About this recipe:Creamy, aromatic and just the right blend of herbs and spices give this lamb karahi dish a wonderful flavour just perfect for serving with rice.
3 tablespoons sunflower oil
2 onions, chopped
4 cloves garlic, minced
2cm piece root ginger, minced
1 red chilli, seeded and minced
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons cumin seeds
450g diced lamb
1 (400g) tin chopped tomatoes
fresh coriander, to taste
salt, to taste
3 tablespoons water
plain yoghurt, to taste
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Method Prep:20min › Cook:45min › Ready in:1hr5min
In a karahi pan, or large frying pan, warm the oil and add the onions, garlic and ginger and cook and stir for 5 to 6 minutes until the onions are soft.
Add the chilli, garam masala, coriander and cumin and continue to cook for 5 minutes, stirring constantly. Add the lamb and cook and stir for 3 to 4 minutes until browned on all sides.
Once browned, pour in the chopped tomatoes. Sprinkle in some fresh coriander (reserve some for the garnish), along with salt to taste. Add the water, stir then simmer for 20 to 30 minutes. Serve garnished with fresh coriander and a dollop of yoghurt.