Lamb Karahi Recipes

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NAMAK MANDI LAMB KARAHI



Namak Mandi Lamb Karahi image

Make and share this Namak Mandi Lamb Karahi recipe from Food.com.

Provided by usmanbabar

Categories     Curries

Time 50m

Yield 5 serving(s)

Number Of Ingredients 6

200 g of lamb fat, Can be cut out from the lamb meat
1 kg lamb, cut into about 1 inch cubes
4 tomatoes
5 green chilies
1 small ginger
3 tablespoons ghee or 3 tablespoons sunflower oil

Steps:

  • Cut some pieces of fat from the lamb meat. These will be used to fry the lamb. About 150-200 gms of fat will be needed per 1 Kg of meat.
  • Fry the fat pieces in a pot until brown and the most of the fat has been melted.
  • Add the lamb pieces and cover the pot.
  • Leave to cook on low heat for about 30 minutes, stirring every 10 minutes.
  • Throw in the ginger and chillies, and the 3 Tbsp of oil and leave for 3 minutes.
  • Throw in the tomatoes (chopped or whole) and leave for about 5 minutes until the tomatoes are soft.
  • Stir and leave for another 5 mintues.
  • Serve with Toasted Bread or Naan.

Nutrition Facts : Calories 775.4, Fat 69.2, SaturatedFat 29.7, Cholesterol 150.2, Sodium 87.3, Carbohydrate 8.1, Fiber 1.9, Sugar 4.9, Protein 29.8

LAMB KARAHI



Lamb Karahi image

Make and share this Lamb Karahi recipe from Food.com.

Provided by Chefsarah _kamal

Categories     Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

20 ounces boneless lamb, cubes
4 fluid ounces oil
2 tablespoons ginger paste
5 tomatoes, quatered
2/3 tablespoon salt
1 tablespoon dry chili flakes
1 liter boiling water
3 tablespoons fresh ginger, cut into thin strips
2 tablespoons chopped green chilies
3 tablespoons chopped coriander leaves

Steps:

  • heat oil & add lamb, fry for 5 minutes.
  • add the ginger paste & fry for a further 5 minutes.
  • now add the quatered tomatoes, salt &chilli flakes, cook for a further 5 minutes.
  • add the hot water n cook on low flame till lamb is tender & half of the liquid is dried up.
  • turn up the heat to high & keep stirring.
  • when 1/4 of the liquid is left add the ginger & chopped chillies, cook for further 5 mins, till the liquid is dried & the tomato skin which would have sepearted by now is curled up.
  • add chopeed corriander & serve with naan.

Nutrition Facts : Calories 663.9, Fat 58.8, SaturatedFat 17.2, Cholesterol 102.9, Sodium 1279.7, Carbohydrate 8.9, Fiber 2.7, Sugar 4.5, Protein 25.9

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