Lamb Karahi

  • 17 Jul - 23 Jul, 2021
  • Mag The Weekly
  • Cookery


· 500 g lamb

· 1 tablespoon green chili paste

· 3 tablespoons ginger garlic paste

· 4 tomatoes

· 1 teaspoon dry fenugreek

· 1 tablespoon butter 


· 1 teaspoon Kashmiri chilli powder

· 1 teaspoon cumin powder

· ½ teaspoon red chilli powder

· ½ teaspoon coriander powder

· ½ teaspoon turmeric powder

· ½ teaspoon black pepper

· ½ teaspoon garam masala

· Salt to taste


Boil mutton with ginger, garlic and green chilli paste until half cooked. Heat ghee in a wok and add onions. Fry the onions and add the ingredients in the spice list. Fry for a minute and let the spices sizzle. Add the tomato puree. Cover and cook the gravy for five minutes. Dry out excess water with constant stirring. Now, add the remaining water from boiled meat to the tomato gravy. Remove and set aside. Add oil in the meat and stir fry until golden. Now add the meat to the tomato gravy. Also add fenugreek, green chilies, and half of the julienned ginger. Cover and cook until meat is tender and the gravy has reached the desired consistency. Add butter and garnish with ginger and coriander leaves. Serve with lemon wedges.