Topic: Mumrez Khan?s Lamb and Spinach Curry Recipe

[tempest63]

Mumrez Khan?s Lamb and Spinach Curry Recipe

This is the recipe for Mumrez Khan?s Lamb and Spinach Karahi curry from Rick Stein?s TV series ?Food Heroes?.
Mumrez is from the Karachi Restaurant in Neal Street, Bradford, West Yorkshire.

[Yousef]

I remember seeing this one, cant go wrong this is the real deal, here is the recipe taken off your pdf document

Ingredients
250g (9oz) Ghee/Clarified Butter
550g (1 1/4lb) Onions Chopped
1 x 400g (140z) Can Chopped Toms
120ml (4fl oz) water
65g (2 1/2oz) Garlic
50g (2oz) Fresh Ginger, peeled and chopped
900g (2lb) Boneless leg or shoulder of Lamb (1? in) cubes
1 tablespoon Salt
1 tablespoon Ground Turmeric
1 tablespoon Red Chilli Powder
1 tablespoon Ground Cumin
1 tablespoon Paprika
1 tablespoon Ground Coriander
350g (12oz) Fresh Spinach washed with large stalks removed
4 medium sized Green Chillies with stalks removed
3 tablespoons Fresh Coriander (chopped)
? tablespoon Garam Masala
A pinch of ground cumin and freshly ground black pepper to serve

Method
Heat ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring
occasionally, for 20 minutes until they are soft and light brown
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.
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.
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.
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.
Now taste the curry and add as much green chilli puree as you wish, according to how hot
you like your curries (ALL OF IT). Simmer for 2 minutes more.
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.

[tempest63]

This recipe is more akin to those that you will find in restaurants and cafes that serve the local ethnic community in such places as Londons East End, Southall or Bradford.

It is not something you would likely find in your local High Street. But for those that have tried this style food in the ethnic restaurants and cafes, you know how good it is.

[wardy11]

Hi , thanks for posting that , i ll give it a go at weekend. Sounds really nice.

[onion gadgie]

hi folks
    made this curry at the weekend absolutely great would recommend it to all never even knew i liked spinach till i tried this still dont know if i do but its great in this curry,had it with some home made peshwari nan which was just a basic nan recipe with coconut,almonds ,raisins and honey....just like a cake!!!!