Recipe: Lamb Curry with Bombay Potatoes (Indian month)

Feeling ready for a challenge?  This is a recipe that has been a bit of a work in progress over the last week.  It combines a lot of flavours  and takes over an hour and a half to prep and cook. [But I’m sure it’s worth it – Ed.]

You need the following:

  • Two lamb steaks per person
  • Flour for coating and frying
  • Red or white onions
  • Baby button mushrooms
  • Freshly chopped mint
  • Tinned tomatoes
  • pureed ginger
  • pureed garlic
  • pureed chilli
  • pureed tomato
  • Natural yoghurt
  • Canned coconut cream
  • Green pepper (optional)

For the Bombay potatoes:

  • New potatoes
  • Spinach
  • Spring onions
  • One green chilli, de seeded and finely chopped.

For the rice you need:

  • Rice

So, let's do this thing..

You need one small frying pan on heat with a little oil. Fill a dish with flour.  Take a red chopping board, placed over a damp cloth, on a counter.  Dice the lamb into small cubes, and coat it thoroughly in the flour.  Wash your hands and open a window for ventilation, this is where it tends to get a bit smoky.

Fry your cubes of lamb in the oil, until they are all brown on all sides.  Transfer the lamb to a clean plate and set aside.  You can also cover it to prevent contamination by insects and other yucky things. Leave your small pan in the sink to soak with loads of washing up liquid and water.  It will come off easy later.

Take a green chopping board, set us as before. Peel the onions and chop them into wedges.  Take the mint, wash it and remove the leaves, then chop them very finely. Wash the button mushrooms carefully under the tap. Cut the green pepper into strips.

Next, prep work for the Bombay Potatoes...

Rinse the new potatoes in the sink and set them aside.  Boil the spinach leaves in a small pan of water until they wilt.  This kills all the germs and nastiness.  Drain the leaves and transfer to a saucer.

Take half a white onion and dice it very finely on the green board.  Next, de-seed and finely chop the green chilli.  Set all of this aside on a plate. So, that is all your prep work done.  Wash your hands after working with chillies!

Next, take a great big wok or deep cooking pot.  Add a little oil and place on heat.  First add the onion wedges, turn them over and allow them to soften.  Add the mushrooms and stir them in.  Again, let them soften of their own accord.  Add the Lamb and mint next.

Then one tablespoon of garlic puree, one teaspoon of ginger puree, one of chilli and one of tomato.  Stir it all in and allow it to melt.  Add the tin of tomatoes and allow to simmer for five minutes.  Meanwhile, open the can of coconut milk and spoon one spoonful over the kernel (that is the thick white gloopy stuff.  Throw the transparent liquid under it away - you don't want to drink that.  (It is a laxative!)

Stir in the coconut cream and add the mint.  Now add a tablespoon of natural yoghurt.  Reduce heat and allow the curry to simmer gently.

While the curry is doing it's thing, boil a pan of water and boil the new potatoes until they are soft.  Poke them with a knife to check they are soft right through to the middle.  Drain the water and transfer the potatoes to a deep dish.  and crush them up, using a potato masher or a fork.  I prefer a fork, as you don't really want to mash them up too much.  Put a small frying pan on heat with a little oil.  Add the onions, spinach and chillies.  Mind your eyes for chilli vapours, they sting like hell.

Once they have softened and browned a little, add the potato and stir in.  Adding a teaspoon of yoghurt is optional.  And that is your Bombay potatoes sorted.

Boil another pan of water (hey, just rinse out the pan you have already used, save on the washing up).  Add two-thirds of a cup of rice per person.  Bring it to the boil and allow it to simmer until the rice is soft.

Taste the curry, it should have just a nice tang to it.  And the lamb should be just soft enough.  It generally takes about an hour to cook.  Add the green pepper finally, just to give it a little crunch.

Drain the rice and add all three elements to a bowl, and serve for each person. I really hope you enjoy this new challenge (to me, anyway), and let's keep pushing those culinary boundaries at home.

Words & photos by chef Nick Gilmartin who can be contacted on @Nick1975 or find out more here.

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