Peshawari lamb karahi
Chunks of lamb cooked in their own juices with tomatoes, ginger and plenty of black pepper. Simple and bold.
- Time1 hr 20
- LevelMedium
- Costabout £4.45 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wide, heavy pan or karahi over a high heat. Add the cumin seeds for 10 seconds, then the lamb. Fry for 10 minutes, turning, until the meat is browned on all sides.
10 min - 2
Add the garlic and half the ginger. Cook for 2 minutes until the garlic smells sweet and just starts to colour.
2 min - 3
Stir in the tomatoes, salt and half the green chillies. Cover and cook on a medium heat for 40 minutes, stirring now and then. The tomatoes will break down to a thick sauce.
40 min - 4
Take the lid off. Turn the heat up and cook for 10 minutes, stirring, until the oil separates and the sauce clings to the lamb.
10 min - 5
Stir in the black pepper, lemon juice and the rest of the ginger and chillies. Cook for 2 minutes.
- 6
Scatter over the coriander and serve straight from the pan with roti or rice.
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.