Trying to get ahead by making it ahead! Lamb with Potatoes (Aloo Gosht Salan)

 

 

I so love Aloo Gobi. Frankly, I'd eat that over many meat curries but, you know, I can't be selfish and I need to think of the man in my life who believes that his curry should have a bit of meat in it. That would be you, Phill. So, this recipe seems the ideal sort of compromise - where I get the soft potato (though alas, no cauliflower) which has absorbed the gorgeous spices that a good curry should be full of, and Phill gets the meat, in this case, some cubed lamb leg steaks.

 

I had already waxed lyrical about the amazing Atul Kochhar recipes that I have prepared, namely here, and this recipe did not disappoint. And, in the spirit of my trying to get my an appropriate work/life balance, my efforts at trying to cook this and some other meals (which no doubt will be coming to a blog near you soon) to get ahead so I am not resorting to take aways and other assorted cack during the week , it is pleasing that curries lend themselves to this situation most gloriously, as they taste better a day (or two) after.  Hurray! And as I have not managed to convert either Lola or Finn completely to the glories of a good curry just yet, it means that I can put this in the oven to warm through whilst I prepare something which is more appealing to them.

 

This does have a bit of a kick which tends to hit you when you believe that there is no more spice to be had. Well, I say 'kick'; if you are one of those who relishes in the idea of glowing whilst eating a curry (you know who you are Vindaloo people!!) you will probably see it more as a gentle nudge more than a kick but it's all relative. If you prefer flavour without punch, lessen the quantity of the chilli powder.

 

Lamb with Potatoes (Aloo Gosht Salan) adapted from Simple Indian by Atul Kochhar

 

Serves mum and dad twice

 

Ingredients:

 

600g boneless leg of lamb, cubed

4 tbsp. vegetable oil

2 tbsp. finely chopped ginger

2 bay leaves

4 cloves

2 black cardamom pods

1 1/2 tsp cumin seeds

4 medium onions, finely sliced

11/2 tsp red chilli powder

1 1/2 tsp ground coriander

1 1/2 tsp turmeric

4 medium potatoes peeled and cut into wedges (the original recipe suggests 2, but I love spuds!!)

1 lamb stock cube (my addition)

1/2 tsp salt, or to taste

4 spring onions, trimmed

1 red pepper, cored, deseeded and cut into strips

200g tinned tomatoes (original recipe suggests 3 tomatoes)

1/2 tsp garam masala

1 tbsp. chopped coriander leaves

 

Method:

 

 

 

Heat the oil in a suitable pan. Add the ginger and saute for 30 seconds or so until fragrant, and then add the bay leaves, the cloves, the cardamom pods and cumin seeds. Saute well until the spices start to fizz and crackle. Then add the onions and cook them until they are golden brown.

 

Add the lamb to the onion mixture and cook for about 10 - 15 minutes to seal and brown the meat.

 

Stir in the chilli powder, the coriander and the turmeric.

 

 

 

Add the potato wedges and saute for about 2 to 3 minutes. Add the stock cube, dissolved in 200ml of water, plus a little salt.

 

Bring the mixture to a simmer and cook gently for 15 minutes or so or until the potatoes are tender.

 

 

 

Meanwhile, cut the spring onions into 2.5cm lengths and the red pepper into strips. Add these to the pan with the tomatoes and cook for about 10 minutes or until the lamb is tender.

 

 

 

Serve, sprinkled with garam masala and coriander and with rice, or indian bread.

 

 

 

No, not a description of me after Sunday Lunch - A Full Tart

 

 

Just because I haven't been blogging as frequently as I might like, it doesn't mean I haven't been cooking and this particular recipe was a success, though it does differ somewhat from the original recipe as I kinda made do with what I had, but I was happy and confident to experiment with what I knew was a reliable basic recipe because it is of Ottolenghi origin.

 

For some reason, though I wasn't wrong to do this, I bought a bag of roasted Mediterranean vegetables in the supermarket and after rediscovering them in the freezer, I decided to roast about three quarters of the pack with a little olive oil, seasoning and thyme to use as the filling for this full tart. Plus, personally, I think sweet potato is a weird vegetable. I am not sure I even like it in soup, let alone as something identifiable in a quiche. Each to their own.

 

The weather here of late has been really amazing! Normally I cook something Mediterranean inspired as a form of escapism and as a stark contrast to the rain teaming down the windows during the Summer months. However, sat outside on a balmy evening, with a glass of something, bit of salad, a sense of luscious well being - you could be sat somewhere with the Mediterranean lapping up against the shore rather than somewhere in northern England. How wonderful this country could be with some decent weather!

 

Full Tart, adapted from 'Plenty' by Yotam Ottolenghi

 

Serves 4 - 6

 

My adaptations in red

 

Ingredients:

 

                                                  1 red bell pepper                                                  

1 yellow pepper

                                                100 ml olive oil                                                

1 aubergine, cut into 4cm dice

salt and black pepper

1 sweet potato, peeled and cut into 3cm dice

1 small courgette, cut into 3cm dice

(or, replace the above vegetables with approximately 3/4 bag of frozen Mediterranean vegetables)

2 medium onions, thinly sliced

                                              2 bay leaves                                                  

300 g shortcrust pastry (I used shop bought and had some left over which I froze)

8 fresh thyme sprigs, picked

                                              120 g ricotta cheese                                               

120 g feta

7 cherry tomatoes, halved

2 medium free-range eggs

200 ml double cream

 

Method:

 

 

 

If you are using fresh vegetables then follow the directions below, Otherwise, open the bag of vegetables, scatter them on a baking tray, drizzle with olive oil, season and sprinkle over some herbs. Roast for about 20 - 25 minutes at 220C or until the edges of the vegetables have started to caramelise, and then head to the instructions for the pastry, or...

 

Heat the oven to 230C/gas mark 8. Cut around the pepper stalks, then lift out and discard, along with all the seeds. Put the peppers in a small ovenproof dish, drizzle with oil and put on the top shelf of the oven.

 

Mix the aubergine with four tablespoons of oil and season. Tip into a big baking tin and place on the shelf below the peppers. After 12 minutes, add the sweet potato, stir and roast for 12 minutes more. Now add the courgette, stir and roast for a further 10–12 minutes. By now, the peppers should be brown and the vegetables cooked. Remove everything from the oven and turn the heat to 160C/gas mark 2½. Cover the peppers with foil and leave to cool; once cool, peel and tear into strips.

 

 

Meanwhile, heat two tablespoons of oil in a frying pan on medium heat. Sauté the onions with the bay leaves and some salt for 25 minutes, stirring occasionally, until brown, soft and sweet. Discard the bay and set aside.

 

 

 

Grease a 22cm loose-bottomed tart tin. Roll the pastry to a 3mm-thick circle large enough to line the tin with some overhang. Press it into the edges. Line with baking parchment and fill with baking beans. Bake blind for 30 minutes, lift out the paper and beans, and bake for 10–15 minutes more, until golden brown.

 

 

 

Remove and allow to cool a little. Spread the onions over the bottom, then top with roasted veg.

 

 

 

Scatter over half the thyme, dot first with small chunks of both cheeses and then the tomato halves, cut-side up.

 

 

 

Whisk the eggs and cream with some salt and pepper, and pour into the tart; the tomatoes and cheese should remain exposed. Scatter the remaining thyme on top.

 

Bake for 35–45 minutes, until the filling sets and turns golden.

 

 

 

Rest for at least 10 minutes, then trim off the excess pastry, remove the tart from its tin and serve.