Kahari Lamb
Kahari Lamb
Kahari Lamb
Tender spiced lamb simmered in a rich pepper and onion sauce.
Allergen information
Allergens are listed on every pack. Our kitchen handles all 14 major allergens, so we can't guarantee any dish is free from them. If you have an allergy or intolerance, please call us on 0330 043 8584 before ordering.
View full allergen guideTender spiced lamb simmered in a rich pepper and onion sauce.
Allergen information
Allergens are listed on every pack. Our kitchen handles all 14 major allergens, so we can't guarantee any dish is free from them. If you have an allergy or intolerance, please call us on 0330 043 8584 before ordering.
View full allergen guideHeating
Microwave for 3–4 minutes, stirring halfway, or warm gently in a pan for 5–7 minutes. Times vary by microwave, so always heat until piping hot throughout.
Collection & Delivery
Click & collect from Lye (DY9) or Kingswinford (DY6). Local delivery from our Lye kitchen on Fridays and Saturdays — check your postcode.
Flavour Profile
Origin
North India/Pakistan (Mughlai cuisine)
Karahi dishes originated in the North Indian and Pakistani regions, specifically from the Mughlai culinary tradition. The Karahi is a special type of wok-like pan used to prepare the dish, giving it its name and distinct cooking style.
The heat builds gradually, warming the palate without overpowering the rich flavors. It leaves a pleasant, lingering warmth.
A rich and robust aroma with dominant notes of bell peppers and onions, complemented by earthy spices.
Chef's Tips
- —Serve with warm naan bread or basmati rice to soak up the rich sauce.
- —Garnish with fresh ginger juliennes and हरा धनिया (fresh coriander) for an added burst of freshness and aroma.
- —For a fuller meal, pair with a simple cucumber raita to balance the spices.
Pairs With
Did You Know?
The dish is named after the 'karahi' cooking vessel, a thick, circular, and deep cooking pot similar to a wok.
Perfect For
Goes well with
