The Lamb Advantage Why Acana s Lamb Recipes Are Worth Considering

By Isabella Storyclaire

last updated September 16, 2024

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Singles, Lamb & Apple RecipeDry Dog Food

Ingredients

Lamb, lamb meal, lamb liver, sweet potato, whole chickpeas, fish oil, whole lentils, lentil fiber, whole apples, sunflower oil, natural lamb flavor, lambtripe, whole pumpkin, whole cranberries, salt, choline chloride, taurine, dried kelp, zinc proteinate, vitamin E supplement, mixed tocopherols(preservative), selenium yeast, niacin, thiamine mononitrate, calcium pantothenate, pyridoxine hydrochloride, riboflavin, folic acid, vitamin B12supplement, copper proteinate, freeze-dried lamb, dried chicory root, turmeric, citric acid (preservative), rosemary extract, dried Lactobacillusacidophilus fermentation product, dried Bifidobacterium animalis fermentation product, dried Lactobacillus casei fermentation product.

METABOLIZABLE ENERGY: 3405 kcal/kg (388 kcal per 8 oz. cup), with 32% from protein, 26% from carbohydrates, and 42% from fat.

ACANA LAMB & APPLE RECIPE is formulated to meet the nutritional levels established by the AAFCO Dog Food Nutrient Profiles for All Life Stages except for growth of large breed dogs (70lbs or more as an adult)

Singles, Lamb with Apple RecipeDry Dog Food

Ingredients

Raw lamb (21%), lamb meal (18%), raw lamb organs (liver, kidney, tripe) (16%), whole chickpeas, whole lentils, fish oil (5%), fresh apples (4%), dehydrated sweet potato (4%), lentil fibre, sunflower oil, salt, dried kelp, fresh whole pumpkin, fresh whole butternut squash, dried chicory root, whole cranberries, whole blueberries, turmeric, milk thistle, burdock root, lavender, marshmallow root, rosehips.

ADDITIVES (per kg): Technological additives: Tocopherol extracts from vegetable oils: 121 mg, citric acid: 40 mg. Sensory additives: Rosemary extract: 80 mg Nutritional additives: Taurine: 1500 mg, Choline chloride (choline): 700 mg, Zinc proteinate: 160 mg, Copper proteinate: 5.5 mg, Vitamin B1: 75 mg, Vitamin B2: 15 mg, Vitamin B3: 150 mg, Vitamin B5: 45 mg, Vitamin B6: 26 mg, Vitamin B9: 5.25 mg, Vitamin B12: 0.15 mg, Vitamin E: 250 IU. Zootechnical additives: Enterococcus faecium DSM 10663/NCIMB 10415: 1x10^9 CFU.

CALORIE CONTENT (calculated): Metabolizable energy is 3405 kcal/kg (409 kcal per standard 120 g cup) with calories distributed with 32% from protein, 26% from carbohydrates, and 42% from fat. ACANA LAMB WITH APPLE RECIPE dog food is formulated to meet the nutritional levels established by FEDIAF for All Life Stages, excluding growth of all large size dogs (70 lb or more as an adult).

Singles, Lamb & Apple RecipeDry Dog Food

Composition

METABOLIZABLE ENERGY: 3405 kcal/kg (388 kcal per 8 oz. cup), with 32% from protein, 26% from carbohydrates, and 42% from fat.

ACANA Premium Pt, Lamb & Lamb Liver RecipeWet Cat Food

Ingredients

Lamb, lamb liver, beef bone broth, chicken bone broth, lamb kidney, chicken, chicken liver, pumpkin, locust bean gum, taurine, sunflower oil, tricalcium phosphate, salt, vitamins [vitamin E supplement, thiamine mononitrate, niacin, vitamin A supplement, pyridoxine hydrochloride, calcium pantothenate, riboflavin supplement, folic acid, vitamin D3 supplement, biotin, vitamin B12 supplement], guar gum, minerals [potassium chloride, magnesium sulfate, zinc amino acid chelate, iron amino acid chelate, copper amino acid chelate, manganese amino acid chelate, sodium selenite, potassium iodide], choline chloride.

(ME CALCULATED) 1215 kcal/kg, 103 kcal/kg (3oz, 85g)

ACANA PREMIUM PT Lamb & Lamb Liver Recipe in Bone Broth Adult Cat Food is formulated to meet the nutritional levels established by the AAFCO Cat Food Nutrient Profiles for maintenance.

ACANA Premium Pt, Lamb RecipeWet Cat Food

Composition

Lamb, lamb kidney, chicken, beef bone broth, chicken bone broth, lamb liver, chicken liver, pumpkin, locust bean gum, taurine, sunflower oil, tricalcium phosphate, salt, vitamins [vitaminE supplement, thiamine mononitrate, niacin, vitamin A supplement, pyridoxine hydrochloride, calcium pantothenate, riboflavin supplement, folic acid, vitamin D3 supplement, biotin, vitamin B12supplement], guar gum, minerals [potassium chloride, magnesium sulfate, zinc amino acid chelate, iron amino acid chelate, copper amino acid chelate, manganese amino acid chelate, sodiumselenite, potassium iodide], choline chloride.

