Lamb Curry, Pan Fried Bihari Potatoes and Red Rice

jamesmartinchef.co.uk

Andy Taylor

Atol Kotcher

1 kg lamb shoulder shank, cut into small pieces on the bone (or use Lamb Henry)

75 ml rape seed oil (mustard oil)

3 Indian bay leaves

2 cloves

2 dried red chillies

600 gm thinly sliced onions

2 small whole garlic

Salt to taste

500 ml water

subheading: Spice paste - Blend all the spices in together with ½ cup water:

3 medium tomatoes, chopped

12 cloves of garlic, peeled

2 inch ginger, peeled and chopped

2 green chillies

1.5 tsp cumin seeds

1 tsp turmeric powder

1 tbsp mustard paste

2 tsp red chilli powder

2 tbsp coriander powder

10 black peppercorns

3 to 4 tbsp rape seed or mustard oil

Garam Masala Powder - Blend all the spices together.

4 green cardamon

2 cloves

1 cinnamon stick

subheading: Lamb curry garnish:

Chopped coriander

Ginger julienne

subheading: Pan fried Bihari Potatoes:

500 gm king Edward potatoes, peeled & cut into fingers or chips, wash them well

2 tbsp rape seed oil

4 cloves of garlic, sliced

2 green chillies, sliced in half

1 tsp cumin seeds

½ tsp onion seeds

½ tsp mustard seeds

A pinch of asafoetida

½ tsp turmeric powder

1 tsp red chilli powder

Salt to taste

subheading: Red Rice:

500 gm red rice

Salt to taste

1.2 litres of water

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