Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Naga on September 19, 2015, 11:11 AM
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I've been meaning to make loveitspicy's Lamb Karahi (http://www.curry-recipes.co.uk/curry/index.php/topic,8603.msg76333.html#msg76333) for ages, but I never quite got around to it. I was spurred on when I ordered a Lamb Karahi from a local T/A - it was so good, I ordered it again a few days later - and I thought, "I really must give this recipe a go".
So, armed with a kilo of pork shoulder (but, sadly, no spinach) I set about preparing the dish. I deviated from the written recipe a little as I wanted to try and emulate the texture of my T/A curry, but I stuck as closely as I could to loveitspicy's guidelines.
I chopped half a small onion and half a green pepper into 2cm pieces and I pur
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I've been meaning to try this for ages too. It looks fantastic. I reckon that black pepper is one of the most under-rated spices going; it wasn't called the 'queen of spices' for nothing....however, did you really make Lamb karahi with a shoulder of pork? Fair play if you did :P.
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...however, did you really make Lamb karahi with a shoulder of pork? Fair play if you did :P.
Absolutely, I did! Ordinary pork shoulder joints bought from Asda, trimmed of fat, diced into big bite-sized chunks and pre-cooked according to loveitspicy's guidelines. Lovely and tender! :)
I also reduced the gravy right down when the lamb was ready and incorporated it into the curry. it added a fantastic depth of flavour.
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Well done
looks absolutely awesome to be honest
best, Rich