LAMB KARAHI WITH OR WITHOUT ONION
Now, for the longest period of time karahi lovers have been debating whether to add onion to Karahi or not. We’ll actually onion is not added to restaurant-style Karahi. But homemade Karahi has very little onion added just to provide a little gravy. Actually, the tomato purée reduces to almost nothing when cooked on high flame. However, adding a small onion holds all the tomatoey goodness and keeps the Mutton or lamb Karahi juicy so while you enjoy some meat you also have some gravy to dip the naan.
BEST MEAT AND CUTS FOR KARACHI GOSHT
Karahi is a very versatile dish and can be made with chicken, mutton, lamb, fish, and prawn. Karahi Gosht is usually made with bone-in cuts because they are high in fat and the juices from bones make the Karahi absolutely finger-licking good. We recommend using lamb leg or shanks for Lam Karahi.
SHOULD YOU COOK LAMB KARAHI IN GHEE OR BUTTER
Ghee is traditionally used in South Asian curries and sweets and is the best fit for it. Lamb Karahi is best cooked in ghee as the aroma of ghee and the way it shines out all flavors is beyond any other fat. Butter is a good option to substitute ghee. I prefer a combination of butter and oil. If you are on a low-cholesterol diet then avoid ghee and butter and use low cholesterol oil instead, it still tastes great with a little compromise on taste.
FRESH SPICE MIX FOR LAMB KARAHI
In this recipe, I’m using a quick spice blend which is very close to the store-bought spice blend. I understand making your own spice blend is an extra hassle. So if you make Karahi often then double or triple this spice blend recipe and store it in the fridge. This makes cooking very.
TOMATO PURÉE OR FRESH TOMATOES
Authentically, roughly chopped onions are added to Lamb Karahi but I have found tomato purée gives you a very smooth texture and a lovely visual appeal plus you don’t have to remove tomato skins while eating.
CAN I FREEZE LAMB KARAHI?
Yes, Karahi freezes very well and comes out just like fresh as everything is cooked and there are no veggies that will melt upon defrosting.
WHAT TO SERVE WITH KARAHI?
Karahi tastes best with Roghni Naan or garlic naan. But other carbs taste great too like roti, chapati, pita bread, and rice. Further, raita and fresh cucumber salad pair best with Lamb Karahi.
HOW TO MAKE LAMB KARAHI?
Karahi is the easiest of all Pakistani curries and you can't go wrong with it.
- Take meat in a pot and add ginger, garlic, and chili paste. Also, add ¾ cup water. (If you have raw ginger, garlic, and chili, just put 2-3 cloves of garlic, 2 chilies (or taste), and ½ inch piece of ginger in a mincer or chopper. Grind until finely chopped and add to the lamb.) Cover and cook lamb on medium-low heat until half-done about 15-25 minutes, set aside.
- Simultaneously, in a wok saute onions in oil or ghee until translucent. Then add all the spices and cook for a minute. (You can dump all ingredients together as shown in the picture and, but frying onions first and then adding spices tastes best.)
- Make tomato puree by blending 4 tomatoes in a blender. Add to the fried onion masala. (You can also add roughly chopped tomatoes, puree works best.) Cover and cook gravy on medium heat for 5-7 minutes.
- Then remove the lid and dry excess tomato water on medium-high heat until you see oil shining on the sides of the pan and gravy is thick, (bhunnofy). Stir frequently.
- By the time your gravy is cooked your meat should be half done. Add water from the lamb pot to the tomato gravy. (You might have a little or more water).
- Add 1-2 tablespoons oil to the lamb/mutton and fry for 1-2 minutes until meat turns slightly brown.
- Add the meat to the onion gravy. Also add fenugreek dried leaves, half of the sliced ginger, and a few chilies. Cover and cook until lamb is tender for about 10 minutes. (Use your best judgment and adjust the consistency of the gravy by adding a little water, only if needed. Or if gravy is thin, burn excess water on high heat).
- Finally, add little butter and garnish with remaining chilies, ginger, and fresh cilantro. Serve Lamb Karahi with naan, chapati roti, or plain rice with lemon wedges, fresh salad, and raita on the side.
Hungry for more recipes? Check these!
- Ginger Chicken
- White Chicken Karahi
