Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: Yousef on May 19, 2007, 10:46 AM
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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
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looks promising...any idea how mnay this is spposed to serve..looks like a lot :P
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What quantity of lamb is that?
Do you mean bulbs or cloves of garlic?
Is this hot or medium curry ?
Swampy
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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)
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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 ???
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It's also worth noting that no base sauce was used either... :)
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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.
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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 (http://www.youtube.com/watch?v=26v-EmdgsFs)
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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 :):)
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Rick Stein's tour through Indian curries is well worth watching. 6 Parts I think from memory.
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It is worth watching - the series was great - but more authentic - but nice fodder all the same
best, Rich
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Its where Stews base comes from
http://www.curry-recipes.co.uk/curry/index.php/topic,1894.msg16359.html#msg16359 (http://www.curry-recipes.co.uk/curry/index.php/topic,1894.msg16359.html#msg16359)
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why does this forum have n i like button ::) ::) ::)
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I tried this a couple of days ago and was very impressed, just had a add a little water, but very good