🇮🇳 Indian

Lamb Kadhai

Name: Lamb Kadhai
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tsp Garam Masala; 2 tbsp Tomato Puree; 1 tbsp Kasuri Methi; to taste Salt; 4 cloves, minced Garlic; 2 tbsp Ghee; 1, sliced Bell Pepper; 3, cut into batons Spring Onions; 500 g, cubed Lamb

🇮🇳 Indian

Everything good about an Indian weeknight curry: fragrant whole spices, browned Lamb, softened onions and tomatoes, and a final high-heat reduction that darkens the masala and deepens the flavour.

Prep 10 min Cook 17 min Serves 3 Easy

Ingredients

Garam Masala1 tsp
Tomato Puree2 tbsp
Kasuri Methi1 tbsp
Saltto taste
Garlic4 cloves, minced
Ghee2 tbsp
Bell Pepper1, sliced
Spring Onions3, cut into batons
Lamb500 g, cubed

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the ghee or oil in a heavy pan and let the aromatics sizzle until their rawness is gone.
2
Sear the Lamb in batches so it browns rather than steams, and set aside.
3
Cook Ghee and Garlic in the same pan until soft and sweet, deglazing with a splash of water.
4
Return the Lamb, add the ground spices and salt, and fry hard for two minutes to toast the spices into the meat.
5
Pour in just enough water to come halfway, cover, and simmer gently until everything is tender.
6
Finish on a high heat to thicken, check the salt, and serve scattered with fresh coriander.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Watch how it's made

Video: Restaurant Style Lamb Karahi | Karahi Gosht · on YouTube