There is nothing like a takeaway curry but it is a huge amount of fun to try and replicate it. This is one of Gordon Ramsay's and it is brilliant. There are a lot of ingredients but they all add up to something rather fab.
Ingredients
Method
Brown the onions and garlic in olive oil. Add the meat and brown off. Now add the ginger, cloves, cinnamon, pepper, bay leaves, tumeric, cumin, cayenne pepper and coriander. Give it all a good stir. Add the yoghurt and the water. Stir and bring to a simmer. Now cook in the oven for 2 hours at about 180.
When the meat is nice and tender, take it out and then pop the spinach and garam masala in - cook on the hob for about 5 minutes (until the spinach is done). Season and serve with rice, papadums and anything else you can get (perhaps an onion bhaji).
NB. I was using an AGA to cook this and it took 1.25 hours for the curry but we reckon the oven is at 225 (i.e. insanely hot). However, 180 should do it for a normal oven.
- 1 large onion
- 3 cloves of garlic
- 1.085kg Lamb
- About 5-6cm ginger, peeled
- 10 cloves
- 1 ten centimetre cinnamon stick
- A good load of black pepper
- 4 bay leaves
- 1/2 tsp tumeric
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 2 tsp ground coriander
- 200ml plain yoghurt
- 450ml water
- 200g spinach
- 2 tsp garam masala
- Salt
Method
Brown the onions and garlic in olive oil. Add the meat and brown off. Now add the ginger, cloves, cinnamon, pepper, bay leaves, tumeric, cumin, cayenne pepper and coriander. Give it all a good stir. Add the yoghurt and the water. Stir and bring to a simmer. Now cook in the oven for 2 hours at about 180.
When the meat is nice and tender, take it out and then pop the spinach and garam masala in - cook on the hob for about 5 minutes (until the spinach is done). Season and serve with rice, papadums and anything else you can get (perhaps an onion bhaji).
NB. I was using an AGA to cook this and it took 1.25 hours for the curry but we reckon the oven is at 225 (i.e. insanely hot). However, 180 should do it for a normal oven.
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