(ME CALCULATED) 1215 kcal/kg, 103 kcal/kg (3oz, 85g)

ACANA PREMIUM PT Lamb Recipe in Bone Broth Adult Cat Food is formulated to meet the nutritional levels established by the AAFCO Cat Food Nutrient Profiles for maintenance.

Grass-fed LambDry Dog Food

Composition

Raw grass-fed lamb (18%), lamb meat meal (18%), whole green peas, whole red lentils, raw lamb liver (4%), lamb fat (4%), fresh red delicious apples (4%), whole garbanzo beans, whole green lentils, whole yellow peas, raw lamb tripe (2%), raw lamb kidney (2%), dried lamb cartilage (2%), lentil fiber, marine algae (1.2%) (pure and sustainable source of DHA and EPA), fresh whole butternut squash, fresh whole pumpkin, dried brown kelp, salt, freeze-dried lamb liver (0.1%), fresh whole cranberries, fresh whole blueberries, chicory root, turmeric root, milk thistle, burdock root, lavender, marshmallow root, rosehips.

ADDITIVES (per kg): Technological additives: tocopherol rich extract of natural origin. Nutritional additives: Vitamin D: 500IU, vitamin E: 100IU, zinc proteinate: 160mg, calcium pantothenate: 12.5 mg, copper chelate of amino acids hydrate: 11mg, taurine 500 mg Zootechnical additives: Enterococcus faecium NCIMB10415: 600x10^6 CFU.

CALORIE CONTENT (calculated): Metabolizable energy is 3393 kcal/kg (407 kcal per standard 120 g cup) with calories distributed with 32% from protein, 30% from carbohydrates, and 38% from fat. ACANA LAMB WITH APPLE RECIPE dog food is formulated to meet the nutritional levels established by FEDIAF for All Life Stages excluding growth of all large size dogs.

Lamb Karahi (Mutton Karahi)

Lamb Karahi aka Mutton Karahi is a popular North Indian dish of goat/lamb, slow cooked with tomatoes, ginger, garlic, green chilies and a special coarse ground spice blend known as kadai masala. Lamb Karahi is hugely popular in the Indian restaurants and goes by the names Karahi gosht or kadai mutton. It is eaten with flatbreads like plain Paratha, Naan, Tandoori Roti or Kulcha.

Like many other Indian dishes, Kadai is also made in 2 versions dry and gravy. While the dry version has a thick sauce that clings on to the mutton, the other version has more thick gravy/sauce thats great to mop up with your flatbreads.

About Lamb Karahi

Traditionally this was cooked in a large iron wok, known as kadai/ karahi, hence the name Lamb Karahi. The method of slow cooking it in a kadai and the use of kadai masala makes lamb karahi taste unique and different from a Goat and Lamb Curry.

I know a lot of us do not have this kind of iron wok at home so we often end up using a pan or any other cookware.

To begin with whole spices are freshly toasted and ground for the best flavors. In the absence of a spice grinder or whole spices, you may substitute with store bought ground spices or readymade kadai masala.

Garam Masala, Kitchen king masala, Meat masala, Biryani masala, Mutton masala and shahi masala work well as substitutes. But avoid using curry powder & curry paste. With all the substitutes, use the quantities as mentioned on the package. If you are using garam masala, you may use the substitutes I have mentioned in the recipe.

It is believed that originally Karahi Gosht was made without onions. Bone-in mutton is slow cooked in ghee or mustard oil with plenty of ripe tomatoes, ginger garlic and spices. But the modern day restaurants make it with onions to balance the tangy taste and flavor of tomatoes.

This perfected recipe of Lamb Karahi strikes a balance between the sweet, spicy and hot flavors. While the meat is very tender and flavorsome, the sauce is equally delicious and you wont feel you are eating a spiced tomato sauce.

Here are the key features of this dish that make it different from a regular lamb curry:

Minimum or no usage of onions (I prefer to use to balance the flavors)
Plenty of good quality fresh tomatoes. If you want make a dish without tomatoes check out these classic Nihari and Hyderabadi Marag
Meat is not marinated but sauteed first in ghee or mustard oil. If you want to marinate lamb you may check out this Indian Lamb Curry
Slow cooking i.e cooking meat with spices on a low to medium heat
Usage of ghee or mustard oil for an extra rich and delicious flavor
Usage of kadai masala to make it even more special

Read my pro tips below before you make this.

More Mutton RecipesKeema RecipeRogan JoshMutton CurryLamb VindalooGoat CurryMutton Korma

How to Make Lamb Karahi (Stepwise Photos)

Kadai Masala substitute: If you do not want to make the spice blend mix together 1 tsp garam masala, 1 tablespoon ground coriander, 1 tsp ground cumin, Kashmiri chili powder ( to 1 tsp), 1 teaspoon fennel powder and 1/3 teaspoon black pepper.

