This aromatic lamb karahi will have your friends and family demanding more before the last plate is empty. Rich, flavourful and perfectly balanced with the right combination of herbs and spices.
6 people made this
3 red onions, chopped
900g diced lamb
1 tablespoon red chilli powder
1 tablespoon turmeric
1 tablespoon ground coriander
1 tablespoon` ground cumin
1 tablespoon garam masala
2 green chillies, seeded and chopped
1/2 teaspoon salt
6 cloves garlic, minced
4 medium tomatoes, roughly chopped
2 tablespoons root ginger, minced
6 tablespoons plain yoghurt
6 tablespoons chopped fresh coriander
Method Prep:20min › Cook:1hr › Ready in:1hr20min
In a karahi pan, or large frying pan, warm the ghee and add the onions and cook and stir until soft and fragrant, about 5 to 6 minutes. Add the lamb and cook and stir for 4 to 5 minutes to brown on all sides. Add the spices, green chillies and salt and stir to coat the lamb.
Combine the garlic, tomatoes, water and ginger in a food processor and blend until smooth. Pour out into the pan and bring to a simmer. Simmer gently for 45 minutes to 1 hour topping up with a little water if necessary.
Once the lamb is tender and the sauce has reduced, add the yoghurt and sprinkle in half of the fresh coriander. Cook and stir until hot through and thickened, about 8 minutes, then remove from the heat and serve garnished with the remainder of the fresh coriander.