A curry from the Karachi restaurant in Bradford which I found in ” Rick Stein’s Food Heroes”.
Ingredients
- 150 g ghee
- 550 g onions peeled and chopped
- 1 400g tin chopped tomatoes
- 120 ml water
- 50 g fresh ginger peeled and roughly chopped
- 65 g garlic
- 900 g boneless leg or shoulder lamb cut into 4 cm pieces
- 1/2 tbsp A pinch of salt
- 1 tbsp ground turmeric
- 1 tbsp Chilli powder
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp ground coriander
- 350 g fresh spinach washed
- 4 green chillies deseeded and roughly chopped
- a good handful fresh coriander leaves chopped
- 1/2 tbsp garam masala
- a pinch ground cumin and freshly ground black pepper to garnish
- Pilau Rice to serve
Servings:
Instructions
- Heat the ghee in a large heavy based pan . Add the onions and cook over a medium heat for 20-30 minutes, stirring occasionally, until they are soft and light brown.
- Put the tomatoes, water, ginger and garlic into a liquidiser and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth.
- Return the puree to the pan and add the lamb and salt. Simmer for 30 minutes then stir in the turmeric, chilli powder, cumin, paprika and ground coriander.
- Continue to cook for 30-45 minutes ( shoulder) or 45-60 minutes ( leg) until the lamb is tender. Add a little water now and then if the sauce starts to stick.
- Meanwhile put 175 g of the spinach leaves into a large pan and cook until they have wilted down to the bottom of the pan. Cook for a minute then transfer to a clean liquidiser and blend to a smooth puree,
- Rinse out the liquidiser again and add the green chillies and 2-3 tbsps water. Blend until smooth and set aside.
- When the lamb is cooked there will be a layer of ghee sitting on top of the curry. Skim this off if you like, then stir in the spinach puree and the remaining leaf spinach. Cook for 2 minutes.
- Now taste the curry and add as much of the green chilli puree as you like depending on how hot you like it. Simmer for 2 minutes.
- Stir in the fresh coriander and garam masala. Transfer to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper. Serve with pilau rice.
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