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I actually forget where I came across this recipe, but it is an incredible curry, flavoursome and spicy yet adaptable to your choice of meat, fish or shellfish (King Prawn recommended) … you will need to adjust when you add the meat/fish protein to reflect how long it will actually take to cook.
This is by far the best homemade curry i have ever tasted, so try it yourself! You won’t be disappointed.
The Ingredients
- 250g (9oz) Clarified Butter – you can find tins of Ghee available widely
- 65g (2 1/2oz) Garlic cloves
- 1 tablespoon Red Chilli Powder
- 1 tablespoon Ground Cumin
- 1 tablespoon Paprika
- 550g (1 1/4lb) Onions Chopped
- 50g (2oz) Fresh Ginger, peeled and chopped
- 900g (2lb) Boneless leg or shoulder of Lamb cut into large 1-1½ inch cubes – or substitute another meat. Shoulder is well suited to the slow cooking,
- 120ml (4fl oz) water
- 3 tablespoons Fresh Coriander (chopped)
- 1 tablespoon Ground Turmeric
- 350g (12oz) Fresh Spinach washed – please remove large stalks
- 4 medium sized Green Chillies also with stalks removed
- ½ tablespoon Garam Masala
- 1 x 400g (140z) Can Chopped Tomatoess
- 1 tablespoon Salt
- 1 tablespoon Ground Coriander
- A pinch of ground cumin and freshly ground black pepper to serve
Method
1. Heat the clarified butter or ghee in a large, heavy based pan. Add the sliced onions and cook over a moderate heat, stirring now and then, until they are sticky, soft and a light brown – maybe around 20 minutes
2. Blend the tomatoes, water, ginger and garlic in a liquidizer until they are smooth. Remove the onions from the ghee with a slotted spoon and add them to the paste and blend briefly until smooth.
3. Return the puree to the ghee left in the pan and add the lamb and salt (you may want to cut down on the salt and add later to taste – 1 tablespoon was too much for my palate). Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and cook for 30-45 minutes for shoulder or 45-1 hour for leg, until the lamb is tender, adding a little water now and then should it be necessary to stop the sauce sticking.
4. Place 175g (6oz) of the spinach leaves into a large pan (no water) and cook until it has wilted. Cook for 1 minute, then transfer to the rinsed out liquidizer and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water, blendinding the chillies until smooth. Set aside.
5. By the time the lamb is cooked, there should be a layer of ghee floating on the top of the curry. You can either skim it off or leave it there, whichever you prefer (leaving it adds enormously to the flavour, but if you prefer a lower fat version then skim it). Then stir in the spinach puree and the remaining spinach leaves and cook for 2 more minutes.
6. Now taste the curry and add as much green chilli puree as you wish, according to how hot you like your curries. Simmer for 2 minutes more.
7. Stir in the fresh coriander and Garam Masala.Now bring the curry to the table in a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper just before you take it to the table.
Served with your choice of side dishes …. rice, Naan breads, Poppadoms or whatever else you fancy, this curry is a flavour sensation. It seems best eaten fresh although we have eaten leftovers sucecssfully on a second day.
Of course, it gows without saying, if you decide on using prawns or fish, then only add these in the last 5-10 minutes prior to serving as they will cook incredibly quickly compared to lamb, pork or chicken.
Enjoy……..
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