Dinner, worked out
Lamb Karahi
Slow enough for tenderness, easy enough for Sunday.
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Pick the table size. Uncle Jee works out the meat; the rest stays a simple ingredient list.
Uncle Jee sorts the meat
For 4 people
840 g Lamb
2 × 500 g · 1 kg total · Lamb Shoulder · Curry cut (bone-in)
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Cook it with Uncle Jee.
Guided one step at a time, with timings, heat cues and what to look for.
6
6 guided steps
Read the full method instead
- 1
Prep the lamb and flavourings
Prepare the lamb into practical curry-sized pieces if needed, chop the tomatoes, and get the garlic, ginger, chilli and spices ready.
- 2
Brown the lamb
Heat the oil in a wide pan and brown the lamb in batches if needed so the pieces develop colour instead of steaming.
- 3
Add garlic, ginger and spice
Stir in the garlic, most of the ginger and the dry spices. Cook briefly until fragrant.
- 4
Build the tomato sauce
Add the tomatoes and chillies with a small splash of water. Stir and let the tomatoes break down around the lamb.
- 5
Simmer until tender, then check
Cover loosely and cook gently, adding a little water only when needed. Check the largest lamb pieces yourself before moving on.
- 6
Reduce, garnish and serve
Finish uncovered until the sauce is glossy and clings to the meat. Taste, season, and add the remaining ginger and fresh coriander.