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Loading...A beloved Pakistani classic traditionally cooked in a karahi—a wok-shaped pan—that concentrates flavor as tomatoes reduce and the lamb turns fork-tender. Bone-in shoulder pieces simmer in a thick, glossy tomato-chili gravy perfumed with toasted cumin, coriander, and plenty of ginger. Best scooped up with hot naan or ladled over steamed basmati rice.
Prep Time20 mins
Cook Time75 mins
Total Time95 mins
Servings5
Yield5 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 34 gFat
- 11 gSaturated Fat
- 12 gCarbs
- 3 gFiber
- 6 gSugar
- 38 gProtein
- 720 mgSodium
- 880 mgPotassium
- 135 mgCalcium
- 4.5 mgIron
- 22 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the Lamb and Marinade
- 1 kg (2.2 lb) bone-in lamb shoulder, cut into 5 cm (2 in) pieces
- 1/2 cup (120 g) plain whole-milk yogurt
- 2 tablespoons ginger-garlic paste (equal parts grated)
- 1 teaspoon kosher salt
For the Tomato Base
- 3 tablespoons sunflower or canola oil
- 2 medium yellow onions, finely sliced lengthwise
- 4 large ripe tomatoes, blended to a smooth puree (about 1 1/2 cups)
- 4 to 5 whole green Thai chilies, slit lengthwise
- 1 tablespoon grated fresh ginger
For the Spice Blend
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garam masala, plus 1 teaspoon for finishing
For Finishing
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- 1 tablespoon ghee or clarified butter
- 1 teaspoon kosher salt, or to taste
Directions
- Pat the lamb pieces dry, then combine in a bowl with the yogurt, ginger-garlic paste, and 1 teaspoon salt. Marinate at room temperature for 20 minutes (or up to 4 hours refrigerated).
- Heat the oil in a wide, wok-shaped karahi or deep 30 cm skillet over medium-high heat. Add the sliced onions and cook, stirring often, until deep golden brown at the edges, about 8 to 10 minutes.
- Add the marinated lamb (shaking off excess marinade) and sear, undisturbed, for 2 to 3 minutes to develop a crust, then stir and sear another 5 minutes until the meat is lightly browned all over.
- Stir in the cumin, coriander, Kashmiri chili powder, turmeric, and black pepper. Cook 60 seconds, tossing, until fragrant. Add the tomato puree, grated ginger, and slit green chilies; stir to combine.
- Bring to a vigorous simmer, then reduce heat to medium-low. Cook uncovered, stirring every few minutes, until the tomatoes thicken, darken, and you see oil pooling at the edges—about 25 to 30 minutes. This "bhuna" stage is the soul of the dish.
- Add 1/2 cup hot water, cover, and gently simmer until the lamb is fork-tender, 25 to 35 minutes more depending on the cut. Uncover and cook another 5 minutes if you want a thicker, clingy gravy.
- Stir in the garam masala, ghee, and most of the cilantro and mint. Taste and adjust salt. Rest off the heat for 3 minutes, then top with the remaining herbs and an extra sprinkle of garam masala.
- Serve straight from the pan with warm naan, tandoori roti, or steamed basmati rice, and a side of sliced raw onion and lemon wedges.
Cook’s Notes
- Bone-in shoulder gives a richer, gelatin-thickened sauce than boneless leg; goat can be substituted 1:1.
- Resist adding extra water too early—the tomatoes must fully reduce and split before any liquid is introduced for the characteristic thick, glossy gravy.
- Kashmiri chili powder is mostly for color; swap in 1/2 teaspoon paprika plus 1/2 teaspoon cayenne for a similar hue with sharper heat.
- A screaming-hot sear on the lamb in step 3 is essential for the lightly charred, deep-meaty flavor Pakistani karahi is loved for.
- Leftovers taste even better the next day; reheat gently with a splash of water and finish with fresh herbs.
