Lamb Karahi Recipe | Restaurant Style Karahi Gosht Recipe
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
- ½ cup / 118 ml Oil
- 2 tbsp / 30 ml Ghee Clarified Butter
- 1 kg / 1,000 g Lamb Meat
- 1 tbsp / 18 g Salt
- 1 tbsp / 15 g Ginger Paste
- 1 tbsp / 15 g Garlic Paste
- 5-6 pieces Green Chili
- 5 medium-size Tomatoes
- 1 tsp / 2 g Coriander Powder
- 1 tsp / 2 g Cumin Powder
- 1 tsp / 3 g Garam Masala
- 1 tbsp / 6 g Black Pepper
- 2.5 cup / 592 ml Hot Water
- ½ cup / 123 g Yogurt
For Garnish
- 2 inch Ginger Julienne
- 5-6 pieces of Green Chili
- 2 tbsp Chopped Coriander
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!