Karahi Gosht

5 from 9 votes

This is a simple home-style Lamb Karahi with homemade spices.

Course Main Course

Cuisine Pakistani

Keyword Karahi gosht recipe, Lamb Karahi Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 349kcal

1 tablespoon oil
1 tablespoon green chili paste or less
1 tablespoon ginger paste
½ tablespoon garlic paste
500 grams lamb or mutton preferably lamb shanks or shoulder cut into pieces, notes1
¾ cup water

4 tablespoon oil or ghee divided
1 onion chopped (¼ cup onion for little gravy or ½ cup onion for more gravy or skip onion for dry Karahi)

Heat oil in a pot ( you can use the instant pot or pressure cooker). Fry ginger garlic and chili for a few seconds then add the lamb pieces, stir -fry for 4-5 minutes until lamb has changed its color and has developed light golden marks on the surface.
Now, add ¾ cup water. Cover and cook lamb on medium-low heat until half-done about 15-25 minutes, and set aside. (Adjust cook time if using an instant pot or pressure cooker.)
Simultaneously, in a wok saute onions in oil until golden. Then add all the spices and cook for a minute.
Next, add blended tomatoes to the fried onion masala. Cover and cook gravy on medium heat for 5-7 minutes.
Then remove the lid and dry excess tomato water on medium-high heat until you see oil shining on the sides of the pan and the gravy is thick. Stir frequently.
By the time your gravy is cooked your lamb should be half done. Add lamb pot to the tomato gravy. (You might have a little or more water). Add 1-2 tablespoons ghee and dried fenugreek leaves, and a few chilies. Cover and cook until lamb is tender for about 10 minutes. (Use your best judgment and adjust the consistency of the gravy by adding a little water, only if needed.
Finally, garnish with ginger, and fresh cilantro. Serve Lamb Karahi with naan, chapati roti, or plain rice.

Protein options: chicken, fish, prawn, camel, beef all are good options. Chicken, fish, and prawn don't require separate cooking of step 1. And all ingredients for lamb should be added in step 6 and cooked until the meat is tender. Cooking time will vary.
Kashmiri Chilli powder: This is a less spicy chilli powder that gives a bright red colour to karahi. You can replace it with paprika.
Garam masala: is Indian whole spice powder and is very aromatic. In karahi, you can replace it with black pepper or just skip it.
Tomato: Choose bright red tomato for puree. Or replace with 1⅓ cup canned tomato puree or 1⅓ cup canned crushed tomatoes or ⅓ cup tomato paste.
Kasuri methi or fenugreek leaves: can be bought from the Indian store and can be used in Indian curries and veggies. It gives karahi it's specific aroma but some readers suggest skipping it also works.