauce Success: Blend the onion-spice mixture thoroughly to create a silky-smooth base that ensures rich, deep flavors in your karahi.
• Meat Mastery: Choose lamb with some fat for extra tenderness and richness, trimming excess but keeping enough to enhance the dish's flavor profile.
• Spice Strategy: Toast whole spices briefly before grinding to release their essential oils and intensify the aromatic complexity of the karahi.
• Slow Cooking Secret: Allow the lamb to simmer low and slow, which breaks down tough muscle fibers and creates melt-in-your-mouth meat texture.
• Garnish Greatness: Sprinkle fresh coriander leaves just before serving to add a bright, fresh note that cuts through the rich, spicy sauce.

Different Styles Of Rick Stein Lamb Karahi

• Vegetarian Karahi: Replace lamb with paneer or tofu, maintaining the same spice blend and cooking technique for a meat-free version.
• Goat Meat Alternative: Swap lamb with goat meat, which offers similar texture and absorbs spices wonderfully in the traditional karahi preparation.
• Low-Carb Protein Option: Use chicken thighs instead of lamb, reducing cooking time while keeping the rich, aromatic karahi flavors intact.
• Dairy-Free Adaptation: Substitute yogurt with coconut milk and use plant-based oil to create a creamy, allergy-friendly karahi that respects traditional spicing.

Top Pairings For Rick Stein Lamb Karahi

• Cooling Yogurt Companion: Prepare a creamy raita with cucumber and mint to balance the intense, spicy lamb karahi flavors and provide refreshing relief.
• Fluffy Rice Base: Serve fragrant basmati rice or saffron-infused pilau to absorb the rich, aromatic sauce and complement the tender lamb's deep spice profile.
• Bold Beverage Match: Select a crisp Indian lager like Kingfisher or a medium-bodied red wine such as Syrah to cut through the dish's robust heat and enhance its complex spice notes.
• Fresh Bread Partner: Accompany with warm, buttery naan or crispy paratha to scoop up every delicious drop of the karahi sauce and provide textural contrast.

Store Rick Stein Lamb Karahi The Right Way

• Store leftover lamb karahi in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Transfer cooled karahi to freezer-safe containers. Seal tightly and freeze up to 3 months. Label container with date for tracking.
• Place portion in microwave-safe dish. Cover with damp paper towel to prevent drying. Heat on medium power for 2-3 minutes, stirring halfway through.
• Pour karahi into pan, add splash of water to prevent sticking. Warm over medium-low heat, stirring occasionally until heated completely. This method helps maintain original texture and flavor.

Answers About Rick Stein Lamb Karahi

• What is the key to achieving tender lamb in this recipe?

Slow cooking for 1.5 hours allows the lamb to break down and become incredibly soft and flavorful, ensuring each bite is melt-in-your-mouth delicious.

• Why is blending the initial sauce important?

Blending creates a smooth, rich base that helps the spices distribute evenly throughout the dish, enhancing the overall depth of flavor and ensuring a consistent texture.

• What role do onion seeds play in the recipe?

Onion seeds add a nutty, slightly peppery flavor that provides an additional layer of complexity to the traditional karahi spice profile, giving the dish a more authentic taste.

Lamb Karahi Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 34 reviews

• Total Time: 3 hrs 15 mins
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Sizzling Pakistani Lamb Karahi brings bold spices and rich flavors to your dinner table. Tender meat dances with aromatic ginger and fiery chilies, creating a mouthwatering dish you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Meat:

• 600 grams (21.16 ounces) diced lamb

Spices and Seasonings:

• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon coriander powder
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried fenugreek
• 1/2 teaspoon garam masala
• 1 teaspoon black onion seeds
• 1 teaspoon chilli flakes

Fresh Ingredients:

• 1 whole bulb garlic, peeled
• 15 grams (0.53 ounces) ginger, peeled and roughly chopped
• 4 centimeters (1.57 inches) piece ginger, peeled
• 1 onion, roughly chopped
• 1 small onion, finely chopped
• 1 green chilli, sliced
• 1 plum tomato, roughly chopped
• 4 plum tomatoes, roughly chopped
• 50 grams (1.76 ounces) fresh coriander, chopped
• 80 milliliters (2.7 fluid ounces) vegetable oil (save 2 tablespoons)
• 400 milliliters (13.5 fluid ounces) water

Cook Mode Prevent your screen from going dark

---

Instructions

1. Create a rich, aromatic base by gently simmering diced onions, minced ginger, and fragrant spices in water for 45 minutes, allowing flavors to meld and intensify.
2. Incorporate fresh tomatoes and continue simmering for an additional 15 minutes until ingredients break down completely, then transform the mixture into a velvety, smooth sauce using a blender.
3. Heat oil in a heavy-bottomed pan and thoroughly brown lamb pieces, developing deep caramelized edges and sealing in natural juices.
4. Introduce pungent garlic-ginger paste to the lamb, stirring quickly to prevent burning and infuse intense aromatic notes.
5. Pour measured water, sprinkle essential spices, then reduce heat and allow lamb to gently simmer for approximately 1.5 hours until meat becomes fork-tender and easily pulls apart.
6. Carefully remove cooked lamb from cooking liquid, temporarily setting aside while preparing final flavor layers.
7. Cleanse cooking pan, then reheat reserved oil and sauté finely chopped onions until translucent and golden-edged.
8. Sprinkle onion seeds and garam masala, creating an explosive burst of traditional subcontinental seasoning.
9. Add ripe, chopped tomatoes and cook until they soften and release their natural juices, creating a robust foundation.
10. Reunite lamb with prepared sauce, allowing ingredients to mingle and intensify flavors during a final 15-minute simmer.
11. Finish by generously garnishing with freshly chopped coriander leaves, serving piping hot alongside traditional accompaniments.

Notes

• Tenderize lamb by marinating in yogurt and spices for at least 2 hours before cooking to enhance flavor and softness.
• Control spice heat by adjusting red chili powder quantity, perfect for those with different spice tolerance levels.
• Use bone-in lamb cuts for richer, more authentic flavor profile compared to boneless meat.
• Swap lamb with goat or chicken for alternative protein options while maintaining similar cooking techniques.

• Prep Time: 60 mins
• Cook Time: 2 hrs 15 mins
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Indian

Nutrition

• Serving Size: 4
• Calories: 579 kcal
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 44 g
• Saturated Fat: 14 g
• Unsaturated Fat: 28 g
• Trans Fat: 0.2 g
• Carbohydrates: 9 g
• Fiber: 3 g
• Protein: 40 g
• Cholesterol: 110 mg