Lahori Karahi Gosht Recipe • Lamb Karahi Recipe • Karahi Mutton Curry • Bhuna Lamb Curry Recipe
Lahori karahi is a popular restaurant favourite that originates from Lahore. A must-try recipe that is easy to make, incredibly aromatic and full of flavourful. Perfect served with basmati rice or freshly made naan bread.
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Full Recipe Here:
A Lahori karahi is made up of a blend of lamb, onions, tomatoes, and spices cooked in a wok like a dish known as a karahi. This lamb curry is a popular restaurant favourite and a dish that originates from Lahore and has spread across Southeast Asia.
This recipe needs to be added to every cookbook. A must-try recipe that is so easy to make, incredibly aromatic and very flavourful. Perfect served with homemade naan!
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How to make Lamb Balti at home | No Base Gravy Needed
Easy Lamb Balti recipe made with fall apart tender lamb and delicious aromatic homemade curry sauce. If you love Indian restaurants curries, you will definitely enjoy this lamb curry.
Full Recipe Detail ▶️
???? Ingredients
▢500 g Boneless lamb
▢3-4 Onion Shallot onion or brown onion
▢4 cloves Garlic Finely grated/paste
▢1 tbsp Ginger Finely grated/paste
▢2-3 Tomatoes Vine ripened tomatoes
▢2 tbsp Oil Vegetable, canola, sunflower or neutral flavoured oil
▢1 tbsp Ghee Or unsalted butter
▢2 tsp Salt Or salt to taste
▢1½ cup Water Warm water, add more water if needed
▢2 tbsp Yoghurt Natural yoghurt or plain full fat yoghurt
▢3-4 Green chilli Cut half lengthways
▢handful Coriander Roughly chopped
▢½ tsp Garam masala To add in the finishing
Spices
▢2-3 Bay leaves
▢4-5 Green cardamom
▢1 tsp Cumin seeds
▢1 tsp Turmeric
▢1 tsp Chilli powder
▢1 tsp Garam masala
▢½ tsp Coriander powder
Cooking Instruction
Saute bay leaves, cardamom, cumin seeds with ghee for a few seconds.
Add the onions and cook for 2-3 minutes follow with the grated garlic, ginger and stir well until the onions are slightly brown.
Next add the lamb pieces and continue stir until the meat is no longer pink.
Then add the spices, turmeric, chilli powder, garam masala, coriander powder, and salt to taste.
Cook for another 1-2 minutes and add the chopped tomatoes and cook until soft.
Pour the water and cook with low-medium heat for 45 mins to 1 hour until the lamb is soft and tender and stir occasionally.
Now stir in yoghurt and continue cook for another 4-5 minutes. Turn off the heat and sprinkle ½ tsp of garam masala, chopped coriander and fresh green chillies.
#lambbalti #balti indiancurry #fakeaway
How To Make LAMB BALTI - Al's Kitchen (No Base Gravy Required)
Learn how to make Lamb Balti on Al's Kitchen. Whether you are in Austrialia, America, or from good ol blighty (UK), a British Balti will always satisfy the senses.
Other popular recipesCurry Base Gravy Video:
Pre Cooked Lamb:
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Chicken Madras:
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How to Make an Authentic Gosht Handi | Traditional Recipe | With Chef Hussain
How to Make an Authentic Gosht Handi | Traditional Recipe | With Chef Hussain
If you love tasty, original Pakistani cuisine, then you’ve come to the right place. We’re sharing some of our favourite recipes with you, so that wherever you are in the world, you can enjoy a delicious, authentic curry - just like we serve at home.
As Hussain mentions in the video, we’re hoping to start selling spice to retailers and wholesalers so that our customers can pick up our spices to cook with at home. If you have any experience in packaging, please get in touch with us at barkat.rashid@gmail.com.
We’ve also started to sell our own commercial grade pans, which we use to cook ourselves! You can shop them by following the link below:
Finally, feel free to follow us on social media where we post more of our creations!
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???? What is a Gosht Handi?
