Empty My Fridge
How To Make Lamb Karahi
Ingredients
- Lamb · trimmed cubed600 g
- Garlic · peeled5
- Ginger · grated1 tbsp
- Salt1 tsp
- Masala
- Butter2 tbsp
- Tomato · finely chopped3
- Turmeric1 tsp
- Chili pepper · chopped finely, sliced4
- Coriander seed · crushed3 tsp
- Cumin · crushed3 tsp
- Chili powder1 tsp
- Onion · finely sliced1
- Garam masala1 tsp
- Cilantro · chopped
Instructions
- Put the lamb cubes in a pan with the garlic, ginger and salt, and cover. Cook on the lowest heat for 30-50 minutes, until tender, stirring occasionally. The meat will cook in its own juices and will not burn.
- In a karahi or wok, heat the butter, add the tomatoes and turmeric, and fry until they form a thick masala paste.
- Add the chopped chillies, crushed cumin and coriander seeds, and the red chilli powder if using. Fry for a few minutes.
- Stir the cooked lamb with all its juices into the karahi, and stir-fry with the tomato masala. After a few minutes, add the sliced onions and the halved chillies.
- Stir-fry until the sauce thickens and clings to the meat, with chunky onion slices through it.
- Sprinkle over the garam masala and a handful of chopped coriander to serve.
Summarized from Hari Ghotra's video. Watch it for the details.
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