Karahi lamb curry

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Karahi lamb curry

Main Serves 8 1h 50 min
The last minute addition of green chillies, coriander leaf and cumin gives this curry a zippy freshness you won't get from your local curry house. Masala curry paste makes great English/Raj style curries, kedgeree and coconut based soups and can also be used in North African tagines.


  • 500g onions, sliced
  • 150g clarified butter
  • 3 tbsp masala curry paste
  • 1 tin chopped tomatoes
  • 150ml water
  • 500g diced lamb
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp paprika
  • 1 sweet potato, diced
  • 1 tin chickpeas
  • 4 medium green chillies
  • 350g spinach, destalked, chopped and washed
  • small bunch coriander leaves, chopped
  • ½ tsp ground cumin, to garnish
  • black pepper


Prep time: 20 min
Cooking time: 1h 30 min
  • Step 1

    Gently fry the onions in the clarified butter for at least 20 minutes until nice and brown. Remove with a slotted spoon. Keep the butter.
  • Step 2

    Blitz the onions, masala curry paste, tomatoes and water into a smooth purée and return to the pan with the butter. Add the lamb and salt and simmer gently for half an hour.
  • Step 3

    Stir in the cayenne, cumin, coriander and paprika and add the sweet potato and chickpeas. Continue to cook for another 30 minutes.
  • Step 4

    Chop the green chillies and blitz with a little water and set aside (a stick blender works well here).
  • Step 5

    Steam half of the spinach until it wilts and blitz to a purée. Stir in the puréed spinach along with the remaining spinach leaves and cook the curry for another 5 minutes.
  • Step 6

    Add the puréed green chilli to taste and garnish with the chopped coriander, ground cumin and black pepper.

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