Lamb Karahi - From one Hari to another...

I owe Hari Ghotra (my new favourite chef) a lot, as it was this curry that inspired me to create Korma's a Bitch. It's the best lamb curry I have ever made bar none and I think that's down to steaming the meat with garlic, ginger and salt instead of frying it. I was petrified it would burn, as my pans have a tendency to ruin everything - even on the lowest setting - but no oil made such a difference.

Also, I rarely use butter to fry anything (other than omelettes!) but using it to cook the masala made the sauce rich and sumptuous and it actually ended up tasting more like a restaurant curry than a home-cooked one.

If you love your lamb tender and aren't a fan of creamy curries, I urge you to try this.

Be sure to visit Hari Ghotra's page and check out all her other recipes: www.harighotra.co.uk

Lamb Karahi: http://www.harighotra.co.uk/indian-recipes/mains/lamb-karahi-curry

Full recipe below:

Ingredients:

• 1 tbsp ginger, grated

• 1 tsp salt

• 600g lamb neck fillet, trimmed and cubed

• 5 whole garlic cloves, peeled

Masala:

• 2 tbsp butter

• 3 fresh tomatoes, finely chopped

• 1 tsp turmeric

• 2 chillies, chopped finely

• 3 tsp coriander seeds, crushed

• 3 tsp of cumin seeds, crushed

• 1 tsp red chilli powder (optional)

• 1 onion, finely sliced (I used red onions, purely for prettiness)

• 2 whole chillies, sliced lengthways

• 1 tsp garam masala

• Handful coriander, chopped

Method:

1. Place the diced lamb into a pan with garlic, ginger and salt and put the lid on the pan. Leave to cook on the lowest heat setting for 30-50 minutes until tender. Please do not worry I promise it will not burn, it will just cook gently in its own juices until it is beautifully soft and has drawn in all the garlic and ginger flavours. Stir occasionally.

2. In a karahi/wok heat the butter, add tomatoes and turmeric then fry to create a thick masala paste.

3. Add the chopped chilli, crushed cumin and coriander seeds, red chilli powder and then fry for a few minutes.

4. Stir in the cooked lamb with all the juice from the meat into the karahi/wok and begin to stir-fry with the tomato masala. After a few minutes add the sliced onions and halved chillies.

5. Stir fry the meat until the sauce thickens and you are left with it clinging to the meat entwined with delicious chunky slices of onion.

6. Sprinkle in the garam masala and a handful of coriander to serve.

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