Lamb Karahi Curry | Hari Ghotra
4.0/5 rating (23 votes)

Lamb Karahi Curry

Garlic and Ginger Infused Lamb

  • Heat Hot
  • Serves 4
  • Dietary Info LACTOSE-FREE
  • Prep 10 mins
  • Cook 1 hr
                             

Beautifully tender lamb in a wonderful thick sauce, full of flavour and entwined with chunky onions.

Hari says

I absolutely love lamb, whether it's a slow roasted shoulder, a grilled chop or simply stewed in a curry. This lamb dish is one of my most popular as it's so simple to cook but has a really rich and intense flavour. And it's a dish that can be left to pretty much cook itself and doesn't need much doing to it.

It's also slightly different to most curry dishes and the style is fairly close to a balti in that it's given a blast in a caste iron karahi once the meat is soft. It's a bit like cooking backwards because the steps are in the wrong order. The meat is tenderised and infused with ginger and garlic first, the fresh masala sauce is cooked simply from fresh tomatoes and lemony coriander seeds and then the onions are added at the end to give a chunky texture. I also add butter which increases the intensity even further. Lovely stuff.

  • Ingredients
  • Method
  • 600g leg of lamb or lamb neck fillet, trimmed and cubed
  • 5 whole garlic cloves, peeled
  • 1 tbsp ginger, grated
  • 1 tsp salt

Masala

  • 2 tbsp butter/ghee
  • 3 fresh tomatoes, finely chopped
  • 1 tsp turmeric
  • 2 chillies, chopped finely
  • 3 tsp coriander seeds, crushed
  • 3 tsp of cumin seeds, crushed
  • 1 tsp red chilli powder (optional)
  • 1 onion, finely sliced
  • 2 whole chillies, sliced lengthways
  • 1 tsp garam masala
  • Handful coriander, chopped
  1. Place the diced lamb in a pan with garlic, ginger and salt and put the lid on the pan. Leave to cook on the lowest heat setting for 30-50 minutes until tender. Please don't worry, I promise it will not burn, it will just cook gently in its own juices until it is beautifully soft and has drawn in all the garlic and ginger flavours. Stir occasionally. 
  2. In a karahi/wok heat the butter, add tomatoes and turmeric then fry to create a thick masala paste.
  3. Add the chopped chilli, crushed cumin and coriander seeds, red chilli powder and then fry for a few minutes.
  4. Stir in the cooked lamb with all the juice from the meat into the karahi/wok and begin to stir-fry with the tomato masala. After a few minutes add the sliced onions and halved chillies.
  5. Stir fry the meat until the sauce thickens and you are left with it clinging to the meat entwined with delicious chunky slices of onion.
  6. Sprinkle in the garam masala and a handful of coriander to serve.

Served with

This wonderful lamb dish deserves to be eaten with light fluffy rotis so you can scoop up the tender pieces of meat and scrape up the thick luscious rich sauce.

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Nutritional information

Typical values* per Serving
Calories347
Fat (g)23
of which saturates (g)10
Carbohydrates (g)18
of which sugars (g)3
Fibre (g)2
Protein (g)26
Salt (mg)626
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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“ Thank you for printing this recipe for my delicious Lamb Karahi Curry ”

Comments

Comments (24)

  • Conor

    Conor

    09 September 2016 at 09:04 |
    Hi Hari,
    I made this the other night, and the flavours where excellent. I messed up and diced the onions rather than slicing them. Still tasted great though.
    I cooked the lamb in a cast-iron pot with lid on, on a low heat for 45mins. The lamb was a little bit tough. I'm not sure if that's because I under cooked, or over cooked it. If it's still chewy, does cooking it for longer in the sauce help?
    Thanks for a brilliant website. I'm working my way through the recipes day by day!
    Cheers,
    Conor

    reply

    • Hari Ghotra

      Hari Ghotra

      12 September 2016 at 14:31 |
      Hi Conor thanks for sharing your thoughts and trying the recipe. If the meat is tough I would leave it to cook for a while longer - did you use leg meat? The cut can vary the cooking time. You can cook it for longer in the sauce if you wish. With this dish I tend to cook it through before adding it to the sauce. I can then fry sauce until it's thick but either way should work.

      reply

  • Damian

    Damian

    22 August 2016 at 21:04 |
    Hari, I made this tonight and it was awesome. Lamb was tender and very tasty, the dry texture was better than expected as I do love a more wet curry. Will definitely do this again. 2 questions tho- it it 1 table spoon of ginger once you've grated it or a block about a tablespoons amount then grated. And relating to the question above about doubling the amount of lamb above, you advise not to double the spices- why is everything else not doubled!? I quite often 1/2 or double recipes and logically 1/2 or double the ingredients. Thank you for a really fresh and delicious Lamb Karahi

    reply

    • Hari Ghotra

      Hari Ghotra

      25 August 2016 at 17:49 |
      Hi Damian Sorry for my slow response but I have had major technical issues this week. A tablespoon of ginger is once it's grated but you can be generous with ginger so a little more is fine. Spiced go along way so you don't need to double the quantities I usually increase the spice level by half when you double the amount you are cooking. Remember to taste and adjust as you go if you are not convinced. I really love this lamb dish too and I'm glad it worked for you and your familiy too. Please do keep in touch as I would love to hear what else you try. Thank you so much for using the website. Hari

      reply

  • Jonathan

    Jonathan

    19 August 2016 at 22:42 |
    1st time I have made any of your recipes. This went down a storm. Everyone really enjiyed it. Cant wait to try another one of your recipes.

