favourite

Karahi ghosht lamb curry

An authentic Indian lamb curry

4 - 6

Serves

20 mins

Prep Time

1 hr

Cook Time

Ashia Ismail-Singer

Recipe author

Ashia Ismail-Singer

A rich spicy sauce, this dish is traditionally cooked in karahi - a pot that looks like a cross between a wok and deep sided fry pan. It's perfect for entertaining guests with its rich spicy sauce. Serve with plenty of homemade roti for mopping up the sauce, although you can also serve it with rice.

This recipe is courtesy of Ashia Ismail-Singer. Photo by Manja Wachsmuth.

A rich spicy sauce, this dish is traditionally cooked in karahi - a pot that looks like a cross between a wok and deep sided fry pan. It's perfect for entertaining guests with its rich spicy sauce. Serve with plenty of homemade roti for mopping up the sauce, although you can also serve it with rice. This recipe is courtesy of Ashia Ismail-Singer. Photo by Manja Wachsmuth.

Rate this recipe

Share

Ingredients

Meat

arrow

750g Quality Mark lamb

or beef

Marinade

arrow

juice of ½ lemon

arrow

2-3 garlic cloves

crushed

arrow

1 tsp fresh ginger

grated

arrow

1 tsp salt

arrow

2 tsp chilli powder

arrow

2 tsp ground coriander

arrow

½ tsp garam masala

arrow

¼ cup oil

arrow

1 tsp green chilli

chopped

arrow

350g tomato passata

Garnish

arrow

1 green capsicum

deseeded and sliced into rounds

arrow

1 onion

sliced into rings

arrow

1 tomato

sliced into rounds

To serve

arrow

mango raita

optional

arrow

wholemeal roti bread

optional

arrow

seasonal green vegetables

Method

For the curry

1

Marinate the meat with the lemon juice, garlic, ginger and all the spices in a covered bowl for 1–2 hours or preferably overnight (the longer you leave it the better).

clock

Start Timer

2

Heat oil in a large saucepan and add the marinated meat and cook for about 45 minutes, covered, on a low heat. Make sure it does not catch on the bottom of the pan.

clock

Start Timer

3

Add the green chilli and then the passata, and continue cooking on a very low heat for another 15–20 minutes.

clock

Start Timer

4

The meat should be extremely tender. Allow for 60–90 minutes cooking time for the meat to be cooked.

clock

Start Timer

5

Once ready, serve on a large platter, and garnish with the sliced rounds of tomatoes, peppers and onions.

6

If desired, serve with mango raita and roti.

Nutrition Information per Serving (278g)

This nutrition analysis is based on 6 serves and doesn't include the raita, vegetables or roti to serve.

Energy

1194kJ (285 kcal)

Protein

29.1g

Total Fat

15.0g

Saturated Fat

3.3g

Carbs

7.2g

Dietary Fibre

3.2g

Sodium

539mg

Iron

2.7mg

Zinc

3.8mg

Vitamin B12

1.6µg