Rick Stein’s Lamb and Spinach Curry

#1
RECIPE: Rick Stein’s Lamb and Spinach Curry

by sf Email

Mumrez Khan’s Lamb and Spinach Karahi curry recipe from the Karachi Restaurant in Neal Street, Bradford.

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

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. 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.
 
#2
Cheers for that Spike, had a look on the Saturday Kitchen website and it wasn't there. Sunday curry now sorted. :)
 
#3
No problem mate,Took me a while to find it myself.
I mean you'd think the BBC Food website would have a recipy from a BBC Cookery show on there would'nt you?..lol
 
#5
Ah, the Karahi Gosht (karahi saag gosht?)... truly the king of curries.

Google the above, and you'll find more recipes...

Or if you're lazy like me, use this http://store.asianfoodcompany.com/sh016.html , obtainable from your local Pakistani shop, throw in 6 x lamb/mutton chops and 12 x hot green chillies, and you're laughing... perspiring and weeping, but laughing...
 
#6
Guys sorry to jump on this thread, but saving opening new one - I am big madras fan, however can anyone recommend a curry of similar heat except Chicken Jalfrezi, which I wasnt really impressed with.

I can go to vindaloo level but tend to struggle after that. I bow to your expert curry advice, please dont offer anthing less spicer than madras strength. I would be grateful for any further recipes also, as I do enjoy cooking them also!! Spent a bit time with the ghurkas also do and enjoys thiers flavour wise but the bones in goat gets alittle too much for as it was too much of regular occurence.

cheers bitter
 
#7
spike7451 said:
RECIPE: Rick Stein’s Lamb and Spinach Curry

by sf Email

Mumrez Khan’s Lamb and Spinach Karahi curry recipe from the Karachi Restaurant in Neal Street, Bradford.

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

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. 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.
They do a lovely brains curry.I didn't ask what animal. :D
 
#8
Ingredients are good, but I'd dispute the 20 minutes frying time for onion, and the idea of puree'ing the spinach doesn't sit well with me; I like it very briefly simmered and added at the end, separately (but everyone to his own). Ghee is all very well, too, but light olive oil is better. If you dry-fry and grind the spices you'll get a better dish all round, too - mustard seed is missing from that recipe.

Mind out for gout and cardiac flutter.
 
#9
bitterandtwisted said:
Guys sorry to jump on this thread, but saving opening new one - I am big madras fan, however can anyone recommend a curry of similar heat except Chicken Jalfrezi, which I wasnt really impressed with.

I can go to vindaloo level but tend to struggle after that. I bow to your expert curry advice, please dont offer anthing less spicer than madras strength. I would be grateful for any further recipes also, as I do enjoy cooking them also!! Spent a bit time with the ghurkas also do and enjoys thiers flavour wise but the bones in goat gets alittle too much for as it was too much of regular occurence.

cheers bitter
bitter,
Take a butchers HERE as it's,imho,the best place for Curry recipies!
HTH,
Spike



Lamb Madras Curry
Gosht or Bakra Curry Madrasi

Mamta Gupta

The word ‘Madras’ is often added to the name of an Indian dish in UK simply because it is very hot. South Indian dishes tend to be hotter than North and Central Indian dishes and this may be the reason for it. Perhaps such dishes should now be called ‘Chennai’ Curries now, as Madras has now been renamed as Chennai. This recipe is same as Chicken Madras recipe. Serves 6

Ingredients
• 1 kg. good quality lean lamb, cut into 2-3 cm. cubes.
• 2-3 tbsp. cooking oil
• 1 tsp. black mustard seeds
• 8-10 curry leaves (not bay leaves)
• 150 gm. or 1 medium onion, peeled and chopped finely
• 1-2 cloves garlic, peeled and grated/chopped
• 1 inch piece root ginger, peeled and grated
• 2 tsp. coriander powder
• 2 tsp. ground cumin powder
• 1 level tsp. turmeric powder
• 1 level tsp. chilli powder (more if you like it hotter)
• 1 1/2 tsp. salt (adjust to taste)
• 2-3 tbsp. white vinegar
• 2 tbs. tomato puree
• 1 cup lamb stock or water

