Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: chriswg on June 06, 2012, 12:41 PM
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Did you guys catch this on Saturday Kitchen this week? It looks semi-BIR but maybe a little 'posher'.
http://www.bbc.co.uk/iplayer/episode/b01jt2t0/Saturday_Kitchen_02_06_2012/ (http://www.bbc.co.uk/iplayer/episode/b01jt2t0/Saturday_Kitchen_02_06_2012/)
The Ingredients
250g (9oz) Ghee
3 tablespoons Fresh Coriander (chopped)
65g (2 1/2oz) Garlic
1 tablespoon Ground Turmeric
1 tablespoon Red Chilli 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
? tablespoon Garam 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 (1? 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. 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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I did and I was frantically trying to write down all the ingredients but never quite got there. Thanks for posting this Chris :)
It does look a good dish.....
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Thanks for posting Chris ,
The bloody BBC don't allow me to play it because I'm in Slovakia .... will this torture never end !! :)
I can't get SKY either ( don't start me on that !! ) ... It's a good job I've got curries to keep me out of mischief ;)
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HI chriswg
Pakistani style, this was covered on here over the years, interesting reading
Stew, the Admin, even turned it into a Base Gravy.
http://www.curry-recipes.co.uk/curry/index.php?topic=1846.msg16005#msg16005 (http://www.curry-recipes.co.uk/curry/index.php?topic=1846.msg16005#msg16005)
http://www.curry-recipes.co.uk/curry/index.php?topic=1894.msg16359#msg16359 (http://www.curry-recipes.co.uk/curry/index.php?topic=1894.msg16359#msg16359)
http://www.curry-recipes.co.uk/curry/index.php?topic=6047.msg60126#msg60126 (http://www.curry-recipes.co.uk/curry/index.php?topic=6047.msg60126#msg60126)
http://www.curry-recipes.co.uk/curry/index.php?topic=4661.msg43786#msg43786 (http://www.curry-recipes.co.uk/curry/index.php?topic=4661.msg43786#msg43786)
cheers Chewytikka
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may have to give this one a go thanks.
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Can't see the video posted, but I've made this karahi a couple of times. It's from the Karachi restaurant in Bradford & is in the R Stein Coast to Coast book. I would use pre cooked lamb just to be sure it's cooked properly & definitely cut the amount of chilli. Very tasty though. Interested to hear from anyone who's tasted food from the Karachi.
ELW
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I thought it was probably on here somewhere already but the search facility wound me up so I thought I'd post it anyway :)
I'm thinking of trying this at the weekend but using whole lamb shanks and slow cooking it for 6-8 hours.
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I would use pre cooked lamb just to be sure it's cooked properly
In my opinion, you'd risk losing a whole lot of the potential flavour from the lamb that way, i.e. lamb juices which flow out into the sauce.
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I would use pre cooked lamb just to be sure it's cooked properly
In my opinion, you'd risk losing a whole lot of the potential flavour from the lamb that way, i.e. lamb juices which flow out into the sauce.
You could add any pre cooking liquor to the curry afterwards. It's just that cooking lamb from fresh in a tomato & onion mixture with 3tbsp water for the recommended cooking times could end up with poor results & constant watering down of the mixture to ensure it cooks
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I've been looking into the slow cooker method recently and just realised that when I make "Pulled Pork Sandwiches" which uses a shoulder of Pork in which I cut the majority of fat from then put in the slow cooker with only 3 tbsp of water and cook this out without lifting the lid for the entire 3-4 hour process, the meat is wonderfully tender and as the recipe title suggests, you just pull the pork apart with two forks.....
I'm thinking that lamb Tikka which has been marinated in a minimal marinade and other lamb dishes should be able to be cooked in the same manner with minimal water content and just the juices/sauce that were originally intended...
I went to Makro today and bought 5kg of Halal Chicken breast for
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I went to Makro today and bought 5kg of Halal Chicken breast for
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Regarding the lamb and pre-cooking I use my cheap slow cooker and cook the lamb pieces with a little base sauce and maybe a few whole spices. When I add the meat to the curry all the lamb juices in the slow cooker will go into the curry so there is no lack of lamb flavour or loss of juices.
IMO lamb needs quite a long cooking time to become tender.
