[arugula]

By request, the curry I made yesterday.

I caught a bit of a re-run of one of Rick Stein's programmes, Best of British or Food Heroes.

He had visited the Karachi in Bradford and showed us their method of making a lamb Karahi. I found a video of the clip and the recipe starts at about 1:55 in, but to precis..

Loads of onion chopped and softened in a pan with ghee (or oil)

Tip this mix into a blender with a tin of chopped tomatoes, loads of garlic (about a bulb's worth) and loads of ginger chopped roughly and some water.

Put the blended mix into a pan and add lamb shoulder or leg chopped into big chunks (or chicken thigh as I had to hand) and some salt and start to cook gently.

Add roughly a tablespoon of each.. ground coriander, ground cumin, chilli powder, ground turmeric, paprika and continue to cook. More chilli is added in the form of a few green chillis roughly chopped and blended to a liquid with some water.

Continue to cook until your meat is cooked through satisfactorily. On the film, spinach was also added to the curry, I didn't have any to hand so missed it out. Garam massala (1 tbsp) is added near the end to lift the spice flavour again.

Served with a pilau or even plain boiled rice.

A bit warmer than we'd normally eat curry but not uncomfortable. It was so quick and easy to prepare and the different order of adding ingredients and method certainly imparted a different flavour from my normal - pan, onion, garlic, ginger, dry spices, meat, liquid method.

I will make this again, definitely with lamb but I can imagine it being good with any meat.



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[Steveharford]

Many thanks angula. I'm a big curry fan and a keen cook so will look forward to trying that one. Here's one in exchange, it's a very quick and very tasty chicken makhani from the BBC food site. I love it with chapatis which are simple to make in advance or buy ready made from Morrisons and probably loads of other places. At first I wondered why no onions are in the recipe but it doesn't need them. Enjoy.
Edit: sorry forgot add the link. Doh!
http://www.bbcgoodfood.com/recipes/6077/

[sunshineband]

Always good to have some quick and relatively easy variations 

[Lardman]

Was the meat cooked enough ? I always worry about it not being done enough and precooked it  Might give that a bash next time I run of of base sauce and get curry munchies.

[arugula]

Was the meat cooked enough ?

Mine was, but I used chicken thighs as that is what I had to hand. In the Rick Stein example, they showed the ghee floating ontop to indicate it being cooked enough...

[arugula]

Here's one in exchange, it's a very quick and very tasty chicken makhani

That looks good Steve, I think I'll give it a try too.