Make Kadai Masala

1. On a low to medium heat, dry roast 3 to 4 Kashmiri red chilies and 2 tablespoons coriander seeds for 2 minutes. Add 4 cloves, 1 small black cardamom, 4 green cardamoms, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds and 3 inch cinnamon piece. Roast until they smell aromatic but not burnt, for 2 to 3 mins. I also add a strand of mace and teaspoon nutmeg since I dont use garam masala. Leave them if you dont have. Cool down and add to a spice jar.

2. Grind them to a fine powder and keep aside. You will also need 1 teaspoon salt, teaspoonturmeric and tablespoonkasuri methi(dried fenugreek leaves).

Prepare the ingredients

3. To save time, chop the onion and begin to cook, while you prepare the rest of the ingredients. Here is what you need:

1 small black cardamom (optional, use to cut down the gamey flavor)
cup (100 grams)onionschopped finely
1tablespoonginger garlic paste(or inch ginger and 4 garlic cloves crushed)
400 gramstomatoes(4 medium tomatoes pureed 1 cups puree )
1green chilislit or sliced, deseeded if preferred to garnish
1inchginger slice julienned to garnish
2tablespoonscoriander leaves(cilantro finely chopped) to garnish
600 grams (1.2 lbs.)boneless lamb/goat leg/ shoulder(or kg bone-in) excess fat trimmed

Make Lamb Karahi

4. Heat 3 tablespoons ghee or oil to a pan/ kadai. Add the black cardamom and onions. Saute them for 4 to 5 mins, until the raw flavor is gone.

5. Add the mutton and saute on a medium heat for 5 to 6 minutes, until the color of the meat changes.

6. Add ginger garlic and saute for 1 to 2 mins. Do not burn it.

7. Lower the flame and stir in the turmeric, half of the salt and half of the prepared kadai masala.

8. Pour cup hot water and mix well.

9. Cook covered for an hour on a medium heat. Keep adding water in batches. I didnt have to check or stir for the first 30 mins. I had to add another half cup hot water at 30 mins mark. This may be different for you.

10. After 1 hour, very little liquid was left.

11. Pour the tomatoes and mix well.

12. Cover and cook until the meat is tender and fully cooked. You need to stir every 6 to 7 mins to prevent the burning. If required reduce the heat during the last 15 mins. Mine took another 40 mins (1 hour 40 mins in total). For a dry kadai mutton, you may end here and leave out the yogurt and the rest of the kadai masala. Proceed to step 16 below.

Make more gravy

13. Take cup thick yogurt in a bowl and stir in 2 tablespoons of the masala from the pan.

14. Pour that tempered yogurt to the pan. Sprinkle rest of the kadai masala. Mix well. It may turn out too thick after adding the ground spices, if so add little hot water. I used about cup.

15. Cover and simmer for 3 to 4 mins, until you see traces of oil rising to the surface.

16. Taste test and add more salt or black pepper if you want and kasuri methi. If you used the substitute for kadai masala you may need more garam masala. Add more if you want.

17. Garnish with black pepper (optional, for more heat), ginger, cut chilies and coriander leaves. Avoid adding the garnishes if you want to refrigerate or freeze it.

Serve Lamb Karahi with Plain Paratha, Tandoori roti, Naan or kulcha. Cucumber Salad, Kachumber or Onion Salad and Chaas make great sides.

Pro Tips

The homemade spice blend shared in the post looks like a lot but the flavors will mellow down as you cook the meat for 2 hours. However if you avoid yogurt use only half of the kadai masala. Taste test and add more only if you want.
I have not used red chili powder at all. If you want you may substitute the dried chilies with Kashmiri powder or use half of both. For low heat, deseed the chilies. I use 4 to 5 Mathania chilies (not deseeded) as this gives me better flavor. If you want you may use any other kind you prefer.
Avoid using tangy tomatoes. Vine ripened, roma or sweet varieties are best here. However if your tomatoes are too sour, you may use heavy cream in place of yogurt and this helps to cut down some of the tang.

Related Recipes

Recipe Card

For Kadai Masala (or read notes for substitute)

To substitute Kadai masala, use 1 tsp garam masala, 1 tablespoon ground coriander, 1 tsp ground cumin, Kashmiri chili powder ( to 1 tsp), 1 tsp fennel powder and 1/3 teaspoon black pepper. Taste test and add more garam masala at the last stage if you want.
You may add more hot water as required. If there is too much liquid by the end, evaporate by cooking uncovered.
If you want you may also add a strand of mace and teaspoon nutmeg to the kadai masala.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Nutrition Facts

Lamb Karahi (Mutton Karahi)

Amount Per Serving

Calories 349Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 8g50%

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 119mg40%

Sodium 747mg32%

Potassium 854mg24%

Carbohydrates 17g6%

Fiber 7g29%

Sugar 5g6%

Protein 33g66%

Vitamin A 932IU19%

Vitamin C 19mg23%

Calcium 151mg15%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

About Swasthi

Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. More about me

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