Sunday, June 20, 2021

Let’s make organic white lamb curry with cumin rice!

Karahi is a north-Indian and Pakistani dish famous for its quick and easy recipe. It is a curry that is usually tomato-based or yogurt-based but the recipe you are about to read in this post has a creamy texture that would go perfect with the organic lamb meat.


For the Karahi:

  • Organic Lamb – 1 kg
  • Medium-sized onions (chopped) – 2
  • Oil – ¼ cup
  • Salt – as required
  • Black pepper (powder) – 1 teaspoon
  • Indian garam masala (powder) – ½ teaspoon
  • Green chili (cut in slices) – 4
  • Green coriander – as required
  • Ginger and garlic paste – 1 tablespoon
  • Ginger (chopped) – as required for garnishing
  • Green cardamom (powder) – ½ teaspoon
  • Cumin powder – 1 teaspoon
  • Cooking cream – 1 cup

For the cumin rice:

  • Cumin seeds – 1 tablespoon
  • Cinnamon stick – 2 inch
  • Black cardamom – 1
  • Red chili (dried) – 2
  • Bay leaves – 2
  • Oil – 2 tablespoon
  • Green coriander – as required
  • Salt – as per taste


For the organic lamb karahi:

  1. Take a deep pan and heat it on medium flame.
  2. Add 2 cups of water to it.
  3. Add the organic lamb meat and let it boil.
  4. Cook on medium to low flame for one hour.
  5. Keep the organic lamb meat aside once it has boiled and stored the leftover broth to use later.
  6. Take a deep pan and let it heat on medium to low flame.
  7. Add oil and heat it for two minutes till a bubble appears.
  8. Add onions and fry till they are light pink.
  9. Add ginger and garlic paste and mix nicely.
  10. Add half a cup of the stored Organic lamb meat broth and stir nicely.
  11. Add cumin seed powder, salt, green cardamom powder, and keep stirring till the onions are soft.
  12. Add the organic lamb meat and leftover broth.
  13. Add the sliced green chilies and turn the flame medium.
  14. Cook for five minutes on medium flame.
  15. Add the cooking cream and mix nicely.
  16. Add black pepper powder and cook for five more minutes.
  17. Sprinkle garam masala powder on top and dish it out.
  18. Garnish with coriander and garlic. Squeeze lemon on it and your creamy organic karahi are ready!

For the cumin rice:

  1. Heat a pan on medium flame.
  2. Add oil, cinnamon, dried chilies, and bay leaves
  3. Fry it for 10 seconds then add cumin seeds.
  4. Cook it till the cumin seeds are brown.
  5. Add rice and one and a half glass of water to the pan.
  6. Stir it and then add salt if you like salt in rice.
  7. Cook it on high flame till the rice boils.
  8. Change the flame to medium and cook for 7 to 8 minutes.
  9. Make sure the lid is not fully covering the pan.
  10. After the water has dried, cook on low flame with the lid fully covering the pan for ten minutes
  11. Cumin rice is ready to go with the curry.


To make sure your dish is healthy and nutritional, you need good quality meat. You can get high-quality (Halal) organically reared lamb in the UK from here.


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