Lamb Karahi | مٹن کڑاہی
- Daniel
- May 10
- 4 min read
Updated: 5 days ago
Lamb Karahi is one of the most iconic dishes in Pakistani cuisine, named after the wok-like pan called a karahi in which it’s traditionally cooked. It’s said that this dish was born on the busy streets and roadside dhabas of Pakistan, where cooks whip up tender meat with minimal ingredients but huge flavors.
Unlike the heavy curries soaked in cream, a good karahi is bold, spicy, and lets the natural sweetness of onions and tomatoes really shine through.
My take on it might be a little unorthodox — slow cooking the lamb to get it meltingly tender, then shredding it and folding it back into a rich, spiced tomato-onion gravy. I also whipped the fried onions into the yogurt, creating an almost creamy finish without drowning the dish.
I guess you can call this a "karahi stew," but trust me, the soul of a proper karahi is still there. The magic happens when you scoop it up with some hot naan or paratha, with the gingery lamb practically falling apart at every bite.
If you've never made karahi before, this is a great place to start. It looks like a lot of steps, but honestly? Each part builds such an insane depth of flavor you’ll thank yourself later. This isn’t a dish you rush — it’s a dish you slow down for, savor, and share.
So roll up your sleeves, grab your favorite flatbread, and dive into this bowl of Pakistani comfort.
Ingredients:
(Serve 8)
Lamb:
Lamb Bones, 250g
Sea Salt, Pinch
Black Pepper, Pinch
Milk Powder, 1/2 TBSP
Lamb Shoulder, 500g
Rapeseed / Sunflower / Canola / Peanut Oil, For Searing
Bay Leaves, 2
Spice Blend:
Cinnamon, 1 Stick
Black Cardamom, 1
Cloves, 2
Coriander Seeds, 1/2 TSP
Cumin Seeds, 1/2 TSP
Garam Masala Homemade, 1 TSP
Chili Powder, 1/2 TSP Adjust To Preference
Turmeric, 1/2 TSP
Karahi:
Red Onion Finely Sliced, 1
Cornstarch, 1/2 TBSP
Rapeseed / Sunflower / Canola / Peanut Oil, For Searing
Yogurt, 1/2 Cup
Red Onion Wedged, 1
Garlic Crushed, 3 Cloves
Ginger, 2"
Tomatoes Wedged, 2
Green Chilies Deseeded, 2
Fenugreek Seeds, Pinch
Coriander Coarsely Chopped, A Handful
Dried Mint, Pinch
Ginger Julienned, For Garnishing
Paratha Homemade / Naan Homemade / Chapati Homemade, For Serving
Equipment:
Spice Grinder
Cast Iron Skillet / Pan
Slow Cooker / Pressure Cooker
Food Processor
Oven
Directions:
Please visit my "Paratha", "Naan", or "Chapati" page for the recipe.
Please visit my "How To Make Shahi Garam Masala" page for the recipe.
Roast the Bones
Preheat your oven to 200°C (400°F).
Place the lamb bones in a baking dish. Season with salt, pepper, and sprinkle with milk powder. Toss to coat.
Roast for 40 minutes, flipping halfway through for even browning.
Start the Broth
Transfer the roasted bones to a slow cooker or pressure cooker.
Pour a bit of hot water into the baking dish and scrape up all the browned bits—this is full of flavor. Add that liquid into the cooker.
Prepare the Lamb
Rub lamb shoulder with a bit of oil, salt, and pepper.
Sear both sides in a hot skillet until browned and crisp. Transfer to the cooker.
Deglaze the skillet with hot water and pour into the cooker.
Add just enough water to cover the lamb and toss in a couple of bay leaves.
Slow cooker: Cook on high for 8 hours.
Pressure cooker: Cook for 1.5 hours.
Shred the Lamb
Once done, remove the lamb and let it cool slightly.
Strain and reserve the broth; discard bones and bay leaves.
When cool enough to handle, shred the lamb coarsely and set aside.
Make the Spice Blend
Toast whole spices in a dry pan until fragrant.
Grind into a powder using a spice grinder.
Mix in garam masala, chili powder, and turmeric. Set aside.
Make the Onion-Yogurt Paste
Toss sliced red onions in cornstarch.
Shallow-fry in 2" of oil over medium-high heat until golden and crispy.
Drain on paper towels, then blend with yogurt into a smooth paste. Set aside.
Start the Karahi Base
In a food processor, blend raw onion, garlic, and ginger into a coarse paste.
Heat 2 tablespoons of oil in a skillet. Add the paste, season with salt and pepper, and sauté until fragrant.
Stir in the spice blend and a splash of your reserved stock to help it come together.
Add chopped tomatoes and cook until they break down.
Pour in 2 cups of reserved lamb stock and simmer.
Bring It All Together
Stir in the shredded lamb, green chilies, and fenugreek seeds.
Add the onion-yogurt paste and mix until well incorporated.
Adjust thickness:
For a dry-style karahi: Keep cooking until thickened.
For a stew-like version: Add more stock.
Taste and adjust with salt, pepper, or more garam masala.
Finish and Serve:
Remove from heat. Garnish with chopped coriander, mint, and julienned ginger.
Serve hot with your favorite flatbread.
Serve with your favorite flatbread...
Nourishing...
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