This lamb karahi dish has been on my list forever and i finally attempted it and it even got a thumbs up from my dad- the toughest critic of all indian food. He has requested this again so i am absolutely over the moon!
Cook time 30 mins, prep time 20 mins
For the ingredients- you will need:
1 kilo lamb leg
1 tsp chilli flakes
2tsp of fresh garlic and ginger
1 tsp salt
1 diced onion
3 chopped green chillies
6-8 fresh tomatoes cut in half
1tsp of each- coriander, garam masala, kashmiri chilli powder, chilli powder (you can sub both of these for paprika and cayenne if you have it and don’t want it as spicy), and dried fenugreek
1/2 cup of yoghurt
1tsp black pepper and juice of half a lemon
(Garnish- julienned ginger, coriander fresh, and chillies chopped- optional)
Method
Step 1- Brown your meat in oil (sunflower oil or ghee is fine melted- I used sunflower oil) 10-15 mins on high
Step 2- Add to your pan the garlic, ginger, salt and chilli flakes and mix
Step 3- Add in your diced onion and half of your chopped green chillies and mix; add in your tomatoes halved skin side up and cover with a lid for 15-20 mins or until the skins have softened and can be removed.
Step 4- Remove the tomato skins, and mash up into the meat, at this point add in your coriander, garam masala, kashmiri chilli powder, chilli powder and dried fenugreek mix this and cook for a further 10 mins
Step 5- Add in your yoghurt and mix, add your lid back on and cover on low (the meat cooking time for lovely and soft lamb is typically a further 20-30 mins) so keep the lid on check at 20 mins and then leave for a further 10 mins and if needs a little longer- then it would have had the full 30 minutes
Step 6- At this point the lamb should be soft and the gravy should have thickened, add in your black pepper and lemon juice mix and turn off the heat. Garnish your dish with slice ginger, chopped green chillies and fresh coriander leaves.
Step 7- grab a naan bread and dip right in, this is ready to serve to the masses
This is a rich and creamy dish with a wonderful depth of flavour. My family loved it and i’m sure yours will too. Oh and fair warning it has a little kick so if you want to trade in the chilli powders for cayenne pepper and paprika i totally get it! But you can always serve with yoghurt for those who can’t handle their spice!
Let me know if you make this one!
Lots of love xx
