Lamb Karahi Recipe

Lamb Karahi Recipe

Restaurant style Lamb Karahi Masala
Prep Time 30 mins
Cook Time 30 mins
Course Dinner, Lunch, Main Course
Cuisine Indian, Pakistani


  • pressure cooker


  • 2.5 lb Lamb Remove Fat
  • 3 tbsp Ginger Garlic paste
  • 2 Onion
  • 4 Large Tomatoes
  • 3 green chili
  • Fresh Cilantro
  • 2 Cup Yogurt
  • ½ Cup Oil
  • 1 tsp Salt
  • 1 tsp Red Chili
  • 1 tsp Kashmiri Red Chili
  • 1 tsp Black Pepper
  • ½ tsp Turmeric
  • 1 tsp Cumin seeds
  • 2 tbsp Coriander Seeds
  • 4-5 cloves
  • 2 Black Cardamom
  • Cinnamon Stick


  • Marinate lamb in 2 tbsp ginger garlic paste for an hour
  • Add Oil to the pan
  • Add lamb and salt
  • Cook for 15 minutes
  • Add onion paste
  • Cook until onion is lightly browned
  • Add all the spices and half of coriander seeds and cook well
  • Mix 1 tbsp of ginger garlic paste with ¼ cup of water add in the masala and cook until oil separates
  • Add tomatoes
  • Cook for 5 minutes
  • Add a cup of water
  • Mix well
  • Pressure cook for 35 minutes for instant pot (it varies from meat to meat and cooking pots)
  • When pressure is released open the lid mix well
  • Cook until oil separates
  • Add yogurt, cook until oil separates
  • If you do not want yogurt to curdle, keep it in room temperature, whisk it well, do not mix right away let it sit in the pot for 5-10 seconds and then mix.
  • Garnish with green chili, cilantro, ginger, crushed black pepper and crushed coriander seeds
  • The secret to Restaurant and Dhaba Style Karahi is sprinkling toasted crushed coriander seed and crushed black pepper corn before serving
Keyword Lamb Karahi Recipe