Cooking with Zainab’s charsi Welsh Lamb karahi

  • Prep time 10 mins
  • Cook time 55 mins
  • Serves 5+


  • 1kg PGI Welsh Lamb shoulder, cut into small pieces
  • 2 garlic heads, peeled
  • 125ml water
  • 2 tbsp butter (optional)
  • 500g tomatoes, quartered
  • 4-8 green chillies
  • 1 tbsp salt
  • 1 tsp red chilli powder
  • 1 tsp black peppercorns
  • ½ tsp cumin seeds
  • Small bunch of coriander, chopped


  1. Heat a dry, large wok on a medium-high heat and add the lamb, stirring it constantly until it changes colour and releases some fat – this should take 5 minutes.
  2. Blend the garlic cloves with 125ml of water. Gradually add the blended garlic mixture to the lamb, stirring constantly and simmer for 10 minutes.
  3. Add the butter, tomatoes, green chillies, salt and chilli powder. If the meat is quite fatty, skip the butter!
  4. Let it cook on a medium-high heat for 10 minutes, stirring occasionally until the tomatoes break down, using your spoon to mush them.
  5. Cover and let it slow cook on a medium-low heat for 20-30 minutes or until the lamb has softened.
  6. Grind the black peppercorns and cumin seeds and add them to the curry.
  7. Finish with chopped fresh coriander.
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