Karahi Gosht (Dry Version)



⅓ cup oil

1kg lamb on the bone, cut into 2-inch pieces

1 tbsp Supreme Ginger Garlic Paste

¼ cup Supreme Hot/ Mild Karahi Gosht Spice Mix

⅓ cup oil

1 tbsp Supreme Hot/ Mild Karahi Gosht Spice Mix

3 medium onions, cut into thick slices

4 ripe tomatoes, cut into chunks

3 whole long chilies, cut into 2-inch pieces

1 ripe tomato cut into large chunks

Salt to taste (if needed)

Chopped coriander


In a bowl, mix together oil, spice mix and ginger garlic paste. Add the lamb and mix well. Cover and marinate overnight in the fridge.

Remove the lamb from the fridge 1-hour prior cooking.

Heat oil in a Karahi over medium heat. Add the marinated lamb, stir and sear on all sides. Turn the heat down to low, cover and cook the lamb until halfway cooked.

Stir in remaining 1 tbsp Karahi gosht spice mix and cook for 1-2 minutes. Then add chopped tomatoes. Stir well, cover and cook until tomatoes cook down and lamb is tender and cooked through. Remember to stir every now and then.

Add the onions and cook until they slightly soften. Lastly, add remaining tomato and chilies and cook for an additional 4-5 minutes. Check seasoning and garnish with chopped coriander before serving.

© Copyright 2024. All rights reserved.