Flavorful Lamb Karahi: A Delectable Pakistani Delight



  • 500g lamb, cut into pieces
  • 3 tablespoons vegetable oil
  • 2 medium onions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 tablespoons ginger-garlic paste
  • 2 green chilies, slit lengthwise
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish
  • Lemon wedges for serving


  1. Heat vegetable oil in a large pan or karahi over medium heat. Add cumin seeds and coriander seeds. Let them sizzle for a few seconds until fragrant.
  2. Add chopped onions and sauté until they turn golden brown.
  3. Add ginger-garlic paste and green chilies. Cook for another minute until the raw smell disappears.
  4. Add lamb pieces to the pan and cook on high heat until they are browned on all sides.
  5. Reduce the heat to medium-low and add chopped tomatoes, red chili powder, turmeric powder, and salt. Mix well to coat the lamb with the spices.
  6. Cover the pan and let the lamb cook for about 30-40 minutes or until it becomes tender. Stir occasionally to prevent sticking.
  7. Once the lamb is cooked, increase the heat to high and cook uncovered for a few more minutes to reduce any excess liquid.
  8. Sprinkle garam masala over the lamb karahi and give it a final stir.
  9. Garnish with fresh coriander leaves and serve hot with naan or rice.
  10. Serve lamb karahi with lemon wedges on the side for an extra tangy flavor.

Enjoy the rich and aromatic flavors of this delicious lamb karahi. It pairs perfectly with naan bread or steamed rice, making it a satisfying meal for any occasion.


This website stores cookies on your computer. Cookie Policy