Lahori Karahi
Lahori Karahi
5 from 15 votes
Prep: 15 minutes
Cook: 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings: 6
Discover the mouth watering Lahori Karahi, a lamb-based culinary delight from the heart of Pakistan. This moderately challenging recipe brings together an array of spices and flavours to offer a truly satisfying meal.

Nutrition: per serving



  • 100 ml Olive Oil
  • 1 kg Lamb
  • 3 Tomatoes
  • 2 Onions Pureed
  • 1 tbsp Garlic Paste
  • 1 tbsp Ginger Paste
  • 1 tsp Green Chilli Paste
  • 650 ml Water
  • 1 tsp Chilli Powder
  • 1 tsp Kashmiri Chilli
  • 1 tsp Turmeric Powder Haldi
  • 2 tsp Salt
  • 1 tsp Cumin Powder
  • 1 tsp Black Pepper
  • 100 g Yoghurt
  • Coriander
  • 1 tbsp Dried Fenugreek Leaves Methi
  • 2 Bullet Chillies
  • Ginger Julienne


  • Heat the olive oil in a wok over medium heat until it reaches a high temperature.
  • Add the ginger paste, garlic paste, and green chili paste to the hot oil, and sauté them for 1-2 minutes. To create the green chili paste, grind 3 green chilies with a few tablespoons of water.
  • Add the lamb/mutton and cook on high heat for 5 minutes until the color changes.
  • Add 500ml of water into the wok, cover it, and simmer for 60 minutes until the water evaporates.
  • Incorporate the pureed onions and cook for 5 minutes.
  • Sprinkle in the salt, chili powder, Kashmiri chili powder, and black pepper. Cook the spices for 2-3 minutes over medium heat.
  • Add the chopped tomatoes and cook for 4-5 minutes.
  • Immediately after, add the yogurt and the remaining 150ml of water. Stir quickly to prevent curdling and continue cooking for an additional 8-10 minutes over medium heat.
  • Mix in the cumin powder, bullet chilies, and julienned ginger, and cook for 2-3 minutes.
  • Finally, garnish with coriander and dried fenugreek leaves.
  • Serve the dish alongside freshly made naan bread for a delightful meal. Enjoy!



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