Looking for a classic Eid recipe? Look no further because we have a flavourful and fragrant recipe just for you. This Pakistani Lamb Karahi has become a staple in Pakistani cuisine, and is specially cooked on special occasions such as Eid, weddings, birthdays and pretty much every family gathering.
This recipe is bought to you by the queen of cooking flavourful dishes hungryhijabi! Follow her Instagram for more delectable recipes!
Ingredients for marinade:
- 2kg mixed boneless diced lamb from Saffron Alley
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5 sliced onions
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4 tsp salt
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1 tbsp chilli powder
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1 tbsp turmeric powder
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2 tbsp minced ginger
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2 tbsp minced garlic
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5 lush vine tomatoes
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3/4 cup oil
Ingredients for hot topping:
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1 tsp coarse black pepper
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1 tsp cumin powder
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1 tsp garam masala
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1/2 cup strained yogurt
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3 tbsp butter
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2 tbsp dried fenugreek (methi)
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Green chilli’s
Method:
1. In a bowl, marinate your Saffron Alley Lamb, onions, salt, chilli, turmeric, ginger, garlic, tomatoes and oil. Set aside for 2 hours.
2. In a large cooking pot, cook on high for 15 mins.
3. Turn the heat on low and slow and cook with the lid on for 1 hour.
4. In a hot karahi or pan add 3 tbsp of oil, butter, cumin, garam masala, black pepper, Kashmiri chilli powder and yoghurt and cook for 15 minutes.
5. Optionally Add 1 cup water to the lamb and continue cooking for 10 minutes.
6. Cook the hot topping until combined and add to lamb. Cook for 10 mins until oil has separated.
7. Garnish with fenugreek leaves, green chilli’s and serve with cumin rice and red onions.
Plate this up with your choice of sides, or multiple, we don't judge! Enjoy this beautiful aromatic dish with your loved ones this Eid!