OK so I hear you ask. "What have
Call of Duty and Lamb Curry got in common"? Well Call of Duty is my favourite game series ever, and the Lamb Curry recipe posted is the best Curry recipe I've ever tasted. A great recipe to freeze and if your looking for something quick and easy to cook whilst playing Call of Duty. This is just the ticket. I take no credit for this recipe. The credit goes to the
Karachi Restaurant in Bradford.
For curry's, this is as good as it gets in my opinion.
Heres what you need
250g (9oz) Ghee/Clarified Butter (ASDA Sell it)
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
1tablespoon Paprika
½ tablespoon Garam Masala
550g (1 1/4lb) Onions Chopped
1 x 400g (140z) Can Chopped Toms
50g (2oz) Fresh Ginger, peeled and chopped
1 tablespoon Salt
900g (2lb) Boneless leg or shoulder of Lamb (1½ in) cubes
1 tablespoon Ground Coriander
120ml (4fl oz) water
Here's what to do
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 (LEAVE IT). 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 (ALL OF IT). 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.
