I caught the tail end of this curry on TV a couple of weeks ago in a programme with Rick Stein but unfortunately I don't know which programme etc. It looked like a tasty curry so googled the life out of it and found a recipe on a fan blog...thanks guys. I have made it with chicken as Mr Debs won't eat lamb but otherwise the recipe is true to the original.
250g/9 oz Ghee/clarified butter
65g/ 2 1/2 oz chopped garlic
1 Tbspn Red chilli powder
1 Tbspn Paprika
1 Tbspn Ground cumin
1 Tbspn Ground coriander
1 Tbspn Turmeric
550g ( 1 1/4lbs ) chopped onions
50g / 2oz piece fresh chopped ginger
900g / 2lbs Boneless leg or shoulder of lamb ( I used chicken breast )
120mls 4oz Water
3 Tbspn Chopped fresh coriander
350g / 12oz Fresh spinach washed with large stalks removed
4 Medium sized chilli's topped and tailed
1/2 a tablespoon Garam Masala
1 x 400g ( 14oz ) tin chopped tomatoes
Salt and pepper to taste.
Heat the ghee in a large frying pan add onions and cook until turning golden brown - about 20 minutes.
Put the tomatoes, water, ginger and garlic into a liquidizer and blitz until smooth.
Add the fried onions to the liquidizer using a slotted spoon and blend briefly until all smooth.
Return the puree to the ghee left in the frying pan, add the lamb, season and continue to cook for 30 minutes.
Stir in the turmeric, chilli powder, turmeric, cumin, paprika and ground coriander and continue to cook for 30-45 minutes for shoulder and 45 minutes to 1 hour for leg adding a little water if needed if the sauce becomes too thick or starts to stick.
Put half the spinach into a saucepan and cook until wilted - about one minute.
Transfer to the rinsed out liquidizer and blitz to a puree ( not too fine ).
Set aside and rinse liquidizer again. Add to the liquidizer, chillies and a couple of tablespoons of water. Blitz to a puree.
Stir in the spinach puree and the remaining spinach leaves and cook for a further 2 minutes.
Taste your curry and add chilli puree according to you taste, add salt and pepper and simmer for 2 more minutes.
When ready to serve, sprinkle in fresh coriander and garam masala.
I'm sorry to say that I completely forgot to photograph the end product but this is a photo from the Karachi Restaurant from which the original recipe comes. It really does go a kind of browny greeny colour as soon as the spinach is added but the taste of this curry is so good that all is forgiven. I served mine with a lovely mushroom pullao and some peshwari naan. Everyone loved this including the kids so I'll be making it again. It sounds a little time consuming but it's dead easy. Fab.