Lamb Karahi Gosht Recipe

 Lamb Karahi Gosht is a bold and flavorful dish from Pakistan, known for its simple ingredients and intense flavor. Cooked in a traditional wok-style pan called a "karahi," this recipe uses tender lamb pieces, tomatoes, ginger, garlic, and green chilies for a deeply spiced, slightly tangy curry with a thick masala base. This dish serves 4 people and is perfect for weekend dinners or special gatherings.

Ingredients

• 1 kg lamb (bone-in pieces preferred)

• 3–4 tablespoons oil or ghee

• 1 tablespoon garlic paste

• 1 tablespoon ginger paste

• 4 medium tomatoes (roughly chopped)

• 1 teaspoon salt (adjust to taste)

• 1½ teaspoons red chili powder

• 1 teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon cumin seeds

• 1 teaspoon crushed black pepper

• 2–3 green chilies (sliced or whole)

• Fresh ginger (cut into thin julienne strips)

• Fresh coriander leaves (chopped)

• Juice of half a lemon

Cooking Method

1. Heat and sauté
In a heavy-bottomed pan or karahi, heat the oil. Add cumin seeds and let them sizzle for a few seconds. Then add garlic and ginger paste and sauté for 1–2 minutes until aromatic.

2. Brown the meat
Add the lamb pieces and stir well. Cook on medium-high heat until the meat starts to brown and releases its juices. This takes about 10–12 minutes. Stir frequently so the meat doesn’t stick.

3. Add tomatoes and spices
Add chopped tomatoes, salt, red chili powder, turmeric, and coriander powder. Mix everything well, cover, and cook on medium heat for 20–25 minutes. Stir occasionally. The tomatoes should break down and coat the meat.

4. Reduce and thicken
Uncover and cook on high heat to reduce any excess liquid. Keep stirring until the oil separates from the masala and it starts sticking slightly to the pan. Add black pepper at this stage for extra depth.

5. Finish with chilies and ginger
Toss in green chilies and ginger julienne. Stir well and let it cook uncovered for another 3–4 minutes so the flavors come together.

6. Garnish and serve
Turn off the heat. Add lemon juice and sprinkle fresh coriander on top. Let it rest for a few minutes before serving.

Serving Suggestion
Serve Lamb Karahi Gosht hot with naan, roti, or basmati rice. Pair it with raita, onion salad, or pickles for a complete, hearty meal.

Zoey Anderson

Hi, I’m Zoey Anderson, a full-time writer at Eat, Shine and Bloom. I’m passionate about sharing how good food and positive energy can brighten your everyday life. Through my recipes, wellness tips, and mindful living ideas, I hope to inspire you to eat well, shine bright, and bloom beautifully. 🌿✨