This is the recipe for Mumrez Khan’s Lamb and Spinach Karahi curry recipe from Rick Stein’s “Food Heroes” series. This is the only curry recipe you will ever need. Serves 4)
The Ingredients
250g (9oz) Ghee/Clarified Butter
3 tablespoons Fresh Coriander (chopped)
65g (2 1/2oz) Garlic
1 tablespoon Ground Turmeric
1 tablespoon Red Chili Powder
350g (12oz) Fresh Spinach washed with large stalks removed
1 tablespoon Ground Cumin
4 medium sized Green Chillies with stalks removed
1 tablespoon Paprika
½ tablespoon Gharam Masala
550g (1 1/4lb) Onions Chopped
1 x 400g (140z) Can Chopped Toms
50g (2oz) Fresh Ginger, peeled and chopped
1 tablespoon Salt
900g (2lb) Boneless leg or shoulder of Lamb (1½ in) cubes
1 tablespoon Ground Coriander
120ml (4fl oz) water
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 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 (LEAVE IT). 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 chili puree as you wish, according to how hot you like your curries (ALL OF IT). Simmer for 2 minutes more.
7. Stir in the fresh coriander and Gharam 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. It may not look pretty but it is delicious, and even better on day 2!!!!
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6 comments:
made it 3 times in 3 weeks!beautiful,cooked in in slow cooker for about 12 hours!
Ultimate !!! Thanx
Hi, please help, I would like to try this curry, but am cooking for 40. Do I just increase the quantities of the recipe accordingly for this? Also, will it be ok if I make this the day before? Thanks in advance for any help.
Of course you have to alter the recipe pro rata! Muppet! I suggest for 40 people that you multiply the above ingredients by 10. You gonna need a big pot, baby!
Don't multiply the hot spices by 4 as this will give too much heat. Add about a 1/4 of the original spice per extra recipe you make.
Hi Debi, thanks for the reminder, I'm currently away from home. Have used Rick's original since I first bought Food Heroes about a year after publishing. As you say, the sauce is all you need to cook a great curry with any meat though I think lamb is best. Slight variation on a theme, as the sauce reduces I've topped up with coconut milk instead of water then re-adjusted the strength with the chilli puree. The milk keeps the sauce rich - Cheers Jim
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