Lamb Karahri

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This spicy lamb curry recipe offers a tantalising blend of aromatic spices and tender lamb pieces, creating a flavourful and satisfying dish. The medley of cumin, chilli, coriander, and cardamom infuses the dish with rich depth, while the addition of garlic and ginger adds a delightful zing. Simmered with tomatoes and green chilli, the curry develops a vibrant hue and a perfect balance of heat. As the curry cooks, the tender lamb absorbs the fragrant spices, resulting in a mouthwatering dish that is sure to become a favourite at any dinner table. Serve it alongside fluffy rice or warm naan bread for a truly unforgettable culinary experience.

Ingredients:

  • 3 medium white onions, diced
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon black cardamom powder
  • 1 teaspoon tandoori masala
  • 1/2 teaspoon white cardamom
  • 1/2 teaspoon ground cloves
  • 3 teaspoons turmeric
  • 7 tablespoons garlic, minced
  • 8 tablespoons ginger, minced
  • 1 tablespoon salt
  • 1 tin of tomatoes (400g)
  • 1 teaspoon garam masala
  • 1 green chilli, diced
  • Lamb, diced (amount as desired)

  1. Heat oil in a large pan over medium heat. Add diced onions and cumin seeds. Sauté until the onions are light golden, about 10 minutes.

  2. Add cumin powder, red chilli powder, coriander powder, black cardamom powder, tandoori masala, white cardamom, and ground cloves to the pan. Stir well to combine with the onions. Cook for another 2 minutes until the spices are aromatic.

  3. Add turmeric, minced garlic, and ginger to the pan. Cook for an additional 3 minutes until fragrant.

  4. Allow the mixture to cool slightly for about 3 minutes.

  5. Stir in salt, tin of tomatoes, garam masala, and diced green chilli. Cook over medium heat until the mixture starts to sizzle and oil begins to separate, about 5-7 minutes.

  6. Increase the heat to medium-high and add the diced lamb to the pan. Cook until the lamb is fully cooked and tender, and the oil has cooled, approximately 15-20 minutes.

  7. Serve hot with rice or naan bread. Enjoy your spicy lamb curry!

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