Lamb Karahi


  • 600g diced lamb (I used lamb shoulder)
  • 4 whole garlic cloves, peeled
  • 1 tbsp ginger, grated
  • 1 tsp salt
  • 2 tbsp ghee
  • 3 fresh tomatoes, finely chopped
  • 1 tsp turmeric
  • 2 chillies, chopped finely
  • 3 tsp of cumin seeds, crushed
  • 1 tsp red chilli powder
  • 1 onion, finely sliced
  • 2 whole chillies, sliced lengthways
  • 1 tsp garam masala
  • Handful coriander, chopped


  1. Place the diced lamb into a pan with garlic, ginger and salt and put the lid on the pan. Leave to cook on the lowest heat setting for 30 minutes until tender. Stir occasionally.
  2. In a wok heat the butter, add tomatoes and turmeric then fry to create a thick masala paste.
  3. Add the chopped chilli, crushed cumin, 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 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 here with plain pilau, garlic and herb naan, and a dash of mint sauce. 


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