The karahi is actually the name for a type of Indian iron round bottomed wok. The karahi is synonymous with the balti, however the karahi is known as a curry dish in its own right.
The dish is prepared with a mix of garlic, ginger, fresh green pepper, red chillies and coriander. This is a meat dish which is served with beef, chicken, mutton or lamb and is served medium to mild.
Here’s a great recipe for Punjabi Chicken Karahi:
Heat the olive oil in a frying pan, add the chicken and cook until brown. Add the garlic & ginger paste, followed by the boiled onions.
Add the tomato puree, coriander powder, mixed spice, red chilli powder and mix well.
Throw in 3/4 of the chopped coriander, garam masala and curry sauce.
Leave to simmer and come together for a few minutes then add the tomato chunks.
Transfer to serving plate and dress with remaining chopped coriander and fresh chillies and ginger.
For the ingredients list visit our chicken karahi recipe page.
Or if you prefer here is a great lamb karahi recipe:
Start by heating the oil in the pan, add a heaped tsp of garlic and ginger paste, followed by a tbsp of tomato puree.
After a few minutes add the spices; one tsp turmeric and one tsp of red chilli powder.
Next add the boiled onion and the lamb. Leave to cook for a few minutes.
Add the tomato and onion paste and stir. Sprinkle on the fresh chopped coriander, sliced green chillies and garam masala. Stir well.
Finally add the curry sauce and a little salt to taste.
When on the plate or serving dish top with the fresh ginger and the rest of the coriander and green chillies.
And there you have it; a beautiful, authentic Lamb Karahi.
The full ingredient list is on the lamb karahi recipe page.