ESK
14th November 2009, 23:18
I have made this a few times now and had it for tea this evening. It is from a curry house in Bradford and appeared on Rick Stein's Food Heroes.
It genuinely is the finest curry I've tasted outside of restaurant made.
I cheat a little by adding two more chillis than suggested BUT remove the seeds from them all. I also leave out the corriander and use 4 tbsp of dried methi (fenugreek) - the herb not the seed.
Please have a go. The recipe makes enough for about 6 I'd say.
Mumrez Khan’s Lamb and Spinach Karahi curry recipe from the Karachi Restaurant in Neal Street, Bradford.
The Ingredients
250g (9oz) Ghee (I used vegetable oil)
550g (1 1/4lb) Onions Chopped
1 x 400g (140z) Can Chopped Toms
120ml (4fl oz) water
50g (2oz) Fresh Ginger, peeled and chopped
1 tablespoon Salt
900g (2lb) Boneless leg or shoulder of Lamb (1½ in) cubes
3 tablespoons Fresh Coriander (chopped - I used dried methi leaves)
65g (2 1/2oz) Garlic
1 tablespoon Ground Turmeric
1 tablespoon Red Chilli Powder
1 tablespoon Ground Cumin
1 tablespoon Paprika
1 tablespoon Ground Coriander
½ tablespoon Garam Masala
350g (12oz) Fresh Spinach washed with large stalks removed
4 to 6 medium sized Green Chillies with stalks removed (leave the seeds in if you like a bit of Johnny Cash in the morning)
A pinch of ground cumin and freshly ground black pepper to serve
How to Cook
1. Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown
2. Put the fried onions, ginger and garlic into a liquidizer and blend until smooth. Then add tomatoes, water and blend briefly until smooth.
3. Return the puree to the ghee left in the pan and add the lamb and salt. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 30-45 minutes for shoulder or 45-1 hour for leg, until the lamb is tender, adding a little water now and then if the sauce starts to stick.
4. Meanwhile, put 175g (6oz) of the spinach leaves into a large pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the rinsed out liquidizer and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.
5. When the lamb is cooked, there should be a layer of ghee floating on the top of the curry. You can either skim it off or leave it there, whichever you prefer. Then stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes.
6. Now taste the curry and add as much green chilli puree as you dare. Simmer for 2 minutes more.
7. Stir in the fresh coriander and Garam Masala. Transfer the curry to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper just before you take it to the table.
I like to serve it with boiled basmati rice, mango chutney and lime pickle and some roti breads.
:cheers:
It genuinely is the finest curry I've tasted outside of restaurant made.
I cheat a little by adding two more chillis than suggested BUT remove the seeds from them all. I also leave out the corriander and use 4 tbsp of dried methi (fenugreek) - the herb not the seed.
Please have a go. The recipe makes enough for about 6 I'd say.
Mumrez Khan’s Lamb and Spinach Karahi curry recipe from the Karachi Restaurant in Neal Street, Bradford.
The Ingredients
250g (9oz) Ghee (I used vegetable oil)
550g (1 1/4lb) Onions Chopped
1 x 400g (140z) Can Chopped Toms
120ml (4fl oz) water
50g (2oz) Fresh Ginger, peeled and chopped
1 tablespoon Salt
900g (2lb) Boneless leg or shoulder of Lamb (1½ in) cubes
3 tablespoons Fresh Coriander (chopped - I used dried methi leaves)
65g (2 1/2oz) Garlic
1 tablespoon Ground Turmeric
1 tablespoon Red Chilli Powder
1 tablespoon Ground Cumin
1 tablespoon Paprika
1 tablespoon Ground Coriander
½ tablespoon Garam Masala
350g (12oz) Fresh Spinach washed with large stalks removed
4 to 6 medium sized Green Chillies with stalks removed (leave the seeds in if you like a bit of Johnny Cash in the morning)
A pinch of ground cumin and freshly ground black pepper to serve
How to Cook
1. Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown
2. Put the fried onions, ginger and garlic into a liquidizer and blend until smooth. Then add tomatoes, water and blend briefly until smooth.
3. Return the puree to the ghee left in the pan and add the lamb and salt. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 30-45 minutes for shoulder or 45-1 hour for leg, until the lamb is tender, adding a little water now and then if the sauce starts to stick.
4. Meanwhile, put 175g (6oz) of the spinach leaves into a large pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the rinsed out liquidizer and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.
5. When the lamb is cooked, there should be a layer of ghee floating on the top of the curry. You can either skim it off or leave it there, whichever you prefer. Then stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes.
6. Now taste the curry and add as much green chilli puree as you dare. Simmer for 2 minutes more.
7. Stir in the fresh coriander and Garam Masala. Transfer the curry to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper just before you take it to the table.
I like to serve it with boiled basmati rice, mango chutney and lime pickle and some roti breads.
:cheers: