lamb and spinach curry
Nov 7, 2013 4:53:11 GMT -7
Post by Deleted on Nov 7, 2013 4:53:11 GMT -7
this is genuinely the mosst delicious curry i've made
here's the ingrediants
first one is hidden because it's so awesome.
[spoilers]250g (9 oz) ghee or clarified butter[/spoilers]
550g (1 1/4 LB) chopped onion
1 can chopped tomatoes- 400g (14 oz)
120 mil (4 fl oz) water
50g (2 oz) fresh ginger, peeled and roughly chopped.
65g (2 1/2 oz) fresh garlic, peeled and roughly chopped.
1 kg (2.2 LB) boneless leg or shoulder of lamb, cut into 4 cm (1 1/2 inch) pieces.
1 tablespoon salt
1 tablespoon ground turmeric
1 tablespoon ground red chili powder.
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon ground coriander
350g (12 oz) fresh spinach, washed and large stalks removed
4 medium sized hot green chilies, stalks removed and roughly chopped
4 tablespoons chopped fresh coriander
1/2 tablespoon garam masala
A pinch of ground cumin and freshly ground black pepper to garnish
METHOD
Heat ghee in a heavy based pan or pot. Add onions and cook over medium heat, stirring now and then, for 20 - 30 minutes until soft and light brown.
Put tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove onions with a slotted spoon, and add to paste, blending briefly until smooth. Return puree to ghee left in pan and add lamb and salt. Simmer for 30 minutes, by which time the lamb will have cooked and the sauce will have reduced.
Stir in turmeric, chili powder, cumin, paprika and coriander. Continue to cook for 30 to 40 minutes for shoulder and 45 to 60 minutes for leg, until lamb is tender. Add a little water now and then if thickens too much or starts to stick.
Meanwhile, Put half the spinach leaves into a large pan and cook until wilted. Cook for a further 1 min, then transfer to rinsed liquidizer and blend to a smooth puree. Set aside. Rinse liquidizer, add chilies and 2-3 tablespoons water. Blend until smooth. Set aside.
When lamb is cooked, there should be a layer of ghee floating on the top of the curry. Skimmed off if desired. (The curry seems to be better with it left there.) Stir in spinach puree and remaining spinach leaf and cook for a 2 minutes.
Add desired amount of green chili puree to taste. Simmer for 2 minutes. Rest overnight or continue. (scroll down for note). Stir in fresh coriander and garam masala. Transfer to a serving dish and sprinkle with a little more ground cumin and , just before serving, some freshly ground black pepper. Serve on a bed of steamed rice.
Serves: 6
here's the ingrediants
first one is hidden because it's so awesome.
[spoilers]250g (9 oz) ghee or clarified butter[/spoilers]
550g (1 1/4 LB) chopped onion
1 can chopped tomatoes- 400g (14 oz)
120 mil (4 fl oz) water
50g (2 oz) fresh ginger, peeled and roughly chopped.
65g (2 1/2 oz) fresh garlic, peeled and roughly chopped.
1 kg (2.2 LB) boneless leg or shoulder of lamb, cut into 4 cm (1 1/2 inch) pieces.
1 tablespoon salt
1 tablespoon ground turmeric
1 tablespoon ground red chili powder.
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon ground coriander
350g (12 oz) fresh spinach, washed and large stalks removed
4 medium sized hot green chilies, stalks removed and roughly chopped
4 tablespoons chopped fresh coriander
1/2 tablespoon garam masala
A pinch of ground cumin and freshly ground black pepper to garnish
METHOD
Heat ghee in a heavy based pan or pot. Add onions and cook over medium heat, stirring now and then, for 20 - 30 minutes until soft and light brown.
Put tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove onions with a slotted spoon, and add to paste, blending briefly until smooth. Return puree to ghee left in pan and add lamb and salt. Simmer for 30 minutes, by which time the lamb will have cooked and the sauce will have reduced.
Stir in turmeric, chili powder, cumin, paprika and coriander. Continue to cook for 30 to 40 minutes for shoulder and 45 to 60 minutes for leg, until lamb is tender. Add a little water now and then if thickens too much or starts to stick.
Meanwhile, Put half the spinach leaves into a large pan and cook until wilted. Cook for a further 1 min, then transfer to rinsed liquidizer and blend to a smooth puree. Set aside. Rinse liquidizer, add chilies and 2-3 tablespoons water. Blend until smooth. Set aside.
When lamb is cooked, there should be a layer of ghee floating on the top of the curry. Skimmed off if desired. (The curry seems to be better with it left there.) Stir in spinach puree and remaining spinach leaf and cook for a 2 minutes.
Add desired amount of green chili puree to taste. Simmer for 2 minutes. Rest overnight or continue. (scroll down for note). Stir in fresh coriander and garam masala. Transfer to a serving dish and sprinkle with a little more ground cumin and , just before serving, some freshly ground black pepper. Serve on a bed of steamed rice.
Serves: 6
