The Lamb karahi recipe is a rich, delicious, and famous dish in Bangladesh. It is also known as the karahi gosht recipe. It is made for occasions like Eid, an anniversary, or any special get-together.

Eid, the most festive day for Muslims, is celebrated with special prayers, joyous family gatherings, and, last but not least, delicious mouthwatering foods! A big part of the spirit of Eid lies in sharing meals like aromatic rice and beef/mutton dishes. Packed with spice, heat, and melt-in-your-mouth flavor, the meat dishes are usually the table’s centerpieces, highlighting the festive vibe.

Lamb Karahi Recipe in a karahi pan — Lamb Karahi Recipe

The juicy, tender meat pieces of mutton, beef, and lamb karahi are balanced nicely with the sweet, tangy yogurt flavor. With their lively green color, the chilis add a vibrant mood and subtle crunch to the dish. Don’t forget garam masala, the secret sauce that gives a spicy finish to the dish by adding a slight kick to every bite!

What Is Karahi?

A karahi is a circular, deep cooking pot used to prepare Bangladeshi, Indian, Nepalese, Sri Lankan, Pakistani, and Afghan cuisines. Its shape is similar to a wok, and it is typically made of cast iron or stainless steel.

Like wok, karahi is most commonly used for stir-frying food. The wide space of the karahi allows you to cook large quantities of food in one batch. The round sides of the pot help toss and stir the ingredients easily. From sauteing, frying, braising meat and vegetables, you can use this karahi to serve food directly on the table as well!

Which Cut Of Meat Is Best For Lamb Karahi Recipe?

Lamb Karahi Recipe in a Serving plate — Karahi Gosht Recipe

Before we start tossing the meat into the sizzle of the hot karahi, let’s talk about the cut of meat you need to pick for this recipe. The portion of the meat that you choose will directly impact the flavor and the texture of the final dish.

So, let’s touch briefly about different cuts of lamb and what flavor they will bring to your dish:

If you prefer your lamb karahi to be soft enough to come off when you bite it, the shoulder portion of the lamb might be the perfect fit!

The muscle structure and fat content of this portion allow the meat to absorb the flavor of the curry perfectly.

If you want the dish to have some extra flavor, choose the rack of the mutton for this recipe. The bones in the rack prevent the meat from drying out and help transfer the heat slowly to the meat. As a result, you end up with meat that has more flavor and tastes extra juicy!

For health-conscious people who want to avoid fat, lamb leg is a better option. Lamb’s legs are a lean source of protein that offers a lot of nutrients while lowering the risk of heart problems compared to other cuts. Don’t worry; the meat is still tender enough for you to enjoy its juicy deliciousness!

What Can You Serve The Lamb Karahi or Karahi Gosht With?

Chapatis/Naan

Chapatis or naan goes well with curries, and the karahi curry is no exception! The soft yet chewy texture of the chapatis/naan complements the tender meat. Scoop up the gravy with these breads for a delightful pairing that allows the curry to shine.

Steamed/Aromatic Rice

If you don’t want to go to the trouble of making chapatis or naan, you can serve the meat karahi with just plain rice! Steamed basmati rice soaks up the gravy of the curry nicely and provides a bold contrast. You can also use polao/aromatic rice with this curry as a traditional pairing to celebrate the festival like Eid, Anniverssary, Special gatherings.

Chutney

Chutney offers a contrasting flavor profile to rich dishes like mutton, beef, or lamb dishes. In South Asian cuisines, chutneys are often served as a side dish to finish the meal on a complimentary note.

For lamb karahi, mint or tomato chutney will help add a refreshing note to the overall dish.

Salad

A salad may sound simple, yet it will surprise you with its balance of rich foods such as beef, mutton, and lamb curries!

Grab a salad bowl and add thinly sliced onions, diced cucumbers, mint leaves, cherry tomatoes and chopped cilantro. Sprinkle salt, pepper, a dash of lemon and a healthy salad is all ready to be served with your favorite karahi dish.

