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Punjab · Dinner

Lamb Karahi

🍗 Non-veg🌾 Gluten-free📊 Medium

Lamb pieces cooked in a smoking-hot iron karahi with tomatoes, ginger, green chillies, and minimal spicing — fast, fiery, and intensely flavourful. A dish of technique over ingredient lists.

⏱️10 minPrep
🔥45 minCook
🕒55 minTotal
🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Lamb Karahi

  1. Heat ghee to smoking in a cast iron karahi.
  2. Add lamb; cook on very high heat, tossing frequently, until deeply browned on all sides.
  3. Do not add water.
  4. Add garlic and half the ginger; cook 2 min.
  5. Add tomatoes; cook on high heat, crushing with the back of the ladle until they break down into a thick sauce, 5 min.
  6. Transfer to pressure cooker with 150ml water.
  7. Cook 4 whistles.
  8. Lamb should be very tender.
  9. Return everything to karahi.
  10. Cook on high heat, tossing, until oil separates and sauce thickens around the meat.
  11. Add black pepper, garam masala, green chillies, remaining ginger.
  12. Finish with cream and fresh coriander.
  13. Serve in the karahi.

📖 Cultural notes

|---|---|---|---|---| | 510 kcal | 46g | 8g | 32g | 2g | Karahi cooking defines the roadside dhaba experience across Punjab and the KP frontier. The cast iron wok over a wood fire creates extreme heat impossible to replicate at home — but the technique can be approximated on a high-BTU gas burner. Karahi is a dish of speed and fire, traditionally cooked to order at dhabas where the karahi never truly cools down. ---

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