Lamb Karahi Curry
This is my take on the karahi curry. Karahi is a garlic and ginger infused curry with a thick sauce. It is full of flavour. Karahi originates from the Indian subcontinent, the name comes from the dish it’s traditionally prepared in, karahi or wok. Here I’ve used one of my normal cooking pots.
You can add more or omit the chillies to your taste. The plain yoghurt neutralises the intense spiciness in the dish. Serve with dhai, naan bread or roti.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To – keeping our heritage alive!
1 kg lamb, cut to bite size pieces
2 tsp garlic roughly chopped
2 tsp ginger roughly chopped
1/4 cup vegetable oil
3 large tomatoes thinly sliced
3 large onions thinly sliced
2 heaped tsp roasted / leaf masala
1 tsp chilli powder
1 tsp salt
4 tbsp greek yoghurt
2 tsp garam masala
1 tsp turmeric powder
1 tsp cumin seeds
2 green chillies slit lengthwise (optional)
1 tbsp chopped coriander
Lemon slices for garnish
Warm a pot on high heat
Add lamb pieces
Add all the dry spices and salt
Turn heat on slow and slow cook until meat is tender stirring often. About 30-40 minutes.
Add very little water.
Add oil into another pot.
When oil is hot add chopped / crushed garlic, ginger and green chillies.
Add cooked meat to the garlic, ginger and chillies and cook a further 5 minutes, stirring all the time.
Add Greek yoghurt, stir well and cook 10 minutes.
Garnish with fresh chopped coriander and slices of lemon.
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