Lamb Karahi Recipe – Pakistani Special
Lamb Karahi is a bold, aromatic, and deeply flavorful curry that holds a special place in Pakistani and North Indian cuisine. Cooked in a traditional karahi (wok), this dish features tender lamb pieces simmered in tomatoes, green chilies, and fragrant spices, creating a thick, glossy gravy bursting with taste.
Perfect for family dinners, festive occasions, or weekend indulgence, Lamb Karahi is best enjoyed hot with naan, roti, or steamed rice.
- Prep Time1 hr
- Cook Time20 min
- Total Time1 hr 20 min
Lamb Karahi Ingredients
- 750 g lamb, bone-in or boneless
- 4 tbsp cooking oil or ghee
- 2 medium onions, finely sliced
- 2 tbsp ginger-garlic paste
- 4 medium tomatoes, finely chopped or crushed
- 2–3 green chilies, slit
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- Salt to taste
- 1 tsp crushed black pepper
- 1 tsp garam masala
- Fresh coriander leaves for garnish
- Fresh ginger juliennes (optional)
Saag with Makki Roti Instructions:
Heat oil or ghee in a heavy-bottomed karahi over medium heat.
Add cumin seeds and let them splutter.
Add sliced onions and sauté until golden brown.
Stir in ginger-garlic paste and cook until aromatic.
Add lamb pieces and cook on high heat until lightly browned.
Add turmeric, red chili powder, coriander powder, salt, and black pepper.
Mix well and cook until spices coat the lamb evenly.
Add chopped tomatoes and green chilies.
Cook uncovered, stirring occasionally, until tomatoes break down and oil separates.
Add a little water if needed, cover, and simmer until lamb is tender.
Sprinkle garam masala and simmer uncovered for a few minutes to thicken the gravy.
Garnish with fresh coriander and ginger juliennes. Serve hot.
Recipe Notes :
Use bone-in lamb for deeper flavor
Cook on high heat at the end for authentic karahi-style texture
Do not overuse water—the gravy should be thick and glossy
Fresh tomatoes are key—avoid canned for best taste
