Lamb Karahi (Mutton Karahi)

By Swasthi's Recipes · 60 min

Ingredients

Instructions

1. Dry roast the red chilies and coriander seeds over medium heat for 2 minutes. Add the cloves, both kinds of cardamom, cumin, fennel and cinnamon, and roast for 2 to 3 minutes until fragrant but not burnt. Cool and grind to a fine powder; set aside.
2. Heat the ghee or oil in a pan over medium heat. Add the black cardamom and onions and sauté for 4 to 5 minutes until translucent.
3. Add the lamb and sauté for 5 to 6 minutes until its color changes. Stir in the ginger garlic paste and sauté for 1 to 2 minutes without burning.
4. Lower the heat. Stir in the turmeric, half the salt and half the prepared masala. Add hot water (start with less), cover and cook for an hour, adding more water and stirring if the pan dries out.
5. After an hour, add the pureed tomatoes. Cover and cook over medium heat for about 35 to 40 minutes, until the lamb is tender and fully cooked and the sauce has reduced and thickened.
6. Mix the yogurt in a small bowl with 2 tablespoons of the gravy, then stir it back into the lamb along with the rest of the masala. If too thick, add a splash of hot water. Simmer covered for 3 to 4 minutes, until fat shows on top.
7. Taste and add more salt if needed, then stir in the crushed kasuri methi. For more heat, add freshly cracked black pepper or chili flakes.
8. Garnish with the slit green chili, ginger julienne and coriander leaves, and serve.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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