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Well this worked out very well. We made it with rabbit rather than lamb because two rabbits (about 2 1/2lbs of meat) cost 14p compared with however much 2 1/2 lbs of lamb cost!

Clearly it makes too much for one dinner for two so we'll be having more tomorrow (and maybe on Saturday :p ) but it's a cracking recipe.

A couple of "heads up" if you're out shopping for this:
1 1/4 lbs of onion is about three. If you can buy ghee rather than clarifiying butter you'll save time and effort (and pans).

You'll need a bloody big blender or lots of bowls to transfer stuff backand forth in.
In fact it's one of those recipes that seems to take over the kitchen with pots and so on so be prepared!

If your spinach has stalks, just throw them in with the portion that you simmer and blend rather than them going to waste. Spinach comes in bags of about 8 oz (250g) so you might as well get two and use it all - the recipe calls for 12 oz.

An India Pale Ale such as Deuchars IPA or Marston's Old Empire would be ideal although we had Scrumpy Cider as we'd got some in!


Here's a link:

here's the text tidied up a bit:

The Ingredients

250g (9oz) Ghee/Clarified Butter
65g (2 1/2oz) Garlic
1 tablespoon Red Chilli Powder
1 tablespoon Ground Cumin
1 tablespoon Paprika
550g (1 1/4lb) Onions Chopped
50g (2oz) Fresh Ginger, peeled and chopped
900g (2lb) Boneless leg or shoulder of Lamb (1½ in) cubes
120ml (4fl oz) water
3 tablespoons Fresh Coriander (chopped)
1 tablespoon Ground Turmeric
350g (12oz) Fresh Spinach washed with large stalks removed
4 medium sized Green Chillies with stalks removed
½ tablespoon Garam Masala
1 x 400g (140z) Can Chopped Toms
1 tablespoon Salt
1 tablespoon Ground Coriander
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.

I've looked carefully, but haven't seen anything about teabags and tin of jam. Surely a bouquet garni and a sweetener are essentials for an all-in stew?

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