4

Servings
60

Minutes

Lamb Kahari

A Lamb Karahi curry made using Bhendi Bazaar Karahi Spice Mix to make a fiery dish with an intense and earthy dhaba style flavour.

4

Servings
60

Minutes

Method

  1. Peel and slice the onion. Dice the tomatoes.

  2. Finely chop the garlic. Grate the ginger

  3. Add the tomatoes, ginger, garlic and lamb to a deep pan with the contents of the base mix packet, stir and cook on a medium heat with the lid on until the lamb is almost cooked. This should take about 40 minutes.

  4. Heat the oil in a pan and saute the onions until golden brown.

  5. Empty the contents from the deep pan into the onions. Fry in the oil for around 8-10 minutes on a high heat.

  6. Reduce the heat to medium and add in the yogurt a little at a time, ensuring it does not curdle. Bring to desired consistency and cook until the lamb is cooked through.

  7. Add the garam masala, stir well and cook for a further 2-3 minutes on a medium heat.

  8. Garnish with finely chopped, fresh coriander and thinly sliced green chillies for added heat and flavour - optional

This spice mix can also be made with Chicken or Vegetables.

Read about Bhendi Bazaar and their range of spice mixes.

A bowl of Lamb Karahi

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