Author Topic: Lamb or Chicken Karahi  (Read 20616 times)

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Offline Yousef

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Lamb or Chicken Karahi
« on: May 19, 2007, 10:46 AM »
Watched this on Rick Steins programme, from a real curry house in Bradford, worth a shot i think. - Lamb or Chicken Karahi

Ingredients
Lamb (1.5 inch cubes) (could use chicken or other meat etc)
3 Tablespoons - Ghee (could use veg oil instead i think)
3 Large Onions - Finely Chopped
1 Can Tinned Tomato
15 Garlic Bulbs
1 Cube Ginger
1 Teaspoon Salt
1 Tablespoon - Coriander
1 Tablespoon - Cumin
1 Tablespoon - Chili Powder
1 Tablespoon - Paprika
1 Tablespoon - Turmeric
1 Handfull of Spinach Pureed
1 Teaspoon Garam Masala
Coriander to Garnish

Method

Take a stock pot
Heat Ghee
Add Onions fry until softened
Blend onions with 1 tin toms, garlic bulbs, ginger & some water until become a puree (30 - 40 seconds).

Put the puree into the stock pot on a medium heat and add lamb (or chicken if using) and 1 teaspoon salt.
Cook gently (medium high heat) until starting to become darker
Add the ground spices (coriander/cumin/chili/paprika/turmeric) into the puree and stir
Cook until the ghee (oil) rises to the top this is the sign the lamb/chicken is cooked.
Add in pureed spinach and stir for 3 Min's.
Add Coriander and 1 teaspoon if Garam Masala.

This looked the business on TV and came from a real chef from a curry house in Bradford, so perhaps there is something to this, could be worth checking out.

Stew

Offline lagathy

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Re: Lamb or Chicken Karahi
« Reply #1 on: June 29, 2007, 02:27 AM »
looks promising...any idea how mnay this is spposed to serve..looks like a lot :P


Offline Swampy61

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Re: Lamb or Chicken Karahi
« Reply #2 on: June 29, 2007, 05:35 AM »
What quantity of lamb is that?

Do you mean bulbs or cloves of garlic?

Is this hot or medium curry ?

Swampy

Offline Cory Ander

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Re: Lamb or Chicken Karahi
« Reply #3 on: June 29, 2007, 07:25 AM »
Hi Swampy,

Judging by Stew's previous response regarding garlic, and looking at the recipe, I'd suggest the following:

2kg lamb
cloves of garlic
very mild
probably serves 6-8

Subject to Stew's confirmation of course  8)
« Last Edit: June 29, 2007, 07:33 AM by Cory Ander »


Offline schweiky

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Re: Lamb or Chicken Karahi
« Reply #4 on: November 10, 2007, 07:28 PM »
I don't know for sure as I haven't tried the recipe but isn't it a bit weird that the spices haven't been roasted or fried (esp. cumin coriander) before being  added to the liquid?
Schweiky ???

Offline 976bar

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Re: Lamb or Chicken Karahi
« Reply #5 on: July 20, 2009, 08:18 AM »
It's also worth noting that no base sauce was used either... :)

Offline 976bar

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Re: Lamb or Chicken Karahi
« Reply #6 on: July 23, 2009, 08:42 AM »
I made this with Chicken 2 days ago. The only 2 mistakes I made was I actually cooked the garlic, ginger and tomatoes with the onion after they had softened. I then blended all together.

The other mistake was that I found the sauce a little too thick, so I added some water, up until then the amount of spices added was just perfect, but it became a little bland after adding some water, so if you are going to thin it out a bit add some more spice to the mixture to keep the flavour.

Apart from that it was really good, the 15 cloves of garlic really give this dish some depth.

I'm going to try it with lamb next.

Oh! the other thing I added was 1 star anise which I cooked with the onions.



Offline iangherkin

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Re: Lamb or Chicken Karahi
« Reply #7 on: January 25, 2014, 10:42 PM »
The recipe is alsomost spot to the original, it appears to be a Pakistani curry.
It is missing green chilli which is pureed and added at the same time as the spinach towards the end.

The video of Rick Stein cooking it is on Youtube - http://www.youtube.com/watch?v=26v-EmdgsFs

Offline Kattis

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Re: Lamb or Chicken Karahi
« Reply #8 on: May 01, 2015, 11:57 PM »
Watched this on Rick Steins programme, from a real curry house in Bradford, worth a shot i think. - Lamb or Chicken Karahi

Ingredients
Lamb (1.5 inch cubes) (could use chicken or other meat etc)
3 Tablespoons - Ghee (could use veg oil instead i think)
3 Large Onions - Finely Chopped
1 Can Tinned Tomato
15 Garlic Bulbs
1 Cube Ginger
1 Teaspoon Salt
1 Tablespoon - Coriander
1 Tablespoon - Cumin
1 Tablespoon - Chili Powder
1 Tablespoon - Paprika
1 Tablespoon - Turmeric
1 Handfull of Spinach Pureed
1 Teaspoon Garam Masala
Coriander to Garnish

Method

Take a stock pot
Heat Ghee
Add Onions fry until softened
Blend onions with 1 tin toms, garlic bulbs, ginger & some water until become a puree (30 - 40 seconds).

Put the puree into the stock pot on a medium heat and add lamb (or chicken if using) and 1 teaspoon salt.
Cook gently (medium high heat) until starting to become darker
Add the ground spices (coriander/cumin/chili/paprika/turmeric) into the puree and stir
Cook until the ghee (oil) rises to the top this is the sign the lamb/chicken is cooked.
Add in pureed spinach and stir for 3 Min's.
Add Coriander and 1 teaspoon if Garam Masala.

This looked the business on TV and came from a real chef from a curry house in Bradford, so perhaps there is something to this, could be worth checking out.

Stew

looks good :):)

Offline livo

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Re: Lamb or Chicken Karahi
« Reply #9 on: May 02, 2015, 12:56 AM »
Rick Stein's tour through Indian curries is well worth watching.  6 Parts I think from memory.


 

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