Authentic curry recipe for the weekend

Authentic curry: Tulip Tandoori's Aguni Korai. SG010713-226NG
Authentic curry: Tulip Tandoori's Aguni Korai. SG010713-226NG
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The focus is on the authenticity and simplicity of the dishes at Tulip Tandoori in Spalding.

Proprietor Murshed Khan says it is this passion for creating unique recipes with quality food – plus talented chefs and efficient waiters – that has earned the restaurant its reputation as one of the best Indian restaurants in town.

Sample the restaurant’s cuisine at Thursday banquet night, costing £10.50 per head, or from the Sunday special menu (served 12noon to 7pm) which is £7.90.

The restaurant is sharing its recipe for Aguni Korai.


250g (9oz) ghee

3 tbsp fresh coriander (chopped)

65g (2½oz) garlic

1 tbsp ground turmeric

1 tbsp red chilli powder

1 tbsp ground cumin

4 medium-sized green chillies with stalks removed

1 tbsp paprika

1 tbsp garam masala

550g (1¼lb) onions, chopped

1 x 400g (14oz) can chopped tomatoes

50g (2oz) fresh ginger, peeled and chopped

1 tbsp salt

900g (2lb) boneless lamb or chicken, cubed

1 tbsp ground coriander

120ml (4fl oz) water

Pinch of ground cumin and freshly ground black pepper/plus Sambuca to serve


Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and light brown.

Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth.

Return the puree to the ghee left in the pan and add the lamb and salt. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced.

Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 30-45 minutes for shoulder or 45-1 hour for leg, until the lamb is tender, adding a little water now and then if the sauce starts to stick. When the lamb or chicken is cooked there should be a layer of ghee floating on the top of the curry. Either skim off or leave as preferred.

Taste the curry and add as much green chilli puree as you wish, according to how hot you like your curries. Simmer for two more minutes.

Stir in the fresh coriander and garam masala, transfer to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper. Just before serving, add 20ml of Sambuca and flambé for a dramatic presentation for your guests.

Serve with rice, Naan breads or poppadoms.