Kadai Ghost is one of the famous dish from mughlai. This dish is also called as “karahi ghost”. They are named as kadai ghost as they are traditionally prepared in “kadai” (Indian pot). They have even biryani using this recipe. The name looks complicated but the recipe is very simple to make. I always feel lamb recipes are easy to make and taste great. You have to be careful with the oil you use as lamb itself oozes out oil from its fat.
I made this today before sometime and posting it now. I wanted to make this for a long time but never got some time and usually I don’t make much non veg recipes. You can use with bone or boneless meat for this recipe. Adding the lamb to the oil before boiling gives good taste. It taste great with Indian breads/ naan/ paratha/parotta or plain rice.
- Lamb Meat(breast)– 1 lb , cut into 2 inch chunks
- Cardamom – 1
- Cloves – 2
- Cinnamon stick – small piece
- Onion – ¾ cup, Sliced thinly
- Shallots – ¼ cup (optional)
- Tomato – 1 cup, Sliced thinly
- Yogurt – 4 tbsp, beaten
- Turmeric powder – 1 tsp
- Red chilli powder – 1 tsp
- Garlic – 4, Minced finely
- Ginger – 1 inch, julienne cut
- Green chilli – 2, slit
- Mint – 1 tbsp, chopped finely,
- Coriander leaves – 1 tbsp, chopped finely
- Curry leaves – 1 sprig
- Lime - ½ , garnish
- Coriander leaves – 1 tbsp, Garnish
- Salt - 2 tbsp
Roast & grind: - Red Chilli – 4
- Urad dal – 1 tbsp
- Coriander seeds – 1 tbsp
- Whole pepper balls – 1 tbsp
- Cumin seeds – 2 tsp
- Fennel seeds – 1 tsp
- Fenugreek leaves – 2 tsp, crushed
- Wash lamb pieces and drain well.
- Dry roast the ingredients under “roast & grind” except fenugreek leaves in medium flame and when there is good aroma and they are golden brown. Switch off and add fenugreek leaves and mix well. Now blend them in a blender or “mortar pestle” to a smooth (little coarse is fine too). Keep it aside.
- In a pressure cooker, heat oil. Add cardamom, cinnamon and cloves and sauté for few seconds till it gives good aroma. Add the lamb and roast in that oil for two minutes.
- Add the onions, tomatoes, turmeric powder and salt. Mix well, add enof water to just cover the meat and whistle for 3 counts. Or cover it and let it get cooked for 35-40 minutes in medium-low flame.
- Now remove the cover, add yogurt, grounded ingredients, ginger, garlic, mint, coriander leaves, curry leaves, green chillies and red chilli powder. Mix well and cook it till the oil oozes out and it has thick gravy consistency.
- Switch off, Garnish with limejuice and coriander leaves.
Taste best with Indian breads/naan/paratha/parotta or rice.
So delicious curry..
Now I’m curious about where the ghost part of the name comes in, Suki…
Same here. its supposed to be be gosh and then people started calling as ghost…! Jess 😀
This is the first time that I’ve heard that of that dish, but it looks good!
Thank u shareba :)!
curious about urad dal. why? but must admit, looks tempting….will try
Thank u 🙂 It just increases the crunchy taste 🙂
Sounds great – I will make this weekend. Please, what are pepper balls – is it black pepper corns? Thank you.
Hello janine, they are black pepper corns.
Vey good recipe. I’m making it in Ecuador! Thanks very much.
Thank you Guillermo! 🙂 did you make it? was it good? ! Thanks 🙂
I did make it. It turned out very good and very tasty, even though I lacked some of the ingredients, mainly the dal and the fenugreek leaves. I replaced the dal with quinoa and the fenugreek leaves for fenugreek seeds.
The quinoa didn’t add the crunchiness I suspect the dal would have added.
I’m looking forward to trying some more lamb recipes on your website.
Greetings from Ecuador!
That sounds great 🙂 Yeah, dal gives the crunchy taste and it makes the curry thick. :). However it is not mandatory 🙂 I have made curries without them and it is still good :)! SO thank you for trying 🙂 and keep me posted with your feedback for other recipes 🙂
I made this Karahi gosht and it was amazing, my husband could not stop complementing it.
He even said make sure you write down the recipe !!
This tastes similar to a lamb Karahi I have previously eaten in a restaurant and also reminds me of a lamb dish my mother used to make.
I followed the recipe in full minus the urad dal as I did not have any at home.
hey 🙂 Thanks Rukz 🙂 Glad you and your husband liked it :)!!! Urad dal is not necessary
Hello! Are the fenugreek leaves fresh or dried in your recipe. It makes a big difference of course ☺️
I have used the dried fenugreek leaves 🙂
Going to try this. 1 cardamom? Black or green? Just one pod?
I can’t get fresh Curry Leaves here, but got dried ones. How much should I use of them? They are not whole but in small pieces.