North Indian mutton karahi is a dish where lamb/goat is cooked with plenty of tomatoes, kadai spices and herbs. Serve it with plain parathas, Tandoori roti, naan or kulcha.
For best results follow my detailed step-by-step photo instructions and tips.
On a medium heat, dry roast red chilies and coriander seeds for 2 minutes. Add cloves, black cardamoms, green cardamoms, cumin seeds, fennel seeds and cinnamon. Roast until they smell aromatic but not burnt, for 2 to 3 mins. Cool this and make a fine powder. Keep this aside.
How to Make Lamb Karahi
On a medium flame, heat ghee/oil in a pan. Add the black cardamom and onions. Saute until transparent for 4 to 5 mins.
Add lamb and saute for 5 to 6 minutes, until the color of the mutton changes. Stir in ginger garlic paste and saute for 1 to 2 mins without burning.
Lower the heat and stir in turmeric, half of the salt and half of the prepared kadai masala. Pour hot water (start with less) and cook covered for an hour. If the pan dries out add more water and keep stirring in between.
After an hour of cooking, pour the pureed tomatoes. Cook covered on a medium heat until the lamb is tender and fully cooked. This step takes about 35 to 40 mins. The sauce should have reduced and turned thick.
Add yogurt to a small bowl & stir in 2 tbsps of the kadai gravy. Add back the tempered yogurt to the lamb karahi along with the rest of the kadai masala.
Mix well. If it is too thick you may add a splash of hot water. Simmer covered until you see traces of fats on top. This takes about 3 to 4 mins.
Taste test. Stir in more salt if needed along with crushed kasuri methi. For more heat you may add some freshly cracked black pepper or chili flakes.
Garnish with slit/ sliced green chilies, ginger juliennes and coriander leaves. Serve lamb karahi with tandoori roti, naan or kulcha.