A Gosht Handi is a traditional curry which is popular in Pakistan and northern India. The origin of its name can be broken into two parts: gosht meaning mutton (as this curry uses red meat) and handi, referring to the cooking vessel which it is traditionally cooked in. We’ll be following our mum’s recipe which uses sumptuous lamb on the bone, rich with flavour from a mixture of onions, tomatoes and various spices. Whilst this recipe may take a little longer than some of our others, all good things come to those who wait.
???? Is it spicy?
A Gosht Handi is not too spicy, but rich with flavour from the various spices which the juicy lamb soaks up throughout cooking.
???? Ingredients:
- 1kg of lamb shoulder on the bone
- 2 chopped onions
- 3 chopped tomatoes
- 2 tablespoons of salt
- 2-3 bay leaves
- Some jaiphal/nutmeg
- A couple of pinches of Garam Masala
- 1 tablespoon of turmeric powder
- 3 tablespoons of chilli powder
- 1 ½ tablespoons of coriander powder
- 3 pinches of fenugreek leaves
- A few pinches of coriander
- Some lemon juice
???? Recipe
1) Pour 2 cups of water into a pan to heat.
2) Add 2 whole chopped onions and 3 chopped tomatoes.
3) Add the 1kg of lamb shoulder on the bone and stir them all together.
4) Add 2 tablespoons of salt, 3 bay leaves, some nutmeg, a pinch of garam masala and 1 tablespoon of turmeric powder.
5) Mix all these spices in and leave to simmer on high heat for 15 minutes.
6) Check on the curry and make sure it’s boiling, before giving it a good stir and leaving for another 5 minutes.
7) Then, check the curry again, give it another stir and leave it for 5 more minutes.
8) Check that the onions are wilting, give it a stir, and leave it to simmer for another 10 minutes.
9) Add 10 tablespoons of oil to the curry and stir.
10) Add 3 tablespoons of chilli powder, 1 ½ tablespoons of coriander powder, a small pinch of Garam Masala and 1 tablespoon of turmeric powder.
11) Mix all these spices in thoroughly and you should see the colour start to change.
12) Turn the heat down to medium and leave to simmer for another couple of minutes.
13) Add 2-3 cups of water in and stir.
14) Put the lid back on, turn the heat to high and leave to simmer for another 5 minutes.
15) Add 3 pinches of fenugreek leaves and rub in your fingertips to turn into a powder.
16) Add a small pinch of Garam Masala and a couple of pinches of coriander and stir.
17) Keep simmering for a while longer until the lamb is soft.
18) Add a couple of drops of lemon juice if you want.
19) A final 10 more minutes simmering until it’s ready to serve- Hussain likes his with a Naan bread!
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MASTERING THE BASICS OF LAMB/MUTTON CURRY (INDIAN STYLE)
How To Make Mutton Curry - How To Make Lamb Curry - Mutton Curry For Beginners
In this video I have explained step by step in detail how to make a mutton curry using basic common ingredients. If you master this recipe then you will be able to make any type of mutton curry.
Ingredients required for making mutton curry - serves 6 to 8
* 1.2 kg/ 3 lb mutton or lamb with/without bones. The shoulder and leg piece is the best.
* 500 gm/ 1 lb/ 3 large onions
* 40 gm/ 2 oz ginger
* 50 gm garlic / 1 whole head of garlic
* 2 green chillies (optional)
* 200 gm/ 7 oz/ 3/4th of a cup of plain unflavored yogurt
* 1 tablespoon Kashmiri red chilli powder. Please adjust proportion according to your preference.
* 1 teaspoon turmeric powder
* 1 tablespoon ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 heaped teaspoon garam masala powder
* 2 dried bay leaves
* 4 to 5 green cardamoms
* 4 to 5 cloves
* 2 inch long cinnamon stick
* 2 teaspoons salt or as per taste
* 4 large potatoes cut into half (totally optional)
* hot water
* 3 to 4 tablespoons oil
Serve this with rice/roti/naan/paratha. The taste of any meat curry gets better the next day.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.