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Lamb Karahi gosht recie
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5 from 1 vote

Lamb Karahi Gosht

This is a simple home-style Lamb Karahi with homemade spices.
Course Main Course
Cuisine Pakistani
Keyword Karahi gosht recipe, lamb curry recipe, Lamb Karahi Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 433kcal




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


  • 3 tablespoon oil or ghee plus 1 more tablespoon
  • 1 onion chopped (¼ cup onion for little gravy or ½ cup onion for more gravy or skip onion for dry Karahi)


  • 1 teaspoon Kashmiri chili powder notes 2
  • 1 teaspoon cumin powder
  • ½ teaspoon red chili flakes or powder or to taste
  • ½ teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon black pepper
  • ½ teaspoon garam masala powder notes 3
  • ½ teaspoon salt more to taste


  • 4 tomato pureed, notes 4
  • 1 teaspoon dry fenugreek leaves Kasuri Meethi, notes 5
  • 4-5 thick green chilies deseeded and cut in half lengthwise
  • 1- inch ginger cut in julienne
  • 1 tablespoon butter optional
  • 2 tablespoon chopped fresh coriander
  • 2 lemon wedges


  • Boil mutton with ginger, garlic and green chili paste for 15-25 minutes until half cooked.
  • Simultaneously, eat oil or ghee in a karahi or wok and add onions (if using). Fry until onions are translucent then add all the ingredients in the spice list. Fry for a minute and let the spices sizzle. Immediately, add the tomato puree. Cover and cook the gravy for 5-7 minutes on medium heat.
  • Then, remove the lid and dry out excess water with constant stirring until you see a little oil shining on the sides of the pan. (Drying excess tomato water is essential it gives the karahi its yummy taste.)
  • Now, add the remaining water from boiled meat to the tomato gravy. Remove and set aside.
  • Add 1 tablespoon oil in the meat pot and stir fry meat on high flame until golden for 2-3 minutes.
  • Now add the meat to the tomato gravy. Also add fenugreek leaves, green chilies, and half of the julienned ginger. (At this stage, adjust gravy to your preference and little water only if needed.)
  • Cover and cook for another 10-15 minutes on medium-low heat until meat is very tender and gravy has reached the desired consistency.
  • Finally add a little butter on karahi and serve. Garnish with the remaining ginger and coriander leaves. Serve with lemon wedges.


  1. 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.
  2. Kashmiri Chilli powder: This is a less spicy chilli powder that gives a bright red colour to karahi. You can replace it with paprika.
  3. Garam masala: is Indian whole spice powder and is very aromatic. In karahi, you can replace it with black pepper or just skip it.
  4. 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.
  5. 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.


Calories: 433kcal