Lamb Karahi
Lamb Karahi
5 from 1 vote
Prep: 10 minutes
Cook: 1 hour 20 minutes
Total Time 1 hour 20 minutes
Servings: 6
Lamb karahi, also known as karahi gosht, is a popular Indian and Pakistani dish made with tender pieces of lamb, diced tomatoes, onions, green chili peppers, and a blend of aromatic spices.

Nutrition: per serving



  • 500 g Lamb
  • 50 ml Oil
  • 2 Onions
  • 3 Tomatoes
  • 100 g Yoghurt
  • 1 tsp Chilli Powder
  • 2 tsp Turmeric Powder
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Garam Masala
  • 1 tsp Cumin Powder
  • 1 tsp Dried Fenugreek Leaves
  • 200 ml Water


  • Heat oil in a wok or karahi pot on low-medium heat before adding the finely sliced onions.
  • Cook the onions for 3-4 minutes on medium heat until the onions start to soften and become translucent
  • Add the lamb and allow to cook for 10 minutes then add the salt and mix
  • Then add the chopped tomatoes into the pan and cook for 3-4 minutes until the tomatoes are soft.
  • Add the chilli powder, turmeric powder, ginger paste, garlic paste, black pepper, and garam masala then cook the spices for 2-3 minutes.
  • Add the water and reduce the heat to low-medium then leave to cook for 40-45 minutes depending on your meat – if the lamb is still tough add more water and cook for longer.
  • Increase the heat to medium and add the yoghurt before stirring immediately and cook for 10-15 minutes – it is important to stir immediately and continuously to prevent the yoghurt from curdling.
  • Add the cumin seeds, dried fenugreek leaves, bullet chillies, and ginger and leave to cook for 2-3 minutes
  • Garnish with coriander and enjoy with naan or boiled rice!

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