BBC - Food - Take on the Takeaway

Ingredients

For the rice
1 tbsp vegetable oil
1 garlic clove, peeled and finely chopped
½ onion, finely chopped
1 tsp turmeric
200g/7oz basmati rice, rinsed and drained
½ stock cube, dissolved in 400ml/14fl oz of boiling water to make stock

For the lamb
1 knob fresh ginger, peeled and grated
2 garlic cloves, peeled
½ green chilli, seeds removed, chopped
small bunch fresh coriander, stalks only, chopped
2 tbsp vegetable oil
4 boneless lamb leg chops

For the curry sauce
2 tbsp vegetable oil
2 garlic cloves, peeled and finely chopped
½ onion, peeled and finely chopped
1 tsp turmeric

For the curry sauce (continued)
pinch cinnamon
½ green chilli, seeds removed, finely chopped
200g/7oz canned chopped tomatoes
2 tbsp full-fat natural yoghurt
salt and freshly ground black pepper
½ small bunch fresh coriander, leaves only, chopped, to serve

For the Bombay potatoes
1 large potato, peeled and cubed
½ stock cube
1 tbsp vegetable oil
1 tsp mustard seeds
1 tsp turmeric
1 tsp ready-made chilli sauce
½ small bunch fresh coriander, leaves only, chopped

Step -by-step

1. For the rice, heat the oil in a pan. Add the garlic, onion and turmeric to the pan and fry, stirring, for two minutes. Add the rice and fry for two minutes.

2. Add the stock and bring to the boil. Turn the heat to low, cover the pan and simmer for 8-10 minutes, or until the water's absorbed and the rice is tender. Fluff with a fork, cover and set aside.

Pounding the ginger, garlic, chilli and coriander stalks

3. Meanwhile, for the lamb, place the ginger, garlic, chilli and coriander stalks into a pestle and mortar and pound to a paste.

Spreading the spice paste over the lamb chops

4. Rub the spice paste all over the lamb chops and leave to marinate for 2-3 minutes.

5. Heat the oil in a pan. Add the chops and fry for 5-6 minutes on each side or until cooked through. Remove from the pan and leave to rest on a warm plate.

6. For the curry sauce, heat the oil in a pan. Add the garlic and onion and fry for 1-2 minutes. Add the turmeric, cinnamon and chilli and fry for 1-2 minutes.

7. Add the chopped tomatoes and bring to a simmer. Simmer for 3-4 minutes.

8. For the Bombay potatoes, place the potato cubes in a pan, cover with water and crumble in the stock cube. Bring to a boil, cover, then simmer for five minutes or until tender. Drain in a colander.

9. Heat the oil in a pan, add the mustard seeds and fry for 1-2 minutes (do this carefully - they will 'pop' when ready). Add the turmeric and cook for another minute.

10. Add the potato cubes and shake the pan vigorously. Drizzle with the chilli sauce and stir to coat the potatoes evenly. Stir in the coriander leaves.

11. To finish the dish, cut the lamb into chunks and add to the curry sauce. Bring back to a simmer then turn off the heat. Stir in the yoghurt and season, to taste, with salt and freshly ground black pepper.

12. To serve, pack some rice into a lightly oiled cup and turn out onto a serving plate. Place the curry alongside, sprinkle with the coriander and serve with the Bombay potatoes.


		Chef Atik Rahman and the Inn-Dian team have the following advice on how to pack lots of flavour into your Indian dishes: 1. Make a vegetable stock or 'onion gravy' out of onions and tomatoes. Add this to your sauces to give moisture and extra flavour. 2. When making Bombay potatoes, pre-cook them by roasting them in a medium oven for about 20 minutes before frying them in a pan with spices. 3. For the best flavour, toast and grind your own whole spices. Add spices such as cumin, coriander and fenugreek seeds to a dry frying pan. Cook until toasted and aromatic, then grind in a coffee grinder or pestle and mortar.

Take on the Takeaway

Ingredients

Step -by-step

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