Rick
Stein’s Lamb and Spinach Curry Recipe
This is the recipe for Mumrez
Khan’s Lamb and Spinach Karahi curry recipe from Rick
Stein’s “Food Heroes” series, Click here
to order the book from Amazon. Mumrez is from the
Karachi Restaurant in
This is the only curry recipe you will ever need.
Staff at the Karachi Cafe, Bradford
with Rick Stein (photo: BBC/Denham Productions)
The Ingredients
|
250g (9oz)
Ghee/Clarified Butter (click here for how to make 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 |
½ 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 (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 chilli 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 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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