Rick Stein Lamb Karahi

This Rick Stein Lamb Karahi recipe is made with ginger, onion, spices, diced lamb, garlic, and fresh tomatoes. It takes 2 hours to make and serves 4 people.

Try More Rick Stein Recipes:

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

🧡 Why This Lamb Karahi Recipe Will Impress Your Guests:

• Rich Flavor: Balanced spices like cumin, coriander, and fenugreek infuse the tender lamb with deep, aromatic taste.
• Vibrant Freshness: Fresh ginger, garlic, and coriander uplift the dish, adding brightness to every bite.
• Complexity Simplified: Easy steps and common ingredients create an impressive, restaurant-quality curry at home.
• Versatile Appeal: Adaptable for various preferences, from adjusting spice levels to pairing with rice or naan.

❓ What Is Rick Stein Lamb Karahi Recipe?

Rick Stein Lamb Karahi is a flavorful Indian curry made with diced lamb, ginger, garlic, tomatoes, and a blend of aromatic spices. It has a rich, thick texture and a spicy, savory taste.

🥩 Rick Stein Lamb Karahi Ingredients

For The Curry Base

• 15 g ginger, peeled and roughly chopped
• 1 onion, roughly chopped
• 1/4 tsp. cumin powder
• 1/4 tsp. coriander powder
• 1/4 tsp. turmeric
• 1/2 tsp. salt
• 1 plum tomato, roughly chopped
• 80 ml vegetable oil (reserve 2tbsp)
• 600 g diced lamb
• 4 cm piece ginger, skin removed
• 1 whole bulb garlic, peeled
• 400 ml water
• 1/2 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
• 1/2 Garam masala
• 4 plum tomatoes, roughly chopped
• 50 g fresh coriander, finely chopped

🥘 How To Make Rick Stein Lamb Karahi

1. In a big saucepan, heat up 375ml of water. Except for the tomato, add the rest of the curry base ingredients and cover. Simmer for 45 minutes, or until the onions are very soft. After you add the tomatoes, cook for another 15 minutes.
2. Second, take it off the heat and use a blender or a hand mixer to blend it until it’s smooth. Put this curry sauce away until you need it.
3. The first step is to braise your meat. Put the garlic and ginger in a food processor and pulse them. If you need to, add a little water to loosen the mixture and make a paste.
4. Heat the oil over medium heat in a karahi, which is a pan with a heavy bottom. Put in the meat pieces and cook for three to four minutes, until they turn brown. After that, add the garlic and ginger paste from the mix and cook for two more minutes.
5. Add the water, fenugreek, black pepper, chili flakes, cumin powder, coriander powder, green chili, and cumin powder. Simmer for about 1 1/2 hours, or until the meat is soft. Check the water level often and add more if needed. When the cooking is done, there should be very little water left.
6. Take the lamb out of the pan and set it away. Then, clean the pan. On medium heat, add the 2 tablespoons of oil that you saved earlier. I added diced onion and cooked for 5 to 6 minutes, until the onion got a little brown. For two more minutes, add the onion seeds and garam powder.
7. Add the diced tomatoes and cook for another two to three minutes, until the tomatoes start to break down.
8. Finally, add the lamb and the curry base back to the pot. Simmer for 10 to 15 minutes to let the sauce thicken and cover the lamb.
9. Serve with rice, naan, and mango chutney. Top with chopped cilantro.

💭 Recipe Tips

• Use the right cut of lamb for the best texture and flavor.
• Adjust the spiciness to your preference by adding or reducing the amount of chili flakes.
• Ensure the curry base is cooked to the right thickness before adding the lamb.
• Don’t substitute fresh tomatoes with canned ones for the best taste.
• Be mindful of the salt content, as some ingredients already contain salt.

🍚 What To Serve With Lamb Karahi?

Lamb Karahi pairs well with naan bread or steamed basmati rice to soak up the flavorful sauce aside of cucumber raita or a fresh green salad can provide a cooling contrast to the spicy richness of the dish.

🎚 How To Store Leftovers Lamb Karahi?

• In The Fridge. To store Leftovers Lamb Karahi let it cool, then refrigerate in an airtight container for up to 3 days.
• In The Freezer. To freeze Leftovers Lamb Karahi portion it into airtight containers or freezer bags label with the date and freeze for up to 3 months.

🥵 How To Reheat Leftovers Lamb Karahi?

• On The Stovetop: Reheat Leftovers Lamb Karahi gently in a saucepan over low heat for up 6-8 minutes stirring occasionally to prevent sticking or burning.
• In The Microwave: Place Leftovers Lamb Karahi in a microwave-safe dish cover it and heat in short intervals stirring in between until warmed through for up 3- 4 minutes.
• In The Oven: Transfer Leftovers Lamb Karahito an oven-safe dish cover it with foil and reheat in a preheated oven at 325°F (160°C) until heated thoroughly for up 10 minutes.

FAQs

Try More Rick Stein Recipes:

• Hairy Bikers Potato Dauphinoise
• Rick Stein Prawn Curry
• Rick Stein Hake Butter Beans

Rick Stein Lamb Karahi Nutrition Facts

Amount Per Serving

• Calories: 400 kcal
• Protein: 25 grams
• Carbohydrates: 10 grams
• Fat: 25 grams
• Fiber: 2 grams
• Sodium: 600 mg