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Pakistani Style Lamb Curry, also known as “Lamb Karahi,” is a popular and flavorful dish in Pakistani cuisine. Here’s a detailed description of this delicious curry:

Lamb Karahi starts with tender pieces of lamb, usually bone-in, which are marinated in a mixture of yogurt and spices. The marinade helps to tenderize the meat and infuse it with flavors. Common spices used in the marinade include ginger, garlic, cumin, coriander, turmeric, and red chili powder. The meat is left to marinate for a few hours or overnight, allowing the flavors to penetrate the meat.

In a large, heavy-bottomed pan or karahi (a traditional wok-like cooking vessel), ghee or oil is heated, and whole spices such as cinnamon, cardamom, and cloves are added. These spices release their aromatic flavors into the oil, enhancing the overall taste of the curry.

Diced onions are then added to the pan and cooked until golden brown. This caramelization process adds sweetness and depth of flavor to the curry.

The marinated lamb pieces are added to the pan and seared until they are lightly browned on all sides. This step helps to seal in the flavors and juices of the meat.

To create a rich and thick gravy, tomato puree or fresh tomatoes are added to the pan, along with a combination of ground spices like cumin, coriander, turmeric, and red chili powder. The spices are cooked with the lamb, allowing them to meld together and create a fragrant base for the curry.

The curry is then simmered on low heat, allowing the lamb to cook slowly and become tender. This slow cooking process allows the flavors to develop and intensify, resulting in a delicious and aromatic curry.

Once the lamb is cooked to perfection, the curry is finished off with a garnish of fresh cilantro and ginger. This adds a fresh and vibrant element to the dish.

Lamb Karahi is typically served with naan bread or steamed rice. It is a comforting and hearty dish that showcases the bold flavors of Pakistani cuisine.



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