Page title and description

Karahi lamb curry
Lamb
Karahi lamb curry
Ingredients
- 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
Method
Prep time:
20 min
PT20M
Cooking time:
1h
30 min
PT1H30M
-
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.