Comments on: Karachi Restaurant’s Lamb + Spinach Karahi

By: naomi

naomi — Thu, 15 Dec 2011 18:30:59 +0000

I am going to make this tonight,just waiting on my fella coming home with the lamb. I am a lamb karahi freak I absolutly love it asian style. I will fill u in o the taste, hope fully it is as good as what I’m used to buying from the resturants I visit.

By: Dave

Dave — Wed, 23 Mar 2011 10:16:57 +0000

I agree with Steve, as good a recipe as Rick’s is you are’nt going to end up with a curry like you get in the Karachi, but don’t dismiss it too much Steve you could do a lot worse and probably have!
Also why hasn’t John posted his fantastic curry recipe he was given by the Asian Lady in Bradford?
I do think British people try to cook curry too quickly and end up chewing on tough meat.

By: steve

steve — Mon, 04 Oct 2010 16:54:39 +0000

i have known the karachi and eaten there for many years on top of that i am a top chef and have owned restaurants all my life and i am telling you those ingredients dont make a karachi lamb curry lots of things and know how missing

By: sukyb

sukyb — Thu, 02 Sep 2010 22:06:44 +0000

Nice recipe, I’ve got a copy of the video downloaded to my desktop if you want a copy. Send me an email.

By: Tom

Tom — Wed, 12 May 2010 22:58:43 +0000

Just cooked this tonight as my first homemade curry – was really delicious! I used 2 green chillies but I think one would be better – it seemed to overpower the other flavours a little, even though I enjoy the hotness!

It really looks great when you see the ghee rise and it’s all bubbling away.

Was the inauguration of our new blender too – a fitting maiden dish for it.

By: matt

matt — Sun, 04 Oct 2009 19:08:05 +0000

Hi Imz, thanks for the video, worth checking out for those who haven’t seen it.

Anne-Marie, I definitely agree – it’s one of the best curries I’ve made too. Handy to know your alternative steps worked too.

John – I’d love to know how it turns out compared to the ‘authentic’ karahi. I have to confess to not yet having visited the Karachi, I was really fascinated by the technique used though.

By: John

John — Mon, 21 Sep 2009 15:28:52 +0000

I have eaten at the Karachi for 40 years and i have to say the karahi lamb and keema curries are superb and always consistent. I have not tried making it from this recipe yet as I have a fantastic recipe from an asian lady in Bradford which is the best ever but I will try it out an as an avid Karachi fan I will post my verdict as against the restaurants version

By: Anne-Marie Sonko

Anne-Marie Sonko — Thu, 10 Sep 2009 17:53:08 +0000

Hi There – I followed Rick Stein’s recipe and it was the most delicious curry I ever made (my son says so so it must be true!). I do not have a blender so I grated the onion to make it very fine, finely chopped the tomatoes and simply threw in some frozen spinach – which is pretty much as a puree once it cooks for a minute or two. I did not have fresh ginger so used a sprinkle of dried – Other than that I followed the recipe and method and still it was completely delicious so dont be put off if you cant follow to the letter and use my alternative options – I am cooking tonight and still have no blender but do have “lazy ginger” and some fresh spinach for the end so looking forward to the end result!!

By: imz

imz — Sun, 19 Jul 2009 02:28:34 +0000

Hello there, I came across your blog by chance coz iv been up all night (3.30 am right now!) looking for karahi recipes. I found the video to the rick stein karahi so here’s the link :

http://www.youtube.com/watch?v=UI8i9eTbFSE

By: Not Delia

Not Delia — Mon, 29 Jun 2009 20:35:27 +0000

Wow, I must try this. It looks and sounds delicious. I’ve been to Pakistan (lived and worked there for a couple of years). The food is delicious, I actually prefer it to authentic Indian. Of course, as we both know, British Indian curry is a whole different matter.