A Lamb Karahi curry made using Bhendi Bazaar Karahi Spice Mix to make a fiery dish with an intense and earthy dhaba style flavour.
Peel and slice the onion. Dice the tomatoes.
Finely chop the garlic. Grate the ginger
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.
Heat the oil in a pan and saute the onions until golden brown.
Empty the contents from the deep pan into the onions. Fry in the oil for around 8-10 minutes on a high heat.
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.
Add the garam masala, stir well and cook for a further 2-3 minutes on a medium heat.
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.
This Gluten Free, easy to make cake is perfect either served warm with ice cream as a dessert, or cold with a cup of tea as an afternoon treat.
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