Indian Lamb Karahi Curry
Posted By Savita
Lamb Karahi or Goat Karahi is a famous North Indian curry, often made with goat meat instead of lamb and very popular in Indian Restaurants all over the world! This is my all-time favorite, make-ahead-curry. Cooked Indian spices marry with flavor of lamb, hence curry gets rich and intense flavored as it sits in refrigerator for 10-12 hrs or longer.
If you craving for Indian food this weekend? Just ditch the delivery and make this delicious and authentic, restaurant-style curry at home.
Made Restaurant Style!
If you ever wonder how Indian restaurant chefs make silky, spicy, luscious red and yummy curry, this recipe will unfold all the mysteries. The luscious red color comes from cooked, caramelized onion-tomato pasta with red pepper powder. And creaminess is courtesy of butter, yogurt and cream added while finishing the curry.
How about a complete Indian Meal?
- 1.5 lbs Lamb (I used bone-in lamb chops)
- 3 Bay Leaf
- 2 Garlic (garlic cloves)
- Salt and Black Pepper (as per taste)
- 3 Cup Water
- 2" Ginger (root of ginger)
- 2 tbsp Tomato Paste (if can't find tomato paste, use 1 cup pureed tomatoes)
- 1/2 tsp Turmeric
- 1/2 tbsp Red Pepper Powder (use less if you like less spicy)
- 3 tbsp Cilantro (chopped cilantro (coriander leaves))
- 2 tbsp Canola Oil
- 2 tbsp Yogurt
- 4 tbsp Unsalted Butter
- 1 tbsp Heavy Cream
- 6 Garlic (cloves of garlic)
- 1 tbsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1 Yellow Onion (or red onion, large, about 1 cup when grinded)
- 1. Boil lamb with bay leaf, peppercorns, 2 garlic cloves, 1/4 tsp pepper, and 1 tsp salt until just tender about 20 minutes. I often pressure cook lamb for 10-15 minutes, that is always easy and saves energy.
- 2. While lamb is cooking, we will prepare the rest to save a lot of time. Start with heating 2 tbsp oil in a pan. Grind the onion, 1" ginger and remaining garlic mixture using a hand blender to a fine puree.
- 3. Add onion garilc puree in heated oil. Cook on low heat until water released from the mixture and onions are very soft. About 10 minutes.
- 4. Add turmeric, red pepper, coriander powder, cumin powder and tomato paste, saute until oil separates. (about 5-7 minutes) Remove from heat and set aside.
- 5. Lamb should be nicely boiled by now. In a deep pan or wok, add lamb pieces, two cups of lamb boiling liquid, onion-tomato cooked paste, 1 tbsp butter and remaining 1" ginger sliced. Bring to boil and then cover and simmer for 5 minutes.
- 6. Add remaining butter and yogurt. Gently mix it in and simmer at low heat stir constantly for 5 minutes. Taste and adjust salt and black pepper.
- 7. Finish with 1 tbsp heavy cream and mix well and remove from heat. Mix in fresh chopped 2 tbsp cilantro.
- 8. Serve with steamed rice or naan or roti and enjoy!!