Kabanas Curry

**BigBrand** · 12th October 2013

My mate put this on a forum a few years ago, hundreds of people have had a go and rave about it.

I've not tried it, but Kabanas is a famous curry house in Manchester.

This serves 4 - 6 people or me.

5 pounds (2 kilo - ish) of lamb meat on bone
4 toms (or tin)
4 onions (big ones)
1 tbsp garlic (4 cloves chopped)
1/2 - 1 tbsp ginger chopped
1 tbsp chili powder
1 tbsp danya (ground corriander)
1/2 tbsp garam masala
1/2 tbsp haldi (turmeric)
1/2 tsp salt

Optional :- chopped fresh chilis, cinnamon stick, 3 cardamoms and a few black pepper corns.

This was as dictated to me in 1999 by the lad who makes the pot.
Interesting lack of cumin in this recipe, I would normally add cumin but I concur this recipe does not require it:

Edit :- Added to this post due to me fucking up the server and losing a shit load of pages of this thread. Should of got a Linux box.

Step by Step

Fry the onions in ghee or oil on high, then drop to medium when they start to sizzle. Ghee is better but whatever you do, use loads of it, at least twice what you would think is the right amount.
The onions take fucking ages usually due to the high water content, and it looks like there are load of them but they reduce to next to nothing. Once they are very soft add the garlic and ginger and stir it in for 30 seconds then add all the spices.
Stir this up in the oil then add the lamb and the toms, or a tin of chopped toms if you have no fresh ones and get it all up to boiling point. Add a couple of tablespoons of water if you really need to, but try it without for a bit as it cooks far better without it.

At this point I usually add a few chopped fresh chilis, cinnamon stick, 3 cardamoms and a few black pepper corns. This was never in the original recipe, but they changed it about 5 years ago, and is now in it.

Turn down the heat, put the lid on and keep it low for at least 3 to 4 hours stirring occasionally to stop it sticking. After 2 hours, it looks like it's done but it's fucking lying and needs another hour at least.

Chuck a bit of fresh corriander in when serving if you have some.