Lamb and Spinach Karahi

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Recipe by SammyandMel

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1. Heat the oil in a karahi (or wok), add onions and cook gently for 20-30 mins until soft and light brown. Put tomatoes, water, ginger and garlic into a whizzer and whizz until smooth. Remove the fried onions with a slotted spoon, add them to paste and whizz again.
2. Return puree to the pan and add lamb and salt. Simmer for 30 mins, by which time the lamb should be half cooked and the sauce well reduced. Stir in the turmeric, chilli powder, cumin, paprika and coriander and continue to cook for 30-45 mins (shoulder) or 45mins-1hr (leg) until lamb is tender, adding water now and then if sauce starts to stick.
3. Meanwhile, put 175g spinach into a large pan and wilt. Cook for 1 min, then transfer to rinsed out whizzer and blend to a smooth puree. Set aside. Rinse out the whizzer and add the green chillies and 2-3 tbsp water and blend until smooth. Set aside.
4. When the lamb is cooked stir in the spinach puree and the remaining leaf spinach and cook for 2 mins. Now taste the curry and add as much green chilli puree as you wish. Simmer for 2 mins then serve. Garnish with the cumin and pepper.

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• marie

  06 April 2008

  marie rated and commented on this recipe

  

  Made this for all the family last night. It was brilliant!!! I only added the one chilli as I wasnt sure how spicy it would be. It was perfect for the kids. I used Ghee instead of the groundnut oil. One of the best curry recipes I've used.

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• Brian.A

  09 April 2008

  Brian.A commented on this recipe

  This sounds really good but at what stage do you add the garam masala?

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• dixonl

  09 April 2008

  dixonl commented on this recipe

  Add the garam masala a few mintues before the end of cooking time.

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• Raju's

  10 April 2008

  Raju's commented on this recipe

  Instead of using garam masala add a small cinamon stick, two cloves and three peppercorns when frying the onions. You can remove them or leave them. You will get the subtle flavours without the horrid aftertaste of garam masala. In any case half teaspoon of garam masala is way too much for this quantity.

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• Jo

  12 April 2008

  Jo commented on this recipe

  It is indeed an excellent recipe, in fact I thought this the first time I made it from Rick Stein's Food Heroes book (p116)!!! Oh sorry, they did change the ghee for oil, so I suppose that makes all the difference. Tut, tut, tut SammyandMel

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• SammyandMel

  14 April 2008

  SammyandMel commented on this recipe

  to be fair Jo, I'm pretty sure Rick nabbed it from someone else :)

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• Jo

  15 April 2008

  Jo commented on this recipe

  To be fair on Rick, he did give give full credit to the chef and his restaurant. ;)

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• sarahjane

  15 April 2008

  sarahjane commented on this recipe

  Thanks Jo I thought the same thing when I saw this! I have also made this from Rick's book. Nice try SammyandMel!!

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• doragibraltar

  15 April 2008

  doragibraltar commented on this recipe

  I agree with sarahjane and jo's comments. I made this last night. Unfortunately I forgot to scale down the chili powder from serving 6 people to 2 people (I blame the nice weather, good book and intermittent sunbathing whilst cooking!) so it ended up far too hot. This was easily rectified with a couple of tablespoons of coconut milk. It was delicious and only slightly spicy. I also did not bother to make the spinach puree. I just added fresh baby spinach leaves and it was fine.

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• SammyandMel

  15 April 2008

  SammyandMel commented on this recipe

  Sarah Jane and Jo, lets be serious guys. We cook for fun not for a living, you guys haven't even got rounding to add any recipes, so it seems a bit mean to just be negative about other people. On the other hand we have created our own website for us and our friends to use http://www.loadsofrecipes.co.uk and we give all our friends the credit they deserve. If you want to share your ideas with us we're more than happy to give you a profile, can you add anything positive to this?

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• SammyandMel

  15 April 2008

  SammyandMel commented on this recipe

  I've give Rick his appropriate mention, we all happy now ;)

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• sunshine

  16 April 2008

  sunshine rated and commented on this recipe

  

  Great recipe, one of the best curries i've ever made, so thanks for including it sammyandmel!

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• SammyandMel

  16 April 2008

  SammyandMel commented on this recipe

  Thanks Sunshine, really glad you liked it. The other lamb curry recipe we have added here is really worth the effort, even better than the karahi.

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• marie

  16 April 2008

  marie commented on this recipe

  Well I would just like to thank Sammy and Mel as I DONT have the Rick Stein book and wouldnt have found this recipe without them. I would like to take my hat off to them both for taking the time to upload recipes for the pleasure of others. They dont have anything to gain from this apart from giving people like me the opportunity to try out new recipes! Give them a break!

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• doragibraltar

  16 April 2008

  doragibraltar commented on this recipe

  Dear Sammy and Mel, I love your website....well done!

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• SammyandMel

  16 April 2008

  SammyandMel commented on this recipe

  Thanks doragibraltar...by the way if you have any Classic gibraltar recipes (i'm making assumptions here) please send them to us, we don't have any (as yet)

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Ingredients

• 2 tbsp groundnut oil
• 4 onions, chopped
• 1 can chopped tomatoes
• 120ml water
• 50g ginger, chopped
• 4 large cloves of garlic
• 900g boneless leg/shoulder lamb
• 1 tbsp salt
• 1 tbsp turmeric
• 1 tbsp chilli powder
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tbsp coriander
• 350g fresh spinach, washed and large stalks removed
• 4 medium green chillies, chopped
• 3 tbsp fresh coriander, chopped
• 1/2 tbsp garam masala
• pinch of ground cumin and freshly ground black pepper to garnish

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Difficulty and servings

Serves 6

Preperation and cooking times

Ingredients

• 2 tbsp groundnut oil
• 4 onions, chopped
• 1 can chopped tomatoes
• 120ml water
• 50g ginger, chopped
• 4 large cloves of garlic
• 900g boneless leg/shoulder lamb
• 1 tbsp salt
• 1 tbsp turmeric
• 1 tbsp chilli powder
• 1 tbsp cumin
• 1 tbsp paprika
• 1 tbsp coriander
• 350g fresh spinach, washed and large stalks removed
• 4 medium green chillies, chopped
• 3 tbsp fresh coriander, chopped
• 1/2 tbsp garam masala
• pinch of ground cumin and freshly ground black pepper to garnish

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