Lahori Karahi is a flavorful Pakistani dish originating from Lahore, renowned for its rich and robust flavors. Traditionally, prepared in a wok-shaped karahi, with tender meat, aromatic spices, and a tantalizing blend of tomatoes, yogurt and green chilies.
This Lahori Karahi recipe by Shireen Anwar is simple to follow and makes a delicious and authentic dish. Chef Shireen Anwar is a well-known Pakistani chef who has been featured on many cooking shows and published a cookbook. Her Lahori Karahi recipe is a classic version of karahi. It is made with mutton, yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, salt, and water. The mutton is pressure cooked with tomatoes, onion and other spices for at least 20 minutes, or until meat is almost tender. Then cooked meat is transferred into a Karahi with butter until browned on all sides. Butter and Yogurt are added to the Karahi to give it a rich texture and cooked until softened. Top with all spices to enhance the flavors and Garnish with chopped coriander leaves.
How To Make The Lahori Karahi
Pressure Cook the Meat: First we’ll pressure cook meat with 2 cups of Garlic water, tomatoes, onion, salt red chili powder, coriander powder, cumin powder, and salt, until meat tender .
Cook the Karahi: Heat oil or butter in a Karahi or a heavy-bottomed pot over medium heat. Add the cooked meat and cook, stirring occasionally, until browned on all sides.
Simmer: Let it simmer for few minutes to enhance the and flavors.
Garnishing: Adjust the Seasoning and stir in the chopped coriander leaves and season with all spices and coriander seeds. For a richer flavor, swirl in a tablespoon of butter just before serving.
Check it out Lahori Karahi Recipe by Shireen Anwar and printable version here!!
Lahori karahi is a popular restaurant favorite's that originates from Lahore. A must-try recipe that is easy to make, incredibly aromatic and full of flavors. Perfect served with basmati rice or freshly made naan bread.
- 1 kg Mutton
- 1/2 kg Tomato chopped
- 1 cup Onion slices
- 1-½ tsp Salt
- 1 ½ tsp Red pepper crushed
- 1 tsp Red Chili Powder
- 2 cups Water
- ½ cup Garlic Water
- 1 cup Yogurt heaped
- 1 tbsp Coriander leaves
- 3 Green chilies chopped
- 2 tbsp Ginger sliced
- 8 ounce Butter
- 1 tsp Black pepper powder
- ½ tsp Allspice powder
- 1 tbsp coriander seeds crushed
Place mutton in a pressure cooker.
Add 2 cups of water, garlic water, tomatoes, sliced onion, salt, red chili powder and crush red pepper.
Pressure cook for 20 min until meat is almost tender.
Take it out in a karahi.
Add butter in the cooked mutton and yogurt.
Cook and stir until oil comes on top.
Sprinkle black pepper, allspice, crushed coriander seeds on top.
Garnish with green chilies and coriander leaves.
Delicious Lahori Karahi is ready to serve.
Useful Tips to Make the Lahori Karahi :
- Use fresh, bone-in lamb for the best flavor.
- Don’t overcook the lamb, or it will become tough.
- Adjust the amount of red chili powder according to your desired level of spiciness.
- For a richer flavor, swirl in a tablespoon of butter just before serving.
- You can substitute mutton for lamb or chicken in this recipe.
- Leftover Lahori Karahi tastes even better the next day, as the flavors have a chance to meld further.
I hope this recipe helps you bring the vibrant flavors of Lahore to your kitchen. Remember, cooking is an art, so feel free to experiment and personalize this recipe to your own taste.
Serve piping hot Lahori Karahi with a side of fluffy naan or roti and refreshing Raita to balance the spice.
Here are some other Karahi Recipes to try !!
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