Instructions
1. Place lamb in a bowl.
2. Add coriander, cumin, salt, turmeric, chilli powder and vinegar and mix well. Keep aside to marinate.
3. Heat oil in a pan.
4. Add mustard seeds. As the seeds start to splutter, add curry leaves, stir quickly and add onions, garlic and ginger. Fry until onions are golden-dark brown.
5. Add lamb and spice mix and stir fry until it is well sealed.
6. Add tomato puree and stock/water. Bring to boil. Cover and simmer on low heat, until lamb is tender.
7. Turn heat off, add coriander leaves and stir.
8. Serve with Chapatties and Boiled Rice or Plain Pulao Rice.

Notes
• You can use tamarind paste, instead of vinegar and tomato puree.
• Once cooked, you can add a tin of coconut milk, to give it a different flavour.
 
#11
Silver_Bull said:
hedgehog64 said:
They do a lovely brains curry.I didn't ask what animal. :D
Monkey. I've been going to the Karachi since 81 but never tried that! The place has gone downhill since Rick Stein visited.
I would have to agree with you. I have also been going to the Karachi for over 20 years; it remains my favourite curry house, however I do think it has gone down hill a bit, especially since they tarted the place up in the 90's and fixed the holes in the carpet and replaced the "trainspotting" like loo.

Cheer's Spike for the recipe I will try it this week.
 
#12
asmallbrownduck said:
Silver_Bull said:
hedgehog64 said:
They do a lovely brains curry.I didn't ask what animal. :D
Monkey. I've been going to the Karachi since 81 but never tried that! The place has gone downhill since Rick Stein visited.
I would have to agree with you. I have also been going to the Karachi for over 20 years; it remains my favourite curry house, however I do think it has gone down hill a bit, especially since they tarted the place up in the 90's and fixed the holes in the carpet and replaced the "trainspotting" like loo.

Cheer's Spike for the recipe I will try it this week.
Considering I live in Bradford you'd think getting a good curry wouldn't be a problem but you either pay though the nose or end with utter sh1te. The Karachi was spot on in the 80s you couldn't have eaten 3 quids worth :D The Ambala is pretty good and I'm waiting for the Naseeb to reopen. Am informed the Sweet Centre is pretty good but not tried it.
 
#14
bitterandtwisted said:
can anyone recommend a curry of similar heat
Vindaloo doesn't necessarily have to be all that hot... similarly something like tikka Masala doesn't have to be mild.... it all depends on how much chilli you're putting in, so thankfully, as you're cooking it yourself, you can make it as hot as you want to.

My favourite website for authentic Indian restaurant standard curries is Curry Frenzy. Try their recipe for a standard chicken curry, or have a go at the Dhansak, which is excellent, medium hot, sour, sweet, delicious.
http://www.curryfrenzy.com/curry/recipes/Chicken-Curry.html
http://www.curryfrenzy.com/curry/recipes/Chicken-Dhansak.html

You can get the ginger puree, garlic puree etc from any Indian grocer. I'm lucky as I live in West London, so there's loads of grocers near me.
 
#15
Mugatu2 said:
bitterandtwisted said:
can anyone recommend a curry of similar heat
Vindaloo doesn't necessarily have to be all that hot... similarly something like tikka Masala doesn't have to be mild.... it all depends on how much chilli you're putting in, so thankfully, as you're cooking it yourself, you can make it as hot as you want to.

