Indian Lamb Karahi Curry
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?
If you planing to make rice or Indian flat bread for a complete Indian meal, I have that work done for you too. Here is, photographed step-by-step, Indian Chapati (Whole Wheat Flat Bread) and Basmati Cumin Rice recipes. Oh!! and not to be missed, Cooling Cucumber Raita.
Why is this curry called Lamb Karahi?
Indian Lamb Karahi (Karahi is hindi world which means Wok) is called so due to the method of preparation. As many of you may know, in restaurants, everything is prepared before hand and then assembled per order. Lamb Karahi Curry is traditionally made the same way. Everything pre-prep and then cooked quickly with fresh ginger, butter, cream in a traditional Indian wok called Karahi. However, don't worry if you don't have traditional Indian wok, a little deep steel/non-stick pan works great too.
Word-less Friday (well, sort of)!
Today, I am going to follow rule of word-less, (okay a few words) Friday, will stop talking and let the pictures do the speaking work for me.
How does it sound to you? Let me know!
Love Lamb Karahi?? then these Indian curries will blow your mind!
Indian Lamb Karahi Curry
- Lamb Stock
- 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
- Lamb Karahi
- 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!!
Savita's Notes:Time taken to cook lamb depends on cut of meat and quality of lamb. Fresh lamb meat cooks faster and bone-in lamb stays very moist and flavorful when prepared this way. Lamb Karahi tastes perfect if cooked 3-4 hrs before serving. It will taste even better if you cook one day in advance.
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