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.