Indian Lamb Karahi Curry

This dish is usually prepared in a wok (Karahi is the Hindi word for wok). The lamb is beautifully tender with a delicious rich sauce that is full of flavour. I added butter too, which enhances the creaminess of the sauce.


1.5 kg Lamb chops, fat trimmed off
3 Bay leaves (optional)
2 Garlic cloves
Salt and Black Pepper to taste
500ml Water
2 tbsp Cooking oil
2 Medium yellow onions, finely chopped or ground in a food processor
100g Shemin’s Indian Curry Paste
2 tbsp Tomato paste
2 tbsp Yogurt
80g Butter
2 tbsp Double cream or to taste
1 level tbsp Shemin’s Garam Masala
3-4 tbsp Coriander leaves chopped


1. Boil the lamb with the bay leaves, 2 garlic cloves, pepper and salt until just tender, usually about 20 minutes.

2. While the lamb is cooking, heat the oil in a wok or a pan large enough to fit the cooked lamb chops. Add the onions and cook on a gentle heat until the onions are very soft. About 10 minutes.

3. Add the curry paste and tomato paste to the onions, and cook for about 6 minutes on a gentle heat. Add the cooked lamb with the liquid that the lamb was cooked in and half the butter. Bring to boil, then cover and simmer for 5 minutes.

4. Stir in the remaining butter, yogurt and garam masala, and season to taste. Finally add the cream and mix well, remove from heat. Stir in the coriander before serving.

Delicious with boiled rice and/or naan bread.

Serves 6

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