Curry...
- Thread starter Cena
- Start date
- Status
Love the stuff. Big fan of lamb madras too.
I was given this recipe ages ago. I think it's from a restaurant in Bradford, via Rick Stein.
Dead simple and really really good. The blended base makes the perfect curry consistency.
BOSS LAMB CURRY
The Ingredients
250g (9oz) Ghee
3 tablespoons Fresh Coriander (chopped)
65g (2 1/2oz) Garlic
1 tablespoon Ground Turmeric
1 tablespoon Red Chilli Powder
350g (12oz) Fresh Spinach washed with large stalks removed
1 tablespoon Ground Cumin
4 medium sized Green Chillies with stalks removed
1 tablespoon Paprika
½ tablespoon Garam Masala
550g Onions Chopped
1 x 400g Can Chopped Toms
50g Fresh Ginger, peeled and chopped
1 tablespoon Salt
900g Boneless leg or shoulder of Lamb (1in) cubes
1 tablespoon Ground Coriander
120ml (4fl oz) water
A pinch of ground cumin and freshly ground black pepper to serve
How to Cook
1. Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown
2. Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove the fried onions with a slotted spoon, 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. 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 continue to 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 if the sauce starts to stick.
4. Meanwhile, put 175g (6oz) of the spinach leaves into a large pan and cook until it has wilted down into the bottom of the pan. 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 and blend until smooth. Set aside.
5. When 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. Then stir in the spinach puree and the remaining spinach leaves and cook for 2 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. Transfer the curry to 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.
Serve with your choice of rice, Naan breads, poppadoms and whatever else you can cram in.
I was given this recipe ages ago. I think it's from a restaurant in Bradford, via Rick Stein.
Dead simple and really really good. The blended base makes the perfect curry consistency.
BOSS LAMB CURRY
The Ingredients
250g (9oz) Ghee
3 tablespoons Fresh Coriander (chopped)
65g (2 1/2oz) Garlic
1 tablespoon Ground Turmeric
1 tablespoon Red Chilli Powder
350g (12oz) Fresh Spinach washed with large stalks removed
1 tablespoon Ground Cumin
4 medium sized Green Chillies with stalks removed
1 tablespoon Paprika
½ tablespoon Garam Masala
550g Onions Chopped
1 x 400g Can Chopped Toms
50g Fresh Ginger, peeled and chopped
1 tablespoon Salt
900g Boneless leg or shoulder of Lamb (1in) cubes
1 tablespoon Ground Coriander
120ml (4fl oz) water
A pinch of ground cumin and freshly ground black pepper to serve
How to Cook
1. Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown
2. Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove the fried onions with a slotted spoon, 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. 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 continue to 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 if the sauce starts to stick.
4. Meanwhile, put 175g (6oz) of the spinach leaves into a large pan and cook until it has wilted down into the bottom of the pan. 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 and blend until smooth. Set aside.
5. When 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. Then stir in the spinach puree and the remaining spinach leaves and cook for 2 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. Transfer the curry to 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.
Serve with your choice of rice, Naan breads, poppadoms and whatever else you can cram in.
Muggins
Player Valuation: £60m
Phall is the hot stuff.
I like a Madras. Masalas are a bit rich, but when I have a curry it's gotta be the full works.
To share of course.
Onion barghee, samosas, poppadoms with mango chutney, chilli, yellow stuff and weird mint yoghurt. Madras, masala for the missus, have a bit of both, rice, naan bread, Bombay potato, something else I can't remember, all accompanied by a Cobra beer or two, a not too hefty bill and afterwards a warm wet towel to wipe my hands and make them smell like lemons.
I like a Madras. Masalas are a bit rich, but when I have a curry it's gotta be the full works.
To share of course.
Onion barghee, samosas, poppadoms with mango chutney, chilli, yellow stuff and weird mint yoghurt. Madras, masala for the missus, have a bit of both, rice, naan bread, Bombay potato, something else I can't remember, all accompanied by a Cobra beer or two, a not too hefty bill and afterwards a warm wet towel to wipe my hands and make them smell like lemons.
Anyone has a suggestion for a good curry house in Liverpool (preferably the City Centre)? The Indian cuisine is not that well known here in Holland. Have tried two in London, but was a bit dissapointed. So any advice on what to order if I ever get the opportunity. The spicier the better I have to add.
Sharpys top lip
Player Valuation: £60m
My goodness this is my type of thread....
Where do i start....
My favourite Curry are..
Lamb Rezzaler - hot
mix meat shashlik Naga - hot
Lamb Vindaloo - hot
Lamb jalfrazi - hot
I could go on......
Always washed down with beer...
Where do i start....
My favourite Curry are..
Lamb Rezzaler - hot
mix meat shashlik Naga - hot
Lamb Vindaloo - hot
Lamb jalfrazi - hot
I could go on......
Always washed down with beer...
Cena
Player Valuation: £70m
In the city centre mate they are a bit pricey, for me birthday i'm going to Gulshan in Aigburth which is 5-10mins from the city centre, fairly cheap taxi away. I would recommend Madras, there hot enough and if you wanna be brave go for the vindaloo. Phall is a beast, tried it once, lovely flavour but nearly blew me mouth off.
Sharpys top lip
Player Valuation: £60m
Would have to agree with that mate, top curry house. try it DT you wont be disappointed. I love it there.
Pblueman
Player Valuation: £25m
love me currys, use to be the hotter the better but now its all about the flavour. a good kitchen can knock out an amazing korma as well as anything. My favourite curry- tikka paneer chicken. creamy with indian cheese sauce, not to spicy but stacked with flavour. to be honest though i had a curry made in a shack on Goa Beach in India, and not one curry has ever come close to being as good as that one
Cena
Player Valuation: £70m
I haven't been yet but heard amazing things, plus it was a lot cheaper than Spice Lounge & others. Can't wait
Thanks lads, will put Gulshan in my notebook. Oh and Cena, thanks for the kind warning, but I like the sound of that last dish. Phall here I come.
Sharpys top lip
Player Valuation: £60m
It's about the best in Liverpool. And iv been to them all. You can get tapas curry if you fancy trying different stuff...
Just go for the Rezalla. Curried mince meat with striped tandori chicken.
Cena
Player Valuation: £70m
Ooooh well don't say i didnt warn you...
Cena
Player Valuation: £70m
Nice 1 mate will do, i mite even go for that this weekend
I'm so looking forward to the opportunity. I'm always on the look out for the spiciest food/sauces available. Never came across something I couldn't handle thus far. Hope you're the first one who succeeds.
- Status
Welcome
Join Grand Old Team to get involved in the Everton discussion. Signing up is quick, easy, and completely free.
Shop
