The Secret to a One Pot Lamb Karahi Curry That Tastes Sublime
Lamb Karahi is a robust but simple Pakistani meal with a stunning flavor. However the beauty of it is the fact that it is less time consuming than the traditional Indian curries, the meat and spices are not browned, but blended and then simmered gently.
“Garam masala” is added to Indian and Pakistani dishes in the last few minutes of cooking and its purpose is to lift the flavor of the dish. It can be bought ready made, but the fresher it is the better it is and this is the perfect amount for one meat dish. Although it takes ages to seed the cardamom it is the best thing to as they taste fantastic when fresh and they do not keep well dried.
Lamb karahi can be made from either the leg or the shoulder of lamb, the shoulder is fattier and also more flavorful, whilst the leg is more solid and meatier. The karahi is the name of the traditional Pakistani cooking dish, but it can be cooked in a frying pan. The amount of garlic in this recipe is not a typo, it is fifteen cloves.
1½ kilo of lamb.
2 tablespoons of ghee or clarified butter,
3 large onions chopped finely,
Tin of Italian plum tomatoes,
15 cloves of garlic,
A thumbful of peeled fresh ginger,
1/3 pint of water,
1 heaped tablespoon of ground coriander,
1 tablespoon of cumin,
2 teaspoon of chilli
1 tablespoon of paprika,
2 teaspoons of turmeric,
4 red fresh red and green chillies liquidised in a little water,
8 ounces of frozen spinach defrosted and pureed,
1lb of fresh spinach,
1 tablespoon of Garam Masala (recipe below)
A bunch of fresh coriander.
1 tablespoon cardamom seeds taken from the green cardamom pods
2 inches of cinnamon stick,
1 teaspoon black cumin seeds
1 teaspoon whole cloves,
1 teaspoon black peppercorns
“Garam masala” is added to Indian and Pakistani dishes in the last few minutes of cooking and its purpose is to lift the flavour of the dish. It can be bought ready made, but the fresher it is the better it is and this is the perfect amount for one meat dish. Although it takes ages to seed the cardamom it is the best thing to as they taste fantastic when fresh and they do not keep well dried.
Bone and cube the meat into one inch cubes. Fry the onions in the ghee until they are soft and translucent. Place into the blender with a tin of tomatoes, the garlic and ginger and water. Puree until well blended and pour into a casserole dish with a little salt and add the meat and the spices and place in the oven. Simmer slowly until the dish darkens and the ghee rises to the top of the dish. Once this has happened add the chilli purée if this is too hot for you use fewer chillies. Add the spinach puree and return to the oven for fifteen minutes. At the last minute add all the fresh spinach and cook for five minutes, then add the garam masala. Place the curry in a serving dish and add handfuls of chopped fresh coriander.
To make the Garam Masala
Dry roast the whole spices in a heavy based pan for about three to five minutes, be careful that they don’t burn, they are ready when they smell aromatic. On no account leave them because if they burn they are ruined, don’t take your eye off the ball. Place in a spice grinder and grind to a powder add the freshly grated nutmeg.