Lamb Karahi Recipe: A Spicy Delight

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Lamb Karahi, also known as Karahi Gosht, is a popular Pakistani and North Indian dish celebrated for its robust flavors and aromatic spices. Cooked in a special wok-like pan called a "karahi," this dish features succulent lamb pieces bathed in a spicy and tangy curry. Let's embark on a culinary journey to create this delectable Lamb Karahi.


Ingredients:

For Marination:

  1. 1.5 lbs (700g) lamb, cut into bite-sized pieces
  2. 1 cup yogurt
  3. 1 tablespoon ginger-garlic paste
  4. 1 teaspoon red chili powder
  5. 1 teaspoon turmeric powder
  6. Salt to taste

For the Karahi:

  1. 3 tablespoons oil or ghee
  2. 2 large onions, finely sliced
  3. 2 tomatoes, chopped
  4. 2-3 green chilies, sliced
  5. 1 tablespoon ginger-garlic paste
  6. 1 teaspoon cumin seeds
  7. 1 teaspoon coriander powder
  8. 1 teaspoon garam masala
  9. 1 teaspoon dried fenugreek leaves (kasuri methi)
  10. Fresh coriander leaves for garnish

Instructions:

1. Marinating the Lamb:

a. Prepare Marinade: - In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. - Add lamb pieces, ensuring they are well-coated. Marinate for at least 2 hours, or preferably overnight for enhanced flavor.

2. Cooking the Lamb:

a. Heat Oil: - In a large karahi or wok, heat oil or ghee over medium heat.

b. Add Onions: - Sauté sliced onions until golden brown.

c. Tomatoes and Spices: - Add chopped tomatoes, ginger-garlic paste, cumin seeds, coriander powder, and garam masala. Cook until the tomatoes break down and the oil starts to separate.

d. Cook Marinated Lamb: - Add the marinated lamb to the karahi, stirring well to coat the meat in the aromatic spices. - Cook until the lamb is browned and the spices have infused into the meat.

3. Finishing Touch:

a. Green Chilies and Kasuri Methi: - Add sliced green chilies and dried fenugreek leaves (kasuri methi) to the lamb. Stir to combine.

b. Simmer: - Reduce the heat to low, cover the karahi, and let the lamb simmer until it's tender and cooked through. This may take around 30-40 minutes.

4. Garnish and Serve:

a. Coriander Garnish: - Garnish the Lamb Karahi with fresh coriander leaves.

b. Serve Hot: - Serve the Lamb Karahi hot with naan or steamed rice, allowing the rich and spicy flavors to tantalize your taste buds.

Tips:

  • Adjust the spice levels according to your preference by controlling the amount of red chili powder and green chilies.
  • Use yogurt that is not too sour for a balanced flavor.
  • Experiment with different cuts of lamb for varying textures.

Lamb Karahi is a celebration of bold spices and tender meat, bringing the essence of Pakistani and North Indian cuisine to your table. Whether you're a fan of spicy dishes or looking to explore new flavors, this recipe promises a savory and aromatic experience that will leave you craving more.

 

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