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Lamb Karahi

A deliciously rich lamb curry. Make sure you use lamb on the bone to achieve a rich, deep sauce.

Method:

  1. Peel and grate the ginger. Crush the garlic. Add to a bowl with the lamb pieces and coat well. Marinade for 30 minutes, ideally overnight.
  2. Finely chop the red onions and slice the tomatoes. Set aside.
  3. In a large heavy bottom pan, heat the vegetable oil and add the lamb pieces. Cook for 5 minutes to seal the meat.
  4. Next, add the sliced tomatoes and cook for 8 minutes until they break down.
  5. Next, add the onions and chilli powder and cook for 3 minutes.
  6. Lower the heat and simmer for 30 minutes, stirring occasionally.
  7. Meanwhile, add the ground coriander, ground cumin, turmeric and black pepper to the natural yogurt and stir thoroughly. Add this mixture to the lamb and cook for a further 45 minutes.
  8. Taste and season with salt. Garnish with sliced green chillies and fresh coriander.

 

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Cheng Peng
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Lamb Karahi

A deliciously rich lamb curry. Make sure you use lamb on the bone to achieve a rich, deep sauce.

COOK 60 MINS
4 SERVINGS

Ingredients

  • Ginger – 4cm piece 
  • Garlic – 4 cloves
  • Leg of Lamb (on the bone, cut into bite-sized pieces) – 1kg 
  • Red Onions – 3
  • Tomatoes – 4
  • Vegetable Oil – 4 tbsp 
  • Chilli Powder – 1 ½ tsp 
  • Ground Coriander – 2 tsp 
  • Ground Cumin – 2 tsp 
  • Black Pepper – 1 tsp 
  • Turmeric – 1 tsp 
  • Natural Yogurt – 4 tbsp 
  • Salt
  • Green Chillies
  • Fresh Coriander