WebThis Keto Low Carb Pakistani In less than 30 minutes, this quick & easy recipe will reproduce an authentic restaurant quality Punjabi Chicken Karahi at home.
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In a food processor, blitz the garlic and ginger, adding a little water if needed to loosen and turn into a paste. In a karahi, or heavy bottomed pan, heat the oil over a medium heat. Add the lamb pieces and fry for 3-4minutes, until browned. Next add the garlic and ginger paste from the blend and cook for a further two minutes.
Cook large batch and freeze some for busy weeknight dinners! Lamb Karahi is a popular Pakistani lamb curry, also known as mutton karahi, Kadai lamb, or karahi gosht.
When you want something special, this one is a winner Heat up your oil/ghee in a wok, cast iron skillet or karahi. Add the lamb/mutton and fry on high, stirring constantly until all the meat has changed its colour Add the minced ginger and garlic and give this a quick fry, until the raw smell goes away.
It has a good amount of heat, while the sweet tomatoes, combined with the thick, rich, gravy-like sauce, is pretty moreish. We also love it because you can use cheaper cuts of lamb, which lends itself perfectly to the longer cooking time, meaning you're left with tender pieces of meat at the end. Where is Lamb Karahi from?