One-Pot Lamb Karahi: Quick 5 Steps & Easy Weeknight Recipe

Lamb karahi is a beloved dish from Pakistan, known for its bold spices, tender meat, and aromatic gravy. Traditionally, it’s slow-cooked for hours in a heavy wok-like pan called a karahi. But what if you could enjoy those same rich flavours on a busy weeknight, with only one pot to clean?

This weeknight-friendly one-pot lamb karahi is your answer — keeping all the authentic charm of the classic, but streamlined for modern kitchens and tight schedules.

For another quick midweek curry that packs in flavour without the fuss, try our Chicken Korma Recipe — a creamy, mildly spiced dish that complements the boldness of lamb karahi perfectly.

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A Quick Taste of History

The karahi itself is an integral part of South Asian cooking, similar to a wok but with steeper sides. Originating from Pakistan’s Khyber Pakhtunkhwa region, lamb karahi is often served at roadside dhabas, cooked fresh to order. It’s usually made with bone-in lamb, tomatoes, green chillies, ginger, garlic, and a fragrant mix of spices.

This one-pot version retains the essence but uses techniques to reduce cooking time without sacrificing depth of flavour.

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Why One-Pot?

• Less washing up – No juggling pans and bowls.
• More flavour – Cooking everything in one pot allows spices and meat juices to mingle.
• Faster cooking – With smart shortcuts, you can have dinner on the table in under an hour.

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Ingredients You’ll Need

For 4 servings:

• 800g lamb (bone-in or boneless, diced into chunks)
• 3 tbsp vegetable oil or ghee
• 2 large onions, thinly sliced
• 5 medium tomatoes, chopped
• 4 garlic cloves, minced
• 2-inch piece of ginger, grated
• 3–4 green chillies, slit lengthwise
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp turmeric powder
• 1 tsp red chilli powder (adjust to taste)
• 1 tsp garam masala
• Salt to taste
• Fresh coriander leaves, chopped, for garnish

Optional quick hacks:

• Use pre-fried onions to save 10–15 minutes.
• Substitute fresh tomatoes with good-quality canned chopped tomatoes in winter.

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Step-by-Step Method

Step 1 – Heat and Sear

Heat the oil or ghee in a large heavy-based pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Add the onions and sauté until golden brown, about 10–12 minutes (or 5 minutes if using pre-fried onions).

Push onions to the side of the pan and add the lamb pieces. Sear on all sides for 4–5 minutes until browned.

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Step 2 – Add the Aromatics

Stir in garlic, ginger, and green chillies. Cook for 2 minutes until fragrant. This base is where the flavour magic begins.

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Step 3 – Build the Spice Layer

Add ground coriander, cumin, turmeric, and red chilli powder. Stir well, coating the lamb and onions evenly.

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Step 4 – Tomatoes and Simmer

Add chopped tomatoes and salt. Stir until the tomatoes begin to break down and form a thick paste — about 6–8 minutes.

Reduce heat, cover, and simmer for 25–30 minutes, stirring occasionally. If the mixture is too thick, add 100ml of water.

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Step 5 – Final Touch

When the lamb is tender, sprinkle in garam masala and fresh coriander. Stir, taste, and adjust seasoning.

Serve hot with naan, chapati, or steamed basmati rice.

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Expert Tips for Weeknight Success

• Marinate ahead – If possible, marinate lamb in yoghurt, ginger, garlic, and spices overnight for even more flavour.
• Speed up cooking – Use a pressure cooker or Instant Pot to cut cooking time to 20 minutes.
• Control the spice – Add more green chillies for a fiery kick or remove seeds for a milder dish.

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Perfect Pairings

• Naan bread – Soft and pillowy, perfect for mopping up sauce.
• Jeera rice – Fluffy basmati rice with cumin seeds for a fragrant side.
• Raita – Cooling yoghurt dip to balance the heat.

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Quick Variations

• Vegetable boost – Add bell peppers or spinach during the last 5 minutes of cooking.
• Boneless swap – Use lamb leg or shoulder cubes for a quicker cook time.
• Chicken version – Swap lamb for chicken thighs and reduce cooking to 20 minutes.

If you want to master the art of balancing spices in South Asian cooking, check out this comprehensive guide on how to use spices like a pro from Serious Eats — it’s full of practical tips for both beginners and seasoned cooks.

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FAQs – One-Pot Lamb Karahi

Q: Can I freeze lamb karahi?
A: Yes. Store in an airtight container for up to 3 months. Reheat gently with a splash of water.

Q: What’s the best cut of lamb for this dish?
A: Shoulder or leg, bone-in for maximum flavour, but boneless works for speed.

Q: Can I make this dairy-free?
A: Absolutely. Use oil instead of ghee and skip yoghurt in marinades.

Q: How spicy is lamb karahi?
A: Medium to hot, depending on your chillies. Adjust to suit your taste.