A few weeks ago, whilst watching Saturday Kitchen, I saw a clip of Rick Stein going to Karachi curry house in Bradford and they gave him their recipe for Lamb Karahi. It looked delicious and I was eager to try it as it was a totally different method to any I’d ever used to make curry. You can watch Rick by clicking here.
The other night I fancied a curry so set about following Rick’s/Karachi’s method, although that time I decided that I wanted some more lumps in it and added red pepper and omitted blending the onions and red pepper once fried. It was only after I started cooking it that I remembered I had no green chillies or spinach in the house! This is where the PotL◑◑k aspect of my cooking kicked in. I rooted around in the fridge and found a carton of coconut cream that needed using up.
The result was something that kinda tasted like Tikka Masala, hence the name. Here is the recipe for the magic that happened that night!
What You Need
Your favourite type of meat for a curry cut into equal sized chunks
Red Pepper – sliced
Onion – sliced
Coconut Cream (not milk!)
Fresh Coriander – chopped
Salt to taste
Ghee (I warn you that it smells a bit rank!) or sunflower oil/butter mix would work fine
How You Do It
In your large pan, heat some ghee/oil/butter on a moderate heat and throw in the onions and pepper. Whilst they are softening and getting a bit of colour you can make the purée…
Put the ginger, garlic and tinned tomatoes in your blender and blend until smooth.
Add the purée to the onions and pepper and stir in the meat. Cover and cook on a moderate to low heat for about 30 minutes.
Tick Tock, Tick Tock, Tick Tock…
Add the ground cumin, coriander, chilli and turmeric. Following Rick’s advice, use equal quantities of each. I base my quantity on the amount of chilli I use and then take it from there. Let that cook uncovered for another 10 minutes or so until it has reduced down. Remember that you’re going to add coconut cream, so don’t panic if it looks like there isn’t much sauce!
Then you can add the garam masala and let that cook for a few minutes before adding the coconut cream and fresh coriander. Let it all heat through and taste. Decide whether you want to add salt or not, or more chilli if it’s not hot enough. Make it to your taste!
Serve with Mushroom Pilau Rice and naan breads! DE-LI-CIOUS!!!
*Recipe for Mushroom Pilau Rice coming up!