    reply

    • Hari Ghotra

      Hari Ghotra

      25 August 2016 at 17:52 |
      Hi Jonathan I have had a few computer issues this week so sorry for my late reply. Thank you so much for giving one of my dishes a go, I am hugely privileged that you tried it and took the time to comment too. Thank you and I would love to hear what else you try. Drop me a note if you need any advice I would be happy to make recommendations. Do keep in touch and let me know what you decide on. Thank again and do check out the youtube channel too. Cheers Hari

      reply

  • Victoria

    Victoria

    31 March 2016 at 10:17 |
    Made this dish with Chicken as one of our guests doesn't like Lamb! Went down a treat, cannot wait to make it with Lamb! So good!!!

    reply

    • Hari Ghotra

      Hari Ghotra

      31 March 2016 at 11:17 |
      Hi Nice to hear that you tweaked it to suit your dinner party! Thanks for trying it out and thanks for your comments too. Make you tell me what you try next time Hari

      reply

  • Chandni

    Chandni

    10 February 2016 at 05:04 |
    Hi Hari
    I have coriander powder and cumin powder. Is that the same as it being crushed? Or shall I use full seeds and crush it in a brick and motar

    reply

    • Hari Ghotra

      Hari Ghotra

      10 February 2016 at 15:23 |
      Hi Chandni If you have ground spices then by all mean yes use them. I like to crush my own as they give a much better flavour but use up what you have first and next time buy the whole spices and crush them yourself to taste the difference. Thanks for your comment, I hope this helps. Hari

      reply

  • Hari Ghotra

    Hari Ghotra

    11 July 2015 at 07:57 |
    Hi Nigel - this is one of my favourites too. Glad the chilli heat was enough for you! Thanks for trying the recipe and your feedback is always welcome. Thanks Hari

    reply

  • Nigel

    Nigel

    11 July 2015 at 07:09 |
    Hello Hari,

    I cooked this last night using the full quota of chilli. It was excellent, nice and hot and the onions gave a nice crunchy texture. A really good recipe offering a new dimension for lamb curries. Thank you

    reply

  • Hari

    Hari

    22 March 2015 at 08:38 |
    Hi Sheonagh
    Glad you approve - one of my favs too. Please do let me know what you try next. Thanks for your comments Hari

    reply

  • Sheonagh

    Sheonagh

    21 March 2015 at 16:51 |
    Hi Hari I love this recipe its so tasty....and perfect for the slow cooker

    reply

  • Ian

    Ian

    14 March 2015 at 15:04 |
    Thank you hari. Will give it a go

    reply

  • Hari

    Hari

    14 March 2015 at 14:50 |
    Hi Ian

    You don't need to double up on the spices - I would at most add another tsp of each. Use about 8 cloves of garlic and 2 tsp of ginger. Does that help?

    reply

  • Ian

    Ian

    14 March 2015 at 12:14 |
    am making this tonight with double the amount of lamb. Do I double up on the rest of the ingredients and spices? Thanks

    reply

  • Hari

    Hari

    02 March 2015 at 10:27 |
    That should be fine - you could do from step 5 on the day you are eating it while re-heating the dish. Let me know how it goes.

    reply

  • Derek

    Derek

    01 March 2015 at 22:36 |
    i intend to cook this meal and serve it to my friends the day after,what do you think?

    reply

  • Hari

    Hari

    19 January 2015 at 08:57 |
    Brilliant so pleased you enjoyed it!

    reply

  • Chris

    Chris

    18 January 2015 at 20:23 |
    Hi Hari
    Followed your advice, used 3 cloves of garlic. But I used two onions as I love onions!
    Was so tasty.

    reply

  • Hari

    Hari

    16 January 2015 at 08:58 |
    Oh and reduce the time it is cooking for to about 15-20 minutes.

    reply

  • Hari

    Hari

    16 January 2015 at 08:55 |
    Hi Chris how many people are you cooking for? If you are using a similar quantity of meat then I would reduce the garlic to 2 or 3 cloves of garlic and reduce the coriander and cumin seeds to about 2 tsp each. Do let me know how it comes out.

    reply

  • Chris

    Chris

    15 January 2015 at 23:52 |
    If i wanted to use chicken thigh fillets, instead of lamb, would I need to reduce any of the ingredients?

    reply

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Hari Ghotra