Lamb Karahi Recipe

Name: Lamb Karahi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces boneless lamb, cubes; 4 fluid ounces oil; 2 tablespoons ginger paste; 5 tomatoes, quatered; 2/3 tablespoon salt; 1 tablespoon dry chili flakes; 1 liter boiling water; 3 tablespoons fresh ginger, cut into thin strips; 2 tablespoons chopped green chilies; 3 tablespoons chopped coriander leaves

Servings: persons

20 ounces boneless lamb, cubes
4 fluid ounces oil
2 tablespoons ginger paste
5 tomatoes, quatered
2/3 tablespoon salt
1 tablespoon dry chili flakes
1 liter boiling water
3 tablespoons fresh ginger, cut into thin strips
2 tablespoons chopped green chilies
3 tablespoons chopped coriander leaves

1
heat oil & add lamb, fry for 5 minutes.
2
add the ginger paste & fry for a further 5 minutes.
3
now add the quatered tomatoes, salt &chilli flakes, cook for a further 5 minutes.
4
add the hot water n cook on low flame till lamb is tender & half of the liquid is dried up.
5
turn up the heat to high & keep stirring.
6
when 1/4 of the liquid is left add the ginger & chopped chillies, cook for further 5 mins, till the liquid is dried & the tomato skin which would have sepearted by now is curled up.
7
add chopeed corriander & serve with naan.

3548

kcal

Calories

380

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 20 ounces boneless lamb, cubes, 4 fluid ounces oil, 2 tablespoons ginger paste, 5 tomatoes, quatered, and more.

Yes, Lamb Karahi falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Karahi

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