Karahi lamb curry
Lamb
Karahi lamb curry
The last minute addition of green chillies, coriander leaf and cumin gives this curry a zippy freshness you won't get from your local curry house. Masala curry paste makes great English/Raj style curries, kedgeree and coconut based soups and can also be used in North African tagines.
Ingredients
- 500g onions, sliced
- 150g clarified butter
- 3 tbsp masala curry paste
- 1 tin chopped tomatoes
- 150ml water
- 500g diced lamb
- 1 tsp salt
- 1 tsp cayenne pepper
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp paprika
- 1 sweet potato, diced
- 1 tin chickpeas
- 4 medium green chillies
- 350g spinach, destalked, chopped and washed
- small bunch coriander leaves, chopped
- ½ tsp ground cumin, to garnish
- black pepper
Method
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Step 1
Gently fry the onions in the clarified butter for at least 20 minutes until nice and brown. Remove with a slotted spoon. Keep the butter.
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Step 2
Blitz the onions, masala curry paste, tomatoes and water into a smooth purée and return to the pan with the butter. Add the lamb and salt and simmer gently for half an hour.
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Step 3
Stir in the cayenne, cumin, coriander and paprika and add the sweet potato and chickpeas. Continue to cook for another 30 minutes.
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Step 4
Chop the green chillies and blitz with a little water and set aside (a stick blender works well here).
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Step 5
Steam half of the spinach until it wilts and blitz to a purée. Stir in the puréed spinach along with the remaining spinach leaves and cook the curry for another 5 minutes.
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Step 6
Add the puréed green chilli to taste and garnish with the chopped coriander, ground cumin and black pepper.
