- Serves: 2 People
- Prepare Time: 15
- Cooking Time: 20
- Calories: -
- Difficulty:
Hard
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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
Directions
- Take a stock pot
- Heat Ghee
- Add Onions fry until softened
- Blend onions with 1 tin toms, garlic bulbs, ginger & some water until become a puree (30 - 40 seconds).
- Put the puree into the stock pot on a medium heat and add lamb (or chicken if using) and 1 teaspoon salt.
- Cook gently (medium high heat) until starting to become darker
- Add the ground spices (coriander/cumin/chili/paprika/turmeric) into the puree and stir
- Cook until the ghee (oil) rises to the top this is the sign the lamb/chicken is cooked.
- Add in pureed spinach and stir for 3 Min's.
- Add Coriander and 1 teaspoon if Garam Masala.
Lamb or Chicken Karahi
- Serves: 2 People
- Prepare Time: 15
- Cooking Time: 20
- Calories: -
- Difficulty:
Hard
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
Directions
- Take a stock pot
- Heat Ghee
- Add Onions fry until softened
- Blend onions with 1 tin toms, garlic bulbs, ginger & some water until become a puree (30 - 40 seconds).
- Put the puree into the stock pot on a medium heat and add lamb (or chicken if using) and 1 teaspoon salt.
- Cook gently (medium high heat) until starting to become darker
- Add the ground spices (coriander/cumin/chili/paprika/turmeric) into the puree and stir
- Cook until the ghee (oil) rises to the top this is the sign the lamb/chicken is cooked.
- Add in pureed spinach and stir for 3 Min's.
- Add Coriander and 1 teaspoon if Garam Masala.
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