Lamb or Chicken Karahi

Watched this on Rick Steins programme, from a real curry house in Bradford, worth a shot i think. -
This came from a real chef from a curry house in Bradford, so could be worth checking out.

Ingredients

• Lamb (1.5 inch cubes) (could use chicken or other meat etc)
• 3 Tablespoons - Ghee (could use veg oil instead i think)
• 3 Large Onions - Finely Chopped
• 1 Can Tinned Tomato
• 15 Garlic pieces (yes 15)
• 1 Cube Ginger
• 1 Teaspoon Salt
• 1 Tablespoon - Coriander
• 1 Tablespoon - Cumin
• 1 Tablespoon - Chili Powder
• 1 Tablespoon - Paprika
• 1 Tablespoon - Turmeric
• 1 Handfull of Spinach Pureed
• 1 Teaspoon Garam Masala
• Coriander to Garnish

Directions

1. Take a stock pot
2. Heat Ghee
3. Add Onions fry until softened
4. Blend onions with 1 tin toms, garlic bulbs, ginger & some water until become a puree (30 - 40 seconds).
5. Put the puree into the stock pot on a medium heat and add lamb (or chicken if using) and 1 teaspoon salt.
6. Cook gently (medium high heat) until starting to become darker
7. Add the ground spices (coriander/cumin/chili/paprika/turmeric) into the puree and stir
8. Cook until the ghee (oil) rises to the top this is the sign the lamb/chicken is cooked.
9. Add in pureed spinach and stir for 3 Min's.
10. Add Coriander and 1 teaspoon if Garam Masala.