Lamb Karahi or Karahi Gosht is a traditional Pakistani (Lahore) curry, usually made in a wok. This is a rich delicious tomato based gravy with tender pieces of lamb. It is served on special occasions and is often made for parties and gatherings. If you like Lamb Curries, why not try this Lamb Bhuna or this popular Lamb Chops Curry.
Lamb Karahi
Lamb Karahi Or Karahi Gosht is a well known Pakistani lamb curry recipe made with whole and ground spices, garlic and ginger in a rich tomato gravy. The dish is made in a Karahi/Wok.
Also known as Kadai Lamb or Mutton Karahi originated in Pakistan but is popular all over South Asia and a firm UK takeaway favourite.
It is usually made without any onion. I like to add Onion to thicken it up and add sweetness.
It is a thick curry with plenty of gravy and is served with Naan, Rice or Chapatti.
In the Indian restaurant industry, the lamb is pre boiled. The karahi sauce is made separately and the two are combined after an order is received to speed things up.
What is a Karahi?
A Karahi is a wok and it is what the recipe is cooked in.
Woks are generally used in speedy recipes where a lot of movement - tossing, stirring is required and the same applies here.
They are also used in recipes where the curry is cooked over a high heat.
Karahi Lamb is cooked on high heat for some of the cooking time but it does also need a slow cook to ensure that the meat is cooked through.
Ingredients and Substitutions
Lamb
Lamb Leg or Shoulder is the most tender part of the lamb and what I tend to use when making lamb curries. You can also use Mutton.
Onions
I used 3 onions in this recipe. You can use less and you can eliminate them all together. They make for a thicker more substantial curry but are not traditionally added to Karahi recipes.
Garlic, Ginger and Green Chilli
In this recipe, fresh is best but if you don’t have time use frozen or pastes instead. You can skip the Green Chilli if you prefer.
Tomatoes
Vine Tomatoes are what is traditionally used in this recipe.
I use pureed Plum Tomatoes for ease. If you sue Vine Tomatoes, use 4 and let them cook in the curry, then lift the skins off.
Spices
We use both ground and whole spices in this recipe.
We roast whole spices to make a home made garam masala and we use ground spices towards the end.
Spices you will need are - Coriander Seeds, Cumin Seeds, Black Peppercorns, Red Chillies, Green Cardamom, Black Cardamom, Cinnamon Stick, Ground Turmeric, Red Chilli Powder, Salt.
Dry Fenugreek
This adds an earthiness. You can use fresh Fenugreek leaves or even Fenugreek Seeds.
Yoghurt
Plain Youghurt makes this curry creamy whilst helping to tenderise the lamb. You can use Natural Yoghurt.
Oil and Ghee
I use a combination for the bst flavour.
Toppings
Fresh Coriander, sliced Ginger, Green Chillies or Bullet Chillies.
HOW TO MAKE LAMB KARAHI
Add meat to a pot with ginger, garlic, salt and onions. Pour over enough water to cover the meat plus 2 extra inches. Bring to a boil and then simmer for 40 minutes on low. Reserve the stock.
Add Masala ingredients to a dry pan and roast till fragrant. Remove to a blender and blend to form a powder.
In a wok or pot, add ghee/oil. Once hot, add Onions and cook till golden brown - 15 minutes.
Add Garlic, Ginger, Green chilli and Dry Fenugreek and continue to cook for a further 2 minutes.
Add the boiled lamb to the pot with Turmeric and Salt. Cook on high for 10 minutes and then turn the heat down to medium.
Pour in the Tomatoes, add 3 tablespoon stock and cook on medium heat for 8 - 10 minutes.
Add Red Chilli Powder, Ground Garam Masala, Tomato Puree and Yoghurt. Cook covered on medium low for 15 minutes or until the oil separates from the tomatoes on the side.
Cover and cook on low for 10 minutes or until the lamb is cooked through and tender adding more stock if needed.
Garnish with Fresh Chillies or sliced Bullet chillies, Sliced Ginger and Coriander. Serve with naan, chapati or rice.
Top Tips and FAQS
Use Fresh Ingredients
Whilst the ingredient quantities may seem excessive (especially the Garlic), I would highly recommend sticking to the quantities suggested and where possible use fresh ingredients.
This recipe is all about strong and fresh flavours.
Slow cook the lamb
Doing this to begin with means you get tender fall apart lamb. You can skip this step and cook for longer later if you prefer.
Should I marinade the Lamb?
You can marinade the lamb in Yoghurt and a few spices like Turmeric, Cumin and Salt before adding it to the pot but I don’t think this is necessary.
Yoghurt does help to tenderise meat but when using Lamb shoulder that is slow cooked, this additional step in not necessary.
Is Lamb Karahi Spicy?
This recipe is not spicy. It has a hint of Spice but is actually pretty mild. If you are not someone who likes spicy food at all, I would cut out the Green Chilli and stick to just the red chilli in this recipe.
Are there onions in Lamb Karahi?
There is a difference of opinion on this but I add onion because I like the depth of flavour and sweetness that it brings to this recipe. It also makes a thicker gravy and makes the meal more substantial overall. I don’t add it in this Chicken Karahi recipe though.
