Lamb Karahi

Lamb Karahi is one of our favourite lamb curry dishes, and we're telling you now, it is well worth the time and effort to make. Why is it our favourite? The combinations of ingredients make a flavour that's hard to resist. It has a good amount of heat, while the sweet tomatoes, combined with the thick, rich, gravy-like sauce, is pretty moreish. We also love it because you can use cheaper cuts of lamb, which lends itself perfectly to the longer cooking time, meaning you're left with tender pieces of meat at the end. Where is Lamb Karahi from? Mughlai Karahi Gosht gets its name from the deep, circular pots it's traditionally cooked in (like a wok with two handles). It's particularly popular in North Indian, Bangladeshi and Pakistani cuisine (although ingredients will always differ). It's essentially a fragrant, slow-cooked lamb stew made with a rich tomato, garlic, green chilli and garam masala curry base. What other meat can be used in a Karahi dish? Chicken karahi karahi is another popular meat, while mutton is also frequently used. What do you serve Karahi with? This slow-cooked lamb curry is perfect on top of a bed of fluffy rice, while the sauce lends itself perfectly to a side of roti or naan. Your choice!