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Copyright © 2020 Will's Pages - A collection of recipes.... All rights reserved.Powered by WordPress. Remove the whole spices if you want. Login with username, password and session length. Change ), 20 g (approx 5 cloves) garlic, crushed or fine grated, Lamb Shank Curry – Rick Stein’s First-Class Railway Mutton Curry. Simmer for 2 minutes more. chriswg.
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. Now taste the curry and add as much green chilli puree as you wish, according to how hot you like your curries . Mix together the marinade ingredients. Interested to hear from anyone who's tasted food from the Karachi.
Add the marinated meat and any juices fry for about 10 minutes to brown the meat. 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. Developed by Rubel, This is the only curry I have ever made which stands up to scrutiny. Add the coriander, chilli powder, Garam Masala, turmeric, garlic & ginger – fry for 1 minute. Stir from time to time and add a little more water if necessary.
I would say this serves 4 people comfortably but could easily feed 5 or 6 less greedy people. Very tasty though. Add the onions – fry for 10 minutes until the onions start to brown. ( Log Out / Rinse out the liquidizer again and add the green chillies and 2-3 tablespoons of water and blend until smooth. It looks semi-BIR but maybe a little 'posher'. It's from the Karachi restaurant in Bradford & is in the R Stein Coast to Coast book. ( Log Out / 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. Add all the cinnamon, cloves, cardamoms, star anise & mace – fry for 1 minute or so. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth. Bring to boil and simmer for 5 minutes. Coat the meat well, marinate in the fridge for several hours, preferably overnight.
Stir in the fresh coriander and Garam Masala. 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 … Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth.
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. ....with an emphasis on making things in advance to save time and stress. 0 Members and 1 Guest are viewing this topic. Mix well. 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. "He was a … Discard the bottom layer keeping only the clarified butter. Clarified butter: If you don’t have ghee just use clarified butter, it is very easy to make. Then stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes. Thanks for posting this Chris. Heat the vegetable oil in a pan over a medium heat. Change ), You are commenting using your Facebook account. 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.