Make Your Own Lamb & Spinach Karai

Rick Stein visited The Karachi Restaurant in Bradford and came away with a great recipe for Lamb & Spinach Karai. Watch this repeat video from Saturday Kitchen and have a go. Doesn't have to be lamb and spinach of course, my brother-in-law tried it with chicken (no spinach) and it was just as good.

Category:

Education

Tags:

• recipe
• ingrediants
• indian
• pakistan
• curry
• karai
• rick
• stein
• how
• to
• make
• karahi
• balti
• tikka
• masala
• authentic

[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.

[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.

[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!

[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.

[gazbo91]

made it

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

[MrJ1MmY94]

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

[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]

@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.

[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.