Lamb Karahi

December 30, 2014 • Posted in: Indian, curry, slow-cooked

A vibrant curry that comes from northern India.


  • 1/4 cup (60ml) sunflower oil
  • 2 onions, finely chopped
  • 1kg boneless lamb shoulder, cut into 2cm pieces
  • 1tsp Kashmiri chilli powder
  • 5cm piece ginger, grated plus
  • 10cm piece ginger finely shredded
  • 5 garlic cloves, finely chopped
  • 500g can chopped tomatoes
  • 1tsp coriander seeds
  • 1tsp ground turmeric
  • 3cm piece cinnamon quill
  • 4 whole cardamom pods
  • 1tsp fennel seeds
  • 1tsp cumin seeds
  • 1tsp whole black peppercorns
  • 1/3 cup (95g) thick Greek-style yoghurt, plus extra to serve
  • Thinly sliced green chilli, coriander leaves and naan bread, to serve


  1. Heat oil in a saucepan over medium-low heat. Add onion and 1tsp salt and cook, stirring, for 20 minutes until softened and lightly coloured.
  2. Increase heat to medium, season lamb and cook, stirring, for 5-6 minutes until browned.
  3. Add chilli powder, grated ginger and garlic and cook, stirring for 2-3 minutes until fragrant.
  4. Add chopped tomatoes, then cover and cook for 45-60 minutes until meet is tender.
  5. Grind remaining spices in a mortar and pestle to a fine powder. Stir three-quarters of the spice mixture into the curry.
  6. Season and cook for a further 20 minutes or until the oil separates from the curry.
  7. Add yoghurt and remaining spice mixture and cook for 203 minutes to warm through.
  8. Garnish the curry with extra yoghurt, green chilli, coriander leaves and sliced ginger, then serve with naan bread.
Preparation time: 20 mins
Cooking time: 2 hours
Serves: 6–8

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