Dinner

Lamb Karahi

A Pakistani-influenced karahi with succulent lamb shoulder in a char-kissed tomato and green pepper sauce, finished with fresh tomato and green chilli. Bold, vibrant and made for the table.

Standardhigh_proteinGluten Free
340
kcal
26g
Protein
16g
Carbs
15g
Fat
£3.90
Per Serving
⏱ Prep: 10 min 🍳 Cook: 50 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Lamb Shoulder 400g 1000 kcal
Onions 2 medium 72 kcal
Garlic 1.5 cloves 5.9 kcal
Fresh Ginger 1 tbsp grated 12 kcal
Tinned Tomatoes 1 tin 72 kcal
Green Bell Peppers 2 peppers 30 kcal
Chicken Stock 150ml 22.5 kcal
Tikka Masala Paste 3 tbsp 138 kcal
Ground Cumin 1 tsp 15 kcal
Ghee 2 tbsp 180 kcal
Fresh Coriander 2 tbsp chopped 2.3 kcal
👨‍🍳 Method
  1. 11. Heat ghee in a karahi or wide pan over high heat. Seal lamb shoulder pieces 3-4 minutes until browned on all sides. Remove and set aside.
  2. 22. Reduce heat to medium. Add onions and char them in the lamb fat 10-12 minutes until golden and soft.
  3. 33. Add ginger and garlic; cook 2 minutes.
  4. 44. Add tikka masala paste and ground cumin; stir 1 minute.
  5. 55. Return lamb to the pan. Add tinned tomatoes, chicken stock and green peppers. Cover and simmer 35-40 minutes until lamb is tender.
  6. 66. Add fresh tomato and fresh green chilli; cook uncovered 5 minutes to reduce sauce slightly. Finish with fresh coriander.

Want a full week of meals like this?

Get a personalized 7-day meal plan based on your calories, budget, and preferences.

Create Your Free Plan →