Lamb & Spinach Curry (Rick Stein)


Mumrez Khan’s Lamb and Spinach Karahi curry recipe from the Karachi Restaurant in Neal Street, Bradford.

 Lamb & Spinach Curry

I’ve never been a fan of curries, but when I watched Rick Stein make this one I had to give it a go. I made it exactly as the recipe is written, but I found it way too hot with the green chillies, so the next time I made it I left them out, I also reduced the chilli powder to ½ a tablespoon, it still has a kick to it, but if you like your curry really hot then follow the recipe as it is. I’ve made a few curries in the past because my husband loves them, but so far nothing can beat this one. It takes a good couple of hours to make, but it’s well worth the effort.

Serves 4

The Ingredients

250g (9oz) Ghee

550g (1 1/4lb) Onions Chopped

1 x 400g (140z) Can Chopped Tomatoes

120ml (4fl oz) water

50g (2oz) Fresh Ginger, peeled and chopped

65g (2 1/2oz) Garlic

900g (2lb) Boneless leg or shoulder of Lamb (1½ in) cubes

1 tablespoon Salt

1 tablespoon Ground Turmeric

1 tablespoon Red Chilli Powder

1 tablespoon Paprika

1 tablespoon Ground Coriander

350g (12oz) Fresh baby Spinach

4 medium sized Green Chillies with stalks removed

3 tablespoons Fresh Coriander (chopped)

½ tablespoon Garam Masala

A pinch of ground cumin and freshly ground black pepper to serve

1 tablespoon Ground Cumin

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 tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste 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 wish, according to how hot you like your curries . 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.

Serve with your choice of rice, Naan breads, poppadoms and whatever else you can cram in.

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2 Responses

  1. Tried this out today….oh my it was absolutely beautiful and enjoyed by the whole family. I blended the chillies with the garlic and ginger though still turned out…will use more next time though. Thanks for sharing this with us.

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