Works great with boneless lamb shoulder, (approx 1 kg, large diced) or lamb shoulder chops (approx 1.25 kg), Adjust chilli to heat – note the coconut milk to finish does soften the heat. Copyright © 2020 Will's Pages - A collection of recipes.... All rights reserved.Powered by WordPress.

Add the onions – fry for 10 minutes until the onions start to brown. Interested to hear from anyone who's tasted food from the Karachi.

Sign up for the 2011 CR0 Family Curry BBQ, I did and I was frantically trying to write down all the ingredients but never quite got there. Stir from time to time and add a little more water if necessary. ( Log Out /  Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. It looks semi-BIR but maybe a little 'posher'.

Remove the whole spices if you want. This is the only curry I have ever made which stands up to scrutiny. Stir in the fresh coriander and Garam Masala.

Can't see the video posted, but I've made this karahi a couple of times. Mix well. Change ), 20 g (approx 5 cloves) garlic, crushed or fine grated, Lamb Shank Curry – Rick Stein’s First-Class Railway Mutton Curry. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. 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. Take off the heat, allow the butter to settle for a couple of minutes and then pour the butter slowly into a new container trying to leave the thick cloudy residue that is now sat in the bottom of the pan. but could easily feed 5 or 6 less greedy people.

Did you guys catch this on Saturday Kitchen this week? Will's Pages - A collection of recipes... VW T25 – A diary of an amateur renovation, 250g Ghee (see below for how to clarify butter), 350g Fresh Spinach washed with large stalks removed, 4 medium sized Green Chillies with stalks removed, 900g Boneless leg or shoulder of Lamb (1½ in) cubes, A pinch of ground cumin and freshly ground black pepper to serve, Heat the ghee in a large, heavy based pan. Set aside. Change ), You are commenting using your Twitter account. Goat is leaner, but most Australians prefer lamb and goat's not always easy to buy," Rick explains of Mr Singh's slow-cooked lamb curry with cloves and cardamom. Change ), You are commenting using your Facebook account. ( Log Out /  Heat the vegetable oil in a pan over a medium heat. I would use pre cooked lamb just to be sure it's cooked properly & definitely cut the amount of chilli. I thought it was probably on here somewhere already but the search facility wound me up so I thought I'd post it anyway. Burn those spices "Singefry" and Bhunao are the keys to success. Return the puree to the ghee left in the pan and add the lamb and salt.

Very tasty though. Discard the bottom layer keeping only the clarified butter. 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. It's from the Karachi restaurant in Bradford & is in the R Stein Coast to Coast book. 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.

It tastes amazing – better than anything I have eaten in a restaurant. "He was a … Set aside.

Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. In a medium pot cashew nuts, tomatoes & enough water to just cover. I would say this serves 4 people comfortably but could easily feed 5 or 6 less greedy people. Mix together the marinade ingredients. Add the marinated meat and any juices fry for about 10 minutes to brown the meat. Author Topic: Rick Stein's Lamb Korai (Read 48614 times) 0 Members and 1 Guest are viewing this topic. Thanks for posting this Chris. Simmer for 2 minutes more. 20 min 1 ora 40 min Rick stein''s lamb and potatoes from Puglia Read recipe >> lamb keema with potatoes Lamb Keema is a very popular dish in Persia and Indian countries. Add the tomato paste and blend in food processor to a smooth paste. When the lamb is cooked, there should be a layer of ghee floating on the top of the curry. Now taste the curry and add as much green chilli puree as you wish, according to how hot you like your curries . It tastes amazing – better than anything I have eaten in a restaurant. Cook for 1 minute, then transfer to the rinsed out liquidizer and blend to a smooth puree. Rinse out the liquidizer again and add the green chillies and 2-3 tablespoons of water and blend until smooth. 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..... British Indian Restaurant Recipes - Main Dishes, http://www.bbc.co.uk/iplayer/episode/b01jt2t0/Saturday_Kitchen_02_06_2012/, 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=6047.msg60126#msg60126, http://www.curry-recipes.co.uk/curry/index.php?topic=4661.msg43786#msg43786, Quote from: ELW on June 06, 2012, 06:25 PM, Quote from: George on June 07, 2012, 07:50 PM.