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Curry?

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LindaRSJ

LindaRSJ Report 7 Jun 2009 22:30

KARAHI LAMB


This is a recipe from the Mumtaz Restaurant, Bradford seen on TV. Karahi is the wok like pan used to cook it in. The shape of the pan is important as I discovered. I used a small saucepan of 14cm diameter and this did not allow a fast enough reduction of the sauce. Next time I will use a larger saucepan.

COOKING TIME 20 minutes approx.

INGREDIENTS

1lb cubed lamb (neck fillet)
4 small shallots or ¼ onion chopped
2 tomatoes each cut into 4
2 cloves garlic chopped
2 green chilli (deseeded & halved)
1 heaped tsp chilli powder
1 heaped tsp paprika
1 heaped tsp garam masala
½” piece fresh ginger chopped
½ tsp salt
Lots of fresh green coriander chopped
250ml water
1/3 cup vegetable oil – optional

METHOD

Seal off lamb then simply add all other ingredients to the pan and cook without a lid. Should take 20 mins by which time the sauce should be thickened.

These are the quantities I use and I admit to having played around with the original recipe, adding an extra green chilli and tomato and I cook it longer and slowly to ensure the meat melts in the mouth.

Feel free to do your own thing to suit your tastes. Bon Appetite

Linda

mamiddau

mamiddau Report 7 Jun 2009 21:35

I have several! tried and tested by my husband and his mates! anything in particular you are after? If you want pm me an email addy and i will scan and email them! x

cr*patthis

cr*patthis Report 7 Jun 2009 20:15

Has anyone got a good recipe for curry. Do you remember when they were brown in colour (everyone seems to have red ones now). Given up ordering them after last nights. lol