Sundaland Recipes

Karachi Lamb Curry is an exquisite amalgamation of tender lamb, lovingly marinated in a melody of aromatic spices that embrace the essence of authenticity. With each bite, your taste buds will be awakened by the tantalizing blend of cumin, coriander, turmeric, and garam masala, creating a harmonious explosion of flavors that dance on your palate. 
The magic unfolds as the spiced lamb simmers gently in the curry, allowing the meat to absorb the essence of the carefully chosen ingredients. The result is a tender, melt-in-your-mouth experience that showcases the finesse of this remarkable dish.As you savor the Karachi Lamb Curry, its layers of warmth and complexity will captivate your senses. The richness of the curry combines harmoniously with the tanginess from the tomatoes, creating a balance of flavors that is utterly irresistible. Add a touch of heat with fresh green chilies for those seeking an extra kick of spice and a burst of excitement in every bite. 

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By:Sundaland Recipes Team
Author:

Prep Time:20 Minutes
Cook Time:01 Hour
Suitable:Halal
Category:Meal
Origin:Mideast, Karachi, Pakistan
Serving:4 Person
Tags:Blend, Melt, Enchanting

Nutrifacts:350 calories
  17 grams fat

Rating:4.6 

To fully embrace the essence of this culinary masterpiece, serve the Karachi Lamb Curry alongside fragrant basmati rice or indulge in the comforting chew of freshly baked naan bread. The rice gracefully absorbs the flavorful curry, while the naan provides the perfect vessel for scooping up every bit of this sublime creation. 

Ingredients:

• 500g lamb, cut into bite-sized pieces 
• 2 tablespoons vegetable oil 
• 1 large onion, finely chopped 
• 3 cloves of garlic, minced 
• 1-inch piece of ginger, grated 
• 2 tomatoes, chopped 
• 2 green chilies, sliced (adjust according to your spice preference)
• 2 teaspoons ground cumin 
• 2 teaspoons ground coriander 
• 1 teaspoon turmeric powder 
• 1 teaspoon red chili powder 
• 1 teaspoon garam masala 
• 1 cup water 
• Salt to taste 
• Fresh coriander leaves for garnish 

Instructions:

1. Heat the vegetable oil in a large, deep pan or Dutch oven over medium heat. Add the chopped onion and sauté until golden brown.
2. Add the minced garlic and grated ginger to the pan and cook for an additional minute, stirring constantly to avoid burning.
3. Add the lamb pieces to the pan and cook until nicely browned on all sides. This helps seal in the flavors and ensures the meat remains tender.
4. Stir in the chopped tomatoes and green chilies, and cook for a few minutes until the tomatoes start to break down and release their juices.
5. In a small bowl, combine the ground cumin, coriander, turmeric, red chili powder, and garam masala. Mix well to form a spice paste.
6. Add the spice paste to the pan and coat the lamb evenly, allowing the spices to infuse the meat with their aromatic essence.
7. Pour in the water and season with salt to taste. Give it a good stir, then cover the pan and reduce the heat to low. Allow the curry to simmer gently for about 45 minutes to 1 hour, or until the lamb is tender and the flavors are well developed.
8. Once the curry has reached the desired consistency, taste and adjust the seasoning if needed.
9. Serve the Karachi Lamb Curry hot with steamed basmati rice or fresh naan bread. Garnish with fresh coriander leaves for an added burst of freshness.