This Easy Indian Lamb Curry also known as (Karahi Gosht) is super quick and easy to prepare and is just like something you would order from your favorite restaurant. You can make it in your pressure cooker or on your stovetop in under 30 minutes making it a great weeknight meal or a great dish for meal prep throughout the week!
Making curry doesn’t have to be hard, you just need the right spices, directions and ingredients and you too can be enjoying some of the same foods at your favorite restaurants.
And the nice thing is that once you purchase the basics, you will have everything you need in stock for the next time you’re in the mood for some delicious curry.
I have been making Indian curries at home for years. So when I say this recipe is “easy” I mean it.
You do not have to be some sort of Indian chef to make Indian food.
WHAT IS KARAHI GOSHT
Karahi Gosht is typically made with either goat, lamb or chicken, in a “WOK” called a “Karahi” and the”Gosht” refers to the mutton. Which is the most popular meat used for the recipe.
Gosht karahi is a dish that comes from the Indian subcontinent that is noted for its spicy taste; however originates from Pakistan.
Why You’ll Love This Recipe
- You can make this dish more spicy, by simply adding more cayenne pepper if desired.
- I like to make this recipe at home often because it’s super simple and healthy and doesn’t contain any MSG or preservatives.
- You can make it in large batches which makes it a great budget friendly dinner option.
- Add in your favorite vegetables to boost the nutrition.
- You can easily make it on the stovetop or in a pressure cooker.
Ingredients You’ll Need
- Cooking Oil or Ghee – This is what you’ll use to saute the lamb, onion, garlic and ginger. It will help brown them and bring out the flavors.
- Boneless Lamb Cubed – Lamb is the main protein source of this dish, but feel free to use any protein you enjoy.
- Fresh Tomatoes – Which help to give it more depth of flavor
- Onion & Garlic – These two aromatic vegetables add a great layer of flavor to chicken curry.
- Raw & Canned Tomato – You’ll need a mix of raw tomatoes and tomato paste for this recipe. Tomatoes add a great color and acidity to curry dishes.
- Ginger – Ginger helps give a spicy flavor that pairs well with any curry recipe.
- Full Fat Yogurt & Cream – These two ingredients help give the curry a nice creamy texture.
Homemade Curry Spice Blend
You can use a premade spice blend or a curry spice blend made from scratch!
- 1 1/2 tbsp Garam masala
- 2 tbsp Curry powder
- 1 tbsp Turmeric powder
- 1 tbsp Sugar
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp Cayenne pepper
- 1 tsp Salt
You can also buy a pre – made Karahi Gosht Spice Mix (see below the brand I like). This can be found in most Indian grocery stores.
How To Make Karahi Gosht
- In a large pot or into a slow cooker pot add the cooking oil/ghee and turn on the heat. Next add in a large diced onion and saute for 2 minutes before adding in the diced mutton. Saute another 7 minutes or until the mutton is no longer pink and the onion is tender.
- Next toss in the curry and remaining spices and saute another 2 minutes before adding in the minced garlic and ginger. Saute for 1 minute till fragrant.
- Add in the tomatoes and smash with a potato masher till pureed.
- Next add in the yogurt, cream and stir everything to combine.
- Simmer on low – medium heat covered for 30 minutes.
- Serve hot on top of your favorite rice or with naan bread.
Pressure Cooker Karahi Gosht
If you’d like to make this recipe in your instant pot or pressure cooker, follow these steps:
- Add cooking oil/ghee into the pot and turn it to SAUTE mode.
- Next add diced onion and saute for 2-5 minutes or until it begin to soften.
- Add in diced mutton and saute for another 2-5 minutes or until mutton is no longer pink.
- Toss in the curry and spices along with garlic and ginger.
- Add in the tomatoes, cream and yogurt.
- Close the lid and seal. Cook on manual high pressure for 10 minutes.
- Release naturally or quickly, stir then serve hot over rice.
Slow Cooker Karahi Gosht
You can also make this recipe in your crockpot or slow cooker by following the instructions below:
- Saute all ingredients except tomatoes, cream and yogurt in a skillet over medium high heat for 5-8 minutes or until onion begin to soften and mutton is no longer pink.
- Add everything to a slow cooker including the tomatoes, cream and yogurt and stir until fully combined.
- Cook on low for 8-10 hours or on high for 5-6 hours or until mutton is fully cooked through.
- Stir everything together and serve hot on top of your favorite rice.
CAN I USE COCONUT MILK IN ?
Yes, you can subsite the yogurt for a thick coconut milk if desired. Check out my popular Coconut Chicken Curry Recipe if you are looking for a creamy and dairy free curry.
This is one of my favorite curries, well i’d say my top 10 favorite curry I just love curry if you did not know that about me already!
I hope you give it a try it’s a very tasty dish, and be prepared to watch it disappear before your eyes, it’s that good folks.
Serve alongside some naan bread, or rice and you have yourself an amazing curry.
LOOKING FOR AN AMAZING NAAN BREAD RECIPE?
Try my Garlic Naan Bread here!
Did you like this curry?
Then you’re sure to like my “Creamy Coconut Chicken Curry” which uses coconut milk.
You’ll Love My Easy Curry Recipes
- Easy Red Lentil Curry
- Chickpea Curry
- Red Kidney Bean Curry
- Super Tasty Chicken Karahi
- Vegan Thai Coconut Green Curry
- Best Thai Red Curry
- Chicken Chickpea Curry
I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures.
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- 2 pounds Goat/Lamb or Chicken
- 1 tbsp lime juice
- 1/4 cup Cooking oil
- 1 medium tomato
- 2 tbsp tomato paste
- 1 tbsp Ghee
- 1 large Onions
- 1/2 cup Plain yogurt
- 2 cups Cream
- 2 tbsp Ginger n Garlic paste
- 1 tsp Coriander
- 2 green chilies
- 1 tsp Red Chili
- 1 tsp Turmeric powder
- 1 tbsp garam masala
- 1 tsp Cumin Powder
- Pinch Nutmeg
- 1 tsp Salt
- Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps.
- Slow Cooker: Place on LOW for 2-3 hours HIGH for 3 hours. – after following the initial steps.
- Stove Top: Cook covered on low for 60 minutes. – after following the initial steps.
- Start by washing your meat off and placing aside. If you are cooking with goat add 1 tbsp of lime juice to the meat once rinsed and set aside.
- Now either your wok or pressure cooker, add your ghee and cook your onions till translucent.
- Then add in your meat and all your dry spices saute for 10 minutes till meat is cooked, string often.
- Next remove the meat, add set aside.
- Now add your oil, tomatoes and tomato paste to the wok and fry for 5 minutes.
- Add your meat back into the pot along with your garlic and ginger paste and chopped green chilies.
- Add in yogurt, and 2 cups of cream and "garam masala" spice. Once your dish is cooked, serve with naan bread or basmati rice.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1172Total Fat: 78gSaturated Fat: 36gTrans Fat: 2gUnsaturated Fat: 35gCholesterol: 355mgSodium: 937mgCarbohydrates: 35gFiber: 11gSugar: 9gProtein: 86g
These calculations are based off Nutritionix