Lamb Karahi Recipe
Lamb Karahi Recipe
Restaurant style Lamb Karahi Masala
Equipment
- pressure cooker
Ingredients
- 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
Instructions
- 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