Paul
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Hi 976bar, I cook pork shoulder(supermarket) once a week in the slow cooker, but it normally takes around 6hrs to become really soft. It's definitley a great way to cook otherwise tough cuts of meat. Lamb could be cooked in it in minimal liquid, but that recipe is an actual bir lamb & spinach karahi & needs attention to stop the sauce reducing too quickly before the meats done. The puree of tomato & onion starts off much thicker than an onion gravy. R Stein said on the original program that he'd never seen a curry cooked this way before, whether he was talking about bir curry i'm not sure. It's the best curry I've made outside the home bir stuff by a long way
Regarding the lamb and pre-cooking I use my cheap slow cooker and cook the lamb pieces with a little base sauce and maybe a few whole spices. When I add the meat to the curry all the lamb juices in the slow cooker will go into the curry so there is no lack of lamb flavour or loss of juices.
IMO lamb needs quite a long cooking time to become tender.
Paul
That would improve this recipe for the home cook paulp
Regards
ELW
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I actually made this with Chicken back in 2009, but was still experimenting a lot in those days, not to say I am still experimenting now :)
http://www.curry-recipes.co.uk/curry/index.php?topic=1846.msg16005#msg16005 (http://www.curry-recipes.co.uk/curry/index.php?topic=1846.msg16005#msg16005)
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I actually made this with Chicken back in 2009, but was still experimenting a lot in those days, not to say I am still experimenting now :)
http://www.curry-recipes.co.uk/curry/index.php?topic=1846.msg16005#msg16005 (http://www.curry-recipes.co.uk/curry/index.php?topic=1846.msg16005#msg16005)
Same here. I cooked it from the RS book thinking I had found the golden ticket, then again when i saw the clip on Saturday Kitchen. I think it's more like saag gosht with different cooking technique, than the karahi I'm used to
Regards
ELW
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The lamb shanks and sauce are in the slow oven for the next 8 hours. I couldn't resist adding a little bit of Zaal Massala to liven up the sauce a little bit.
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I noted there was no methi leaves in this or many of other traditional or homestyle dishes. I would imagine it's seen as way overused by bir to Asian palates. The smell of the sauce cooking away is amazing though
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It's not looking so good at the moment. It just tastes like a base sauce (which is what it basically is) with only the spinach and coriander left to go it. I'm thinking I might use it as a base and knock up some better tasting curries with it.
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??? Should have turned dark & thickened alot chriswg. Pretty strong on the garlic with a fair amount of spice involved. I have the book version & haven't checked if there is a difference ,which has 65/50 gm garlic/ginger which is for 6 servings :o
Regards
ELW
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It was really gross. I did everything I could to salvage it and make something at least edible but it really wasn't right. The garlic, ginger and spices were all boiled rather than fried/charred. An interesting experience but not one I'm willing to replicate ever.
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what a shame at least you tried.
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The bloody BBC don't allow me to play it because I'm in Slovakia .... will this torture never end !! :)
The same video - of the Lamb Korai - is on youtube as already posted and discussed here less than a year ago, in August 2011:
http://www.curry-recipes.co.uk/curry/index.php?topic=6047 (http://www.curry-recipes.co.uk/curry/index.php?topic=6047.msg60140#msg60140)
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Hadn't seen that, made for interesting viewing. But is it right to call it a Korai when its not cooked in one?
Ali (Shanaz) said to me the other night, that the korai imparts a smokiness to the dish when cooked. Whether this be smell or taste i'm not sure but it will have a baring on how the dish tastes, surely?
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Is it right to call it a Korai when its not cooked in one?
Fair question, Malc, but if you notice, the restaurant version is served (and presumably cooked) in a karahi/korai; perhaps Rick Stein doesn't have one, and used the nearest he had : a casserole. And there would be nothing to stop us from cooking it in a karahi/korai, although the quantities he used would swamp most !
** Phil.
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Your right of course Phil, I think I just wanted to mention Ali's comments and found them very interesting. Especially considering Rick's own comments in his video "we all try to replicate curries at home , but there is always something missing".
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I went to Makro today and bought 5kg of Halal Chicken breast for
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I went to Makro today and bought 5kg of Halal Chicken breast for
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I went to Makro today and bought 5kg of Halal Chicken breast for