Karahi Gosht (Lamb Karahi)
Tender lamb finished in a thick, peppery tomato and ginger gravy, the way it is served sizzling in Lahore.
Made with Karahi masala base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30
- LevelEasy
- Costabout £3.96 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide, heavy pan or wok over a high heat. Add the lamb in two batches and brown for 6 minutes each, until deeply coloured on all sides.
6 min - 2
Return all the lamb to the pan, add the water and the black pepper, and bring to a simmer. Cover and cook over a low heat for 45 minutes, until the lamb is nearly tender.
45 min - 3
Stir in your ready made karahi masala base (see the base recipe). Cook uncovered over a medium heat for 15 minutes, stirring often, until the gravy is thick and clings to the lamb and a little oil shows at the edge.
15 min - 4
Check the lamb is tender with a knife. If not, add a splash of water and cook for 10 more minutes.
- 5
Stir in half the ginger, the green chillies and half the coriander and cook for 2 minutes.
2 min - 6
Serve straight from the pan topped with the rest of the ginger and coriander, with lemon wedges, naan or chapatis.
Tips
- Do not rush the browning. The dark crust on the lamb gives the gravy its depth.
- Shoulder gives the best result because it stays juicy. Leg works but needs the covered stage kept gentle.
- Karahi is a dry, clinging dish. If the gravy is loose at the end, cook it uncovered for a few more minutes.
Storing and freezing
Cool within 1 to 2 hours. Keeps 3 days in the fridge or 3 months in the freezer. Reheat until steaming hot all the way through.
Questions
Can I use bone in lamb?
Yes, bone in lamb gives extra flavour. Use about 1 kg bone in pieces and add 15 minutes to the covered stage, checking the meat is tender before adding the base.
Can I make it in a slow cooker?
Brown the lamb in a pan first, then slow cook it with the water for 6 hours on low. Stir in the base and reduce it in a pan for 10 minutes so it turns thick.
How spicy is it?
Medium hot and peppery. Remove the seeds from the fresh green chillies, or leave them out of the finish, for a milder dish.
More made with karahi masala base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.