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Karahi gosht (lamb curry) - using less oil

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  • 3 tbsp vegetable oil
  • 6 large onions, peeled and finely chopped
  • 8 garlic cloves, peeled and minced
  • 2 inch ginger, peeled and minced
  • 1.5kg mixed lamb pieces
  • 1 tbsp salt (+ more later depending on taste)
  • 0.5 tbsp coriander powder
  • 0.5 tbsp cumin powder
  • 0.5 tbsp turmeric powder
  • 0.25 tbsp chilli powder
  • 1 tbsp dried fenugreek leaves
  • 1 tbsp tomato puree
  • 2 tomatoes, chopped
  • 1.5 cup plain yoghurt
  • 1 handful fresh coriander, chopped
  • Cooking Time
    Altogether 1 hr 45 mins
  • Serving
    Serves 6
  • Skill Level
    Not that bad


So I have made lamb curry Bengali style before (search lamb bhuna), but this curry is more of the Pakistani way of making a lamb curry - and I have to say - both are super delicious either way. Me and my family do not like really oily food, we find it quite heavy - so I use less oil when making curry. However, I do recommend, if you are going to use less oil, use a non-stick pan to make life easier, and add a little bit of hot water if the mixture gets too thick :)
  1. In a non stick pot, heat the vegetable oil over medium/high heat. Add the onions, garlic and ginger. Cook until the colour of the onions changes, which can take just over 5 minutes
  2. Add the lamb pieces, mix well, and cook for a further 5 minutes - for the meat to gain colour, mixing in between this time
  3. Add the salt, coriander powder, turmeric powder, chilli powder, dried fenugreek leaves and tomato puree. Mix well for a few minutes, then add the tomatoes and mix well. Cook for 10-15 minutes (stirring in between)
  4. Bring down the heat to medium/low. Remove a little bit of the mixture and add it to the plain yoghurt mixture - stirring well. Then slowly add the yoghurt back into the pot, stirring the meat mixture as you do so. Cook for 35-40 minutes over medium/low heat uncovered, stirring in between. Taste and check for seasoning, add more salt if needed
  5. If the mixture has dried out yet the meat is not well cooked, then add a little boiling water, cover the mixture and place on low heat for a further 10-15 minutes or until the meat is cooked to the way you desire
  6. Add the fresh coriander, mix well, then leave for a few more minutes, before serving

Delicious, absolutely delicious! Finger lickingly good - highly recommended! Enjoy :)


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