Rick Stein Lamb Karahi

Let me tell you — I wasn’t planning on spending two hours in the kitchen last Sunday. But then I caught a whiff of ginger, garlic, and cumin drifting from my neighbour’s window (bless her, she cooks properly), and suddenly I was elbow-deep in lamb and spice jars, channeling Rick Stein with reckless determination.

This Lamb Karahi isn’t one of those “chuck it in a pan and hope” curries. It’s a slow burn — both in flavour and cooking time. But my word, the payoff? You’ll want to stand over the pot with a spoon, eating it before it even hits the table. There’s something so honest about it — fresh tomatoes melting into a glossy sauce, spices toasted to just the right edge, and lamb so tender it practically begs to be scooped up with naan.

If you’re after a bold, rich curry that makes your house smell like a festival and has enough soul to feed four hungry humans — you’re in the right place.

Why You’ll Love It

• Deep, proper flavour — none of that one-note takeaway curry vibe.
• Tender lamb — slow-cooked to the point of melting.
• No fancy ingredients — just good old spice cupboard regulars.
• Leftovers taste better — if you don’t eat it all in one sitting, that is.
• Custom heat levels — dial up the chilli or tone it down, easy.
• Makes you feel like you can actually cook — even if you’re winging it.

Ingredients

For the curry base:

• 15g ginger, peeled and roughly chopped
• 1 onion, roughly chopped
• ¼ tsp cumin powder
• ¼ tsp coriander powder
• ¼ tsp turmeric
• ½ tsp salt
• 1 plum tomato, roughly chopped
• 80ml vegetable oil (save 2 tbsp for later)

For the curry:

• 600g diced lamb
• 4cm piece of ginger, peeled
• 1 whole bulb garlic, peeled
• 400ml water
• ½ tsp dried fenugreek
• 1 tsp black pepper
• 1 tsp chilli flakes
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 green chilli, sliced lengthways
• 1 small onion, finely chopped
• 1 tsp black onion seeds
• ½ tsp garam masala
• 4 plum tomatoes, roughly chopped
• 50g fresh coriander, chopped

How to Make It

Start with the curry base:

Chuck the onion, ginger, salt, and dry spices into a pot with 375ml water (save the tomato for later). Simmer covered for 45 mins until everything’s soft and squidgy. Add the tomato and cook 15 minutes more — it should smell amazing by now.

Blitz it smooth:

Take it off the heat and blend it into a thick curry sauce. I use a stick blender right in the pot, but you can use whatever won’t explode. Set it aside for now — this is your golden ticket later.

Brown that lamb:

Meanwhile, blitz the fresh ginger and garlic into a rough paste — a splash of water helps if it’s stubborn. In a big heavy-bottomed pan (a karahi if you’ve got one), heat most of the oil. Sear the lamb for 3–4 mins until browned, then add that garlicky paste and cook 2 mins more. Smells good already.

Spice it up and simmer:

Add water, fenugreek, black pepper, chilli flakes, cumin, coriander, and the sliced green chilli. Simmer gently for about 1½ hours — the lamb should get properly tender and the sauce should reduce a lot. Top up water if it looks dry halfway through. Keep tasting.

Do the onion thing:

Take the lamb out and clean the pan (yes, annoying but worth it). Heat the saved oil, cook the chopped onion till golden (5–6 mins), then toss in the black onion seeds and garam masala. Toast for a couple minutes till your kitchen smells like an Indian market.

Bring it all together:

Add the chopped tomatoes and cook until they start to break down. Pop the lamb and the curry base back in. Simmer for 10–15 minutes until the sauce clings lovingly to the lamb. Finish with loads of fresh coriander on top.

Common Mistakes and How to Dodge Them

Why is my curry watery?
You probably didn’t reduce it enough. Let it bubble uncovered for the final simmer until it thickens. Be patient — it’s not soup.

Why’s my lamb tough?
It needs more time. Give it a bit longer, or try shoulder next time — it’s more forgiving than leg.

Can I skip the curry base step?
Technically yes, but then it’s not really this curry. That silky base is what makes it rich and mellow.

Burned the garlic paste?
You’re not alone. Turn the heat down and stir constantly — it only needs a couple of minutes.

Used canned tomatoes?
They’ll do in a pinch, but honestly, fresh makes it brighter and cleaner tasting.

Storage and Reheating

• Fridge: Lasts 3 days in an airtight container. The flavours get even better.
• Freezer: Freeze in portions for up to 3 months. Defrost overnight in the fridge.
• Stovetop: Reheat slowly with a splash of water. Don’t rush it.
• Microwave: Fine for a quick fix, stir halfway through.
• Oven: 160°C, covered, about 10 mins — good for big batches.

Frequently Asked Questions

Can I use chicken instead of lamb?
Yep! Chicken thighs work well — just reduce the simmer time so they don’t turn to mush.

Can I make it milder?
Absolutely. Ditch the chilli flakes or green chilli — or start with half and adjust next time.

Do I have to use a karahi?
Nope. Any heavy-bottomed pan works. Just don’t use something flimsy — you need that even heat.

Is this a weeknight meal?
Honestly? Not unless you start early. But it’s a brilliant Sunday dinner, especially with naan and something fizzy.

Nutrition Facts (Per Serving):

• Calories: 400 kcal
• Fat: 25g
• Carbs: 10g
• Protein: 25g
• Sodium: 600mg
• Sugar: 4g

Try More Rick Stein Recipes:

• Rick Stein Chinese Pork Stew
• Rick Stein Stuffed Peppers
• Rick Stein Rhubarb Crumble