Lamb Karahi Recipe | Restaurant Style Karahi Gosht Recipe

No ratings yet

Prep Time 15

Cook Time 1 20

Total Time 1 35

Print Rate Pin

This is a rich, delicious, and hearty lamb karahi recipe! Celebrate any occasion with my lamb karahi / Karahi Gosht Recipe and enjoy the festivity.

Ingredients

For Garnish

▢ 2 inch Ginger (Julienne)
▢ 5-6 pieces of Green Chili
▢ 2 tbsp Chopped Coriander

Equipments

Instructions

Add Cooking Oil and Ghee

Place a pan or karahi on the stove over medium-high heat.
Pour ½ cup of cooking oil into the pan.
Add 2 tbsp of ghee to the oil and let it melt.
Add 1 kg of lamb pieces to the pan.

Fry The Meat

Use a spatula to stir and mix the meat pieces with oil and ghee.
Fry the meat for 8-10 minutes until the meat turns light brown in color.

Add Ginger-Garlic Paste and Chilis

Sprinkle 1 tbsp of salt over the meat. Add ginger garlic paste to the pan.
Combine the meat and ginger garlic paste to coat and tenderize the dish.
Add 5-6 pieces of green chili to the pan.

Prepare and Cook With Tomatoes

Take 5 medium-sized whole tomatoes with their stems removed.
Lightly scratch the tomatoes in 4 places with the help of a knife and add them to the curry. The scratching makes peeling off the tomatoes easier later in this recipe.

Cover The Pan and Remove Tomato Skin

Cover the pan and cook the meat with the lid on for about 5 minutes.
Open the lid and stir the curry occasionally during this time.
Once the tomatoes are cooked, the skin will loosen up. Use a tong to peel off the tomato skin.

Stir With The Lid Open

Open the lid of the karahi and cook for another 10-15 minutes once the tomato skins are peeled off.
Keep stirring to prevent the curry from sticking to the pan. The tomatoes will start to dissolve into the curry at this point.

Add Spice and Hot Water

Sprinkle 1 tsp of coriander powder, 1 tsp of cumin powder, 1 tsp of garam masala and 1 tbsp of black pepper over the curry.
Stir and mix the spices well with the meat.
Pour 2.5 cups of hot water into the pan to cover the meat and tomatoes.

Cook Until The Meat Tenderizes

Stir and thoroughly mix the curry with water and spices.
Cover and cook the meat for another 40-45 minutes or until the meat becomes tender.
Reduce the heat to medium-low at this point and keep stirring occasionally when needed.

Mix Yogurt Into The Curry

Once the meat is tender, add ½ cup of yogurt to the pan.
Mix the yogurt with the dish and cook for another 5-6 minutes with the lid open.
Raise the heat to medium-high during this cooking period.

Garnish and Serve!

Sprinkle 2-inch julienned ginger over the cooked curry.
Add the finishing touches with 5-6 pieces of green chilis and 2 tbsp of chopped coriander.
Mix well everything, remove the pan from the heat, and serve it hot on a plate to enjoy!

Video

Nutrition Facts (Click to view) Hide

Nutrition Facts

*This calculation is done by assumption calculated by an API. Please use our nutrition information just to get an idea about the recipe, consult a nutritionist if you need exact nutrition information.

Tried this recipe?

There you have it! Grab the plates, serve the dishes, and get ready to hear compliments from your guests for this incredible yet simple lamb karahi recipe. Enjoy the good times, and don’t forget to celebrate the special days by making this lamb karahi or karahi gosht recipe.

Recipe FAQs

How To Prevent Meat From Becoming Tough?

Make sure the temperature is set to medium to low heat while cooking the meat with the lid covered.

What To Do If My Curry Is Too Spicy?

Add 1 more tbsp of yogurt to the dish. You can also squeeze lemon juice to balance the spiciness. However, add the lemon juice towards the end of cooking for the best result.

Can I Use Chicken Instead Of Beef, Mutton, or Lamb?

Yes, you can absolutely use chicken to make a chicken karahi recipe instead of beef, mutton, or lamb karahi. You can adjust the cooking time accordingly, as chicken takes less than beef, mutton, or lamb.