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Serves
6
Author Notes
This is a recipe that I came during when I used to be researching for my cookbook, The London Cookbook. Don’t be extend by the long list of ingredients! Most are spices and easily added.
This recipe, from Vivek Singh, the chef-proprietor of London’s Cinnamon Kitchen and Cinnamon Membership, takes a British traditional and presents it an Indian twist. It’s well-known more appealing than any other Shepard’s Pie I’ve ever eaten, whereas still offering the comfort expected of this outdated faculty dish. The cardamom presents it warmth, the chili warmth—the basis vegetables, an earthy designate of candy.
Rogan Josh, Persian in foundation, is a Kashmiri dish. No, it is not the name of any individual, as I first assumed, but reasonably of the aromatic lamb curry that kinds the flawed of this dish. It occurs to poke exceedingly successfully with a frigid faded ale.
—Aleksandra Crapanzano
Substances
- Pie Substances
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2 tablespoons
vegetable oil
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4
cloves
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2
bay leaves
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2
green cardamom pods
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1
gloomy cardamom pod
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2
dried purple chillies
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1 teaspoon
cumin seeds
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2
garlic cloves, chopped
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3
onions, 2 finely chopped and 1 sliced
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1 teaspoon
salt
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1 pound
boned leg of lamb, diced
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1 1/2 tablespoons
ginger and garlic paste
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1 1/2 cups
inventory or water
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2 teaspoons
purple chilli powder
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2 teaspoons
floor coriander
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2 teaspoons
floor cumin
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1 1/2 pounds
lean lamb minced/floor
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2 tablespoons
tomato purée
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1 tablespoon
unsightly yogurt
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1/2
candy potato, peeled and finely diced
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1/2
celeriac, peeled and finely diced
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1/2
turnip, peeled and finely diced
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2 teaspoons
chopped contemporary coriander leaves and stalks
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For the spice mix:
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3
green cardamom pods
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2
celebrity anise
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2
cm fragment of cinnamon stick
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1 teaspoon
fennel seeds
- for the potato topping:
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1/2 pound
floury potatoes, peeled and quartered
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1/2 teaspoon
floor turmeric
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A pinch of salt
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1 tablespoon
butter
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1 tablespoon
cheddar, grated
Instructions
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For the potato topping, add the potatoes to a pot of boiling water with the turmeric and salt. Cook till tender. Drain, then mash them with the butter and cheddar cheese.
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Heat the oil in a successfully-organized, heavy-bottomed pan and add the cloves, bay leaves, the three cardamom pods, chillies and cumin seeds. When the seeds crackle, add the garlic. Cook till golden, then add the onion and 1 teaspoon salt. Cook, stirring, over a medium warmth for 4–6 minutes, till translucent.
- Add the diced lamb, ginger and garlic paste and cook dinner, stirring, on a medium-excessive warmth for 4–5 minutes, till lightly browned. Decrease the warmth, add the inventory and simmer, uncovered, for Half-hour.
- For the spice mix, toast the total spices and fennel seeds in a dry frying pan on medium warmth for 1-2 minutes till the aromas are released. Bear from the pan and grind or pound them to a blinding powder. Space apart.
- After the lamb has cooked for Half-hour, add the chilli powder and floor coriander and cumin and trip for 5 minutes on a medium-low warmth. Add the minced lamb and tomato purée and trip within the yoghurt.
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Preheat the oven to 400F.
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Cook for another 20 minutes till the meat is tender. Add the candy potato, celeriac, turnip, sliced onion and the spice mix and cook dinner for a further 5–8 minutes till the vegetables are tender. Test seasoning and trip within the contemporary coriander.
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Transfer to a deep pie dish and high with the mashed potato. Bake for 10–12 minutes or till golden on high. Encourage with a green salad.