Are fresh tomatoes used in Lamb Karahi?
As with my Chicken Karahi recipe, I used crush tomatoes in this recipe.
The tradition is to add small full fresh tomatoes or halved fresh tomatoes. Then you cover the karahi/kadai with a lid and simmer.
After a short time the skins of the tomato become easier to lift off at which point they are removed and discarded.
You can use either method. If using fresh tomatoes, I would suggest 4 medium sized tomatoes.
What meat is best in Lamb Karahi?
I use either lamb shoulder or lamb leg in this recipe.
You can use any cut of lamb that you want to here. You can also use mutton, fish, chicken or prawns.
Can the Ghee be left out?
Yes it can but Ghee adds its own nutty delicious rich flavour to this curry.
Can I use Boneless Lamb in this recipe?
Yes you can. Bone in tends to have more flavour but this recipe will work will boneless lamb.
How to serve Lamb Karahi
This meal is delicious served with fresh hot Naan - Garlic Naan is perfect here.
Chapatti or rice are also great with Lamb Karahi.
You can also serve it with a fresh salad, tomato salads, mint raita (a yoghurt based dip) and achaar/pickles.
For Salads try:
Storage Suggestions
Lamb Karahi can be stored in the fridge in an airtight container for 2 - 3 days.
It also freezes well for up to 3 months.
Reheat on the stove top or in the microwave with a splash of water.
More delicious South Asian recipes:
Love this recipe? Please rate it 5 stars ⭐️⭐️⭐️⭐️⭐️ below in the recipe card. And, if you make it, please tag me on social media! I would love to see your creations.
Lamb Karahi
Ingredients
Lamb
- 2 lb Lamb (Bone in) Chopped into small pieces. I use shoulder or leg
- 1 teaspoon Salt
- 2 cloves Garlic crushed
- ½ inch Ginger crushed
- ½ large Onion diced
Garam Masala Powder
- 1 ½ teaspoon Cumin Seeds
- 2 tablespoon Coriander Seeds
- 1 Cinnamon Stick
- 2 Green Cardamom
- 1 Black Cardamom optional
- 8 Peppercorns
- 2 Dry Red Chillies
Base
- 2 tablespoon Ghee
- 75 ml Oil Vegetable, Mustard
- 3 Onions Sliced
- 8 cloves Garlic crushed
- 2 inch Ginger crushed
- 1 tablespoon Green Chilli Paste adjust to your taste
- 1 ½ tablespoon Dried Fenugreek Skip if you can't find it
- ½ teaspoon Turmeric Powder
- Salt
- 300 g Tomatoes Pureed
- 1 teaspoon Red Chilli Powder
- 1 tablespoon Tomato Puree
- 3 tablespoon Plain Yoghurt Optional
Topping
- Small Handful Fresh Coriander Leaves
- 1 Small peice Ginger Julienned finely
- 2 Green Chillies Slit, or Bullet chillies
Instructions
- Add meat to a pot with ginger, garlic, salt and onions. Pour over enough water to cover the meat plus 2 extra inches. Bring to a boil and then simmer for 40 minutes on low. Reserve the stock.
- Add Garam Masala ingredients to a dry pan and roast till fragrant. Remove to a blender and blend to form a powder.
- In a wok or pot, add ghee/oil. Once hot, add Onions and cook till golden brown - 15 minutes.
- Add Garlic, Ginger, Green chilli and Dry Fenugreek and continue to cook for a further 2 minutes.
- Add the boiled lamb to the pot with Turmeric and Salt. Cook on high for 10 minutes and then turn the heat down to medium.
- Pour in the Tomatoes, add 3 tablespoon stock and cook on medium heat for 8 - 10 minutes.
- Add Red Chilli Powder, Ground Garam Masala Powder, Tomato Puree and Yoghurt. Cook covered on medium low for 15 minutes or until the oil separates from the tomatoes on the side.
- Cover and cook on low for 10 minutes or until the lamb is cooked through and tender adding more stock if needed.
- Garnish with Fresh Chillies or sliced Bullet chillies, Sliced Ginger and Coriander. Serve with naan, chapati or rice.
Brittany Rose says
I just made this recipe exactly as written.. I used lamb shanks. This recipe is incredible! The toasted spices give a beautiful depth of flavor and the fenugreek leaves are the perfect finisher! Thank you for the recipe! Outstanding!
Safira says
So happy to read this and so glad you enjoyed it. Thank you so much for your wonderful feedback!
Brittany rose says
Thank you for the recipe! I have been wanting to make Karahi for the longest time and chose your recipe because of the authenticity of the ingredients and the fact that this recipe calls for fenugreek. I’m surprised this recipe has no reviews because it’s just as good, if not better than what you get from a restaurant! I’m definitely going to hang on to your recipe! I have leftovers and can’t wait to have this again tonight! Does this recipe freeze well with the addition of yogurt?
Safira says
Hi Brittany,
Thank you so much for your kind comment!
I have updated the info re freezing. It can be frozen without the yoghurt.
Yoghurt can be stirred through when reheating.
Hope that helps. 🙂