Authentic Lamb Karahi - With My Little Kitchen | Voice Tutorial | Recipe

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free and adds creaminess.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and more accessible.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can mimic the flavor profile.

Pre-heat a wok on medium heat and add the oil, cinnamon, black and green cardamoms and gently fry for 15 seconds to infuse the oil.

Add the sliced onions and cook them with the lid on, stirring occasionally until they soften and take on a nice dark golden yellowy brown colour, approximately 8-10 minutes.

Once the onions have taken on that deep nutty brown colour, add the meat and allow it to seal for around 3-4 minutes.

Throw in the chopped tomatoes, ginger paste, garlic paste, chilli powder, turmeric powder, coriander powder, salt and water, before giving everything a quick mix.

Place the lid on and allow to cook for 35 to 40 minutes on low – medium heat, occasionally stirring the dish to prevent it from catching the bottom of the wok.

After 20 minutes, continue to cook until the liquid has reduced down completely.

Cook further for 15 minutes on low heat and reduce the liquid until you have a thick base sauce and the oil has started to separate a little at the surface.

Throw in the sliced fresh green chillies and add the dry fenugreek leaves, rubbing them to release their aroma.

Add the garam masala, give that a quick stir, and garnish with freshly chopped coriander.

Place the lid on and allow the fenugreek and garam masala to infuse in the dish for 2 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens