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
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
Instructions
- 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.
- 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.
- Heat oil in a heavy-bottomed pan and thoroughly brown lamb pieces, developing deep caramelized edges and sealing in natural juices.
- Introduce pungent garlic-ginger paste to the lamb, stirring quickly to prevent burning and infuse intense aromatic notes.
- 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.
- Carefully remove cooked lamb from cooking liquid, temporarily setting aside while preparing final flavor layers.
- Cleanse cooking pan, then reheat reserved oil and sauté finely chopped onions until translucent and golden-edged.
- Sprinkle onion seeds and garam masala, creating an explosive burst of traditional subcontinental seasoning.
- Add ripe, chopped tomatoes and cook until they soften and release their natural juices, creating a robust foundation.
- Reunite lamb with prepared sauce, allowing ingredients to mingle and intensify flavors during a final 15-minute simmer.
- 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