My favourite website for authentic Indian restaurant standard curries is Curry Frenzy. Try their recipe for a standard chicken curry, or have a go at the Dhansak, which is excellent, medium hot, sour, sweet, delicious.
http://www.curryfrenzy.com/curry/recipes/Chicken-Curry.html
http://www.curryfrenzy.com/curry/recipes/Chicken-Dhansak.html

You can get the ginger puree, garlic puree etc from any Indian grocer. I'm lucky as I live in West London, so there's loads of grocers near me.

Mug,
Thanks for the linky matey.Gonna try a few of them,
Spike.
 
#16
spike7451 said:
bitterandtwisted said:
Guys sorry to jump on this thread, but saving opening new one - I am big madras fan, however can anyone recommend a curry of similar heat except Chicken Jalfrezi, which I wasnt really impressed with.

I can go to vindaloo level but tend to struggle after that. I bow to your expert curry advice, please dont offer anthing less spicer than madras strength. I would be grateful for any further recipes also, as I do enjoy cooking them also!! Spent a bit time with the ghurkas also do and enjoys thiers flavour wise but the bones in goat gets alittle too much for as it was too much of regular occurence.

cheers bitter
bitter,
Take a butchers HERE as it's,imho,the best place for Curry recipies!
HTH,
Spike



Lamb Madras Curry
Gosht or Bakra Curry Madrasi

Mamta Gupta

The word ‘Madras’ is often added to the name of an Indian dish in UK simply because it is very hot. South Indian dishes tend to be hotter than North and Central Indian dishes and this may be the reason for it. Perhaps such dishes should now be called ‘Chennai’ Curries now, as Madras has now been renamed as Chennai. This recipe is same as Chicken Madras recipe. Serves 6

Ingredients
• 1 kg. good quality lean lamb, cut into 2-3 cm. cubes.
• 2-3 tbsp. cooking oil
• 1 tsp. black mustard seeds
• 8-10 curry leaves (not bay leaves)
• 150 gm. or 1 medium onion, peeled and chopped finely
• 1-2 cloves garlic, peeled and grated/chopped
• 1 inch piece root ginger, peeled and grated
• 2 tsp. coriander powder
• 2 tsp. ground cumin powder
• 1 level tsp. turmeric powder
• 1 level tsp. chilli powder (more if you like it hotter)
• 1 1/2 tsp. salt (adjust to taste)
• 2-3 tbsp. white vinegar
• 2 tbs. tomato puree
• 1 cup lamb stock or water

Instructions
1. Place lamb in a bowl.
2. Add coriander, cumin, salt, turmeric, chilli powder and vinegar and mix well. Keep aside to marinate.
3. Heat oil in a pan.
4. Add mustard seeds. As the seeds start to splutter, add curry leaves, stir quickly and add onions, garlic and ginger. Fry until onions are golden-dark brown.
5. Add lamb and spice mix and stir fry until it is well sealed.
6. Add tomato puree and stock/water. Bring to boil. Cover and simmer on low heat, until lamb is tender.
7. Turn heat off, add coriander leaves and stir.
8. Serve with Chapatties and Boiled Rice or Plain Pulao Rice.

Notes
• You can use tamarind paste, instead of vinegar and tomato puree.
• Once cooked, you can add a tin of coconut milk, to give it a different flavour.
Cheers spike - Ill give that whirl - I had a madras tonight actually, it was amazing, from down the local indian, washed down with peroni, unusal you may say but I prefer a crisper lighter larger when eating a ruby, noted about the coconut milk as the frau is malay and she likes the my curries with the coconut milk, as you can still have the spice bite with it but smoothness!!! keep em come you curry lovers! :twisted:
 
#17
spike7451 said:
Gonna try a few of them
You're welcome Spike, I like that site. It started out a long time ago with a guy who wanted to recreate the dishes from his local takeaway, but at home. He's got very good over the years and the recipes are now exactly the same as you get at your local Indian.
My wife has an Indian friend at work, and when she's taken leftover dhansak or madras into work the Indian lady has asked for the recipe as she says it's far better than she makes. You'll enjoy whatever you make, I'm sure.
 

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