I've been looking into the slow cooker method recently and just realised that when I make "Pulled Pork Sandwiches" which uses a shoulder of Pork in which I cut the majority of fat from then put in the slow cooker with only 3 tbsp of water and cook this out without lifting the lid for the entire 3-4 hour process, the meat is wonderfully tender and as the recipe title suggests, you just pull the pork apart with two forks..... British Indian Restaurant Recipes - Main Dishes, http://www.bbc.co.uk/iplayer/episode/b01jt2t0/Saturday_Kitchen_02_06_2012/, http://www.curry-recipes.co.uk/curry/index.php?topic=1846.msg16005#msg16005, http://www.curry-recipes.co.uk/curry/index.php?topic=1894.msg16359#msg16359, http://www.curry-recipes.co.uk/curry/index.php?topic=6047.msg60126#msg60126, http://www.curry-recipes.co.uk/curry/index.php?topic=4661.msg43786#msg43786, Quote from: ELW on June 06, 2012, 06:25 PM, Quote from: George on June 07, 2012, 07:50 PM. Rinse out the liquidizer again and add the green chillies and 2-3 tablespoons of water and blend until smooth. 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. Return the puree to the ghee left in the pan and add the lamb and salt. I thought it was probably on here somewhere already but the search facility wound me up so I thought I'd post it anyway. Clarified butter: If you don’t have ghee just use clarified butter, it is very easy to make. This is the only curry I have ever made which stands up to scrutiny. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Add the coconut milk, stir well – leave for 5 minutes before serving. Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. In a medium pot cashew nuts, tomatoes & enough water to just cover. You can either skim it off or leave it there, whichever you prefer. I would say this serves 4 people comfortably but could easily feed 5 or 6 less greedy people. Add all the cinnamon, cloves, cardamoms, star anise & mace – fry for 1 minute or so. Change ), You are commenting using your Facebook account. Set aside. Add the onions – fry for 10 minutes until the onions start to brown. 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. Change ), You are commenting using your Twitter account. 0 Members and 1 Guest are viewing this topic. 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. Change ), 20 g (approx 5 cloves) garlic, crushed or fine grated, Lamb Shank Curry – Rick Stein’s First-Class Railway Mutton Curry. "He was a … Add the cashew nut & tomato paste, bay leaves and salt. Change ), You are commenting using your Google account. Simmer for 2 minutes more. It looks semi-BIR but maybe a little 'posher'. Then stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes. 20 min 1 ora 40 min Rick stein''s lamb and potatoes from Puglia Read recipe >> lamb keema with potatoes Lamb Keema is a very popular dish in Persia and Indian countries. When the lamb is cooked, there should be a layer of ghee floating on the top of the curry. Stuff Marinade 4 - 6 lamb shanks - See note 20 g (approx 5 cloves) garlic, crushed or fine grated 20 g ginger, fine grated 4 tbspn thick Greek style yogurt 1 tspn turmeric Curry 100 g cashew nuts 300 - 400 g tomatoes 100 g tomato paste 100 ml vegetable oil 2 x … It tastes amazing – better than anything I have eaten in a restaurant. Stir in the fresh coriander and Garam Masala. Mix together the marinade ingredients. https://dinnerwithdawn.com/2015/07/02/rick-steins-lamb-dopiaza Thanks for posting this Chris. Stir from time to time and add a little more water if necessary. Did you guys catch this on Saturday Kitchen this week? Burn those spices "Singefry" and Bhunao are the keys to success. Copyright © 2020 Will's Pages - A collection of recipes.... All rights reserved.Powered by WordPress. Coat the meat well, marinate in the fridge for several hours, preferably overnight. ( Log Out /  chriswg. Add the coriander, chilli powder, Garam Masala, turmeric, garlic & ginger – fry for 1 minute. Add the marinated meat and any juices fry for about 10 minutes to brown the meat. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown. Heat the vegetable oil in a pan over a medium heat. Completely melt a 250g block of butter in a small pan and continue heating until it starts foaming – skim any solids that rise to the surface and discard them. Bring to the boil – cover & put in over at 150 degree for 3 hours. Very tasty though. Mix well. Set aside. It's from the Karachi restaurant in Bradford & is in the R Stein Coast to Coast book. Discard the bottom layer keeping only the clarified butter. It tastes amazing – better than anything I have eaten in a restaurant. Author Topic: Rick Stein's Lamb Korai (Read 48614 times) 0 Members and 1 Guest are viewing this topic. ( Log Out /  ( Log Out /  I would say this. The sauce should be thick and the lamb should be falling apart tender. Will's Pages - A collection of recipes... VW T25 – A diary of an amateur renovation, 250g Ghee (see below for how to clarify butter), 350g Fresh Spinach washed with large stalks removed, 4 medium sized Green Chillies with stalks removed, 900g Boneless leg or shoulder of Lamb (1½ in) cubes, A pinch of ground cumin and freshly ground black pepper to serve, Heat the ghee in a large, heavy based pan. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Interested to hear from anyone who's tasted food from the Karachi. Developed by Rubel, This is the only curry I have ever made which stands up to scrutiny. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth. Take off the heat, allow the butter to settle for a couple of minutes and then pour the butter slowly into a new container trying to leave the thick cloudy residue that is now sat in the bottom of the pan. Works great with boneless lamb shoulder, (approx 1 kg, large diced) or lamb shoulder chops (approx 1.25 kg), Adjust chilli to heat – note the coconut milk to finish does soften the heat. Add the tomato paste and blend in food processor to a smooth paste. Now taste the curry and add as much green chilli puree as you wish, according to how hot you like your curries . Cook for 1 minute, then transfer to the rinsed out liquidizer and blend to a smooth puree. Goat is leaner, but most Australians prefer lamb and goat's not always easy to buy," Rick explains of Mr Singh's slow-cooked lamb curry with cloves and cardamom. but could easily feed 5 or 6 less greedy people. ....with an emphasis on making things in advance to save time and stress. I would use pre cooked lamb just to be sure it's cooked properly & definitely cut the amount of chilli. Serve with your choice of rice, Naan breads, poppadoms and whatever else you can cram in. Bring to boil and simmer for 5 minutes. Sign up for the 2011 CR0 Family Curry BBQ, I did and I was frantically trying to write down all the ingredients but never quite got there. Remove the whole spices if you want. Login with username, password and session length. Can't see the video posted, but I've made this karahi a couple of times. 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. ( Log Out / 

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