Make Your Own Lamb & Spinach Karai

[mkuppus]

I made this today and it came out really good. I did, however, reduced the number of chilies, and used only half the portion of curry powders he mentioned. Does anyone know how much lamb he used? I will definitely cook this dish again! Thank you for posting it!

[gazbo91]

made it again this week,

this time had it cooking for 24 hours,

it was outstanding.

[stanny1977]

@gazbo91 and I'm gonna do the same Gaz.......nom nom

[gazbo91]

made it

again this week, this time had it cooking for 24 hours, it was outstanding.

[oceantrolls73]

@bulldog1776 advice taken thank you! i will be trying this tomorrow and cant agree more on the "next day" outcome either. dont know why but most asian food especially indian and pakistani tastes even better after a mild toss on the frying pan the next day!

[oceantrolls73]

awesome!. thank you for posting.

[qamarpehti2010]

"KARACHI" BRADFORD NEAL STREET BD5 0BX

[rofldinho]

Remember that you don't HAVE to bother with the blending stage, as it just adds an unecessary step. Most of us asians cook curry without doing that and you'll still get a thin curry once the ingreidents cook and almost melt. I think this restaurant recipe uses the blender for presentation/speed. We'd normally just cook off the onions, then add the garlic/ginger paste (so minced) + chopped tomatoes + meat + salt and continue cooking for a bit longer, it'll end up virtually the same anyway.

[19996669991]

15 cloves of garlic!!!

[TheIronMan987]

@19996669991 lol

[FriendlyIrish]

Thanks Jimmy :)

[JimmyMacJones]

You're welcome.

[noel2711]

It is a great recipe. I cannot agree with the reduction of chilli (powdered or fresh). I used 4 large green Thai chillies which are pretty hot and, cut back- as advised- on the powder to half Tbsp. It would have been better for me with the full Tbsp+ and the powder I use is potent! Just a question of taste, I guess.

[JimmyMacJones]

I liked the hotter version, but everyone else prefers it with less spice. Also, it's not bad with chicken.

[nath909]

@bulldog1776

oh, come on, dont try tell people how to do it. okay, buddy!

[trap0001]

I agree on the chilli, he must have a cast iron stomach or something, he uses far too much for me. Agree with making a day in advance too.

I don't use ghee either. Butter and oil or far healthier and I don't think there's much in the taste difference.

[JimmyMacJones]

No.1 chef in Britain. Just my opinion. :-)

[blameitonbigdave]

made it the other day 4 me and the lads with a few beers.......BEAUTIFUL!! 10\10

[sb321]

very nice, I've been cooking curries for a long time, and never got it that close to an indian restaurant. I will definitely be giving this method a go on the weekend.

Thanks for the upload, much appreciated.

[sb321]

made this today, i cooked in on very low heat for two hours after adding the lamb, and it was awesomely delicious, melt in the mouth.

[mockerlancs]

I've been going to the Karachi since 1976 and it's so cheap and so delicious. It aint posh so don't dress for dinner but it's worth going and make a day out of it. We travel from east Lancashire about once a month. Try the keema or the bhuna.

Karachi Restaurant

15-17 Neal St

Bradford, BD5 0BX

01274 732015

[trap0001]

Never been there but if I'm gigging in Bradford I'll make a point of it. Cheers.

[sb321]

theres also other good restaurants in Bradford

1. Three Singhs

2. Akbars

3. Nawaab

I've been to Mumtaz, but their food was very greasy/oily, but their Naan breads are nice.

[MrJ1MmY94]

@sb321 akbars is way too over priced go to the international near tokyos its nicer and cheaper

[bailaman]

awesome!

[AngryTypingGuy27]

Looks incredibly flavorful.

I think I prefer Rick Stein's cooking over Ramsay's or Oliver's.

[trap0001]

I agree. Ramsay couldn't cook a straight egg 'n' chips, and if he did he'd charge £150 for it. Oliver would just smash the eggs by throwing them at the pan from a great height as he said 'baaang it in.. laaaavly'.

Stein is a chef before he is a star. Like the late Keith Floyd. RIP Keith.

[rofldinho]

@trap0001 lets be a bit respectful here. Ramsay may not be everyone's cup of tea in his style or personality, but he's a top, top chef, and has cooked at a higher professional level than Stein. Ramsay has worked as a no 2 for Marco Pierre White, Albert Roux and Guy Savoy, some of the best Western chefs in the world, and he has considerably higher accolades than Stein. Stein is a much nicer, much better TV chef though, whereas Ramsay is a bit of a sellout and only caters to casual audiences.

[sona2m]

Thank for sharing I cooked this once then I lost the recipe. Thanks a million

[PopolVuh2]

A brilliant recipe, I've cooked it several times, tastes great the day after as well!

[LEONSMURAVSKIS]

going to the karachi curry house soon, too much green in that curry for me though, although I bet it tastes devine!

[getbig]

thanks for sharing.

[titusmusictube]

Many thanks for posting this video.