Lamb Pathia
TA-style pathia with smooth sauce and no chunky vegetables. Colour comes from the Kashmiri chilli powder.
Serves 2
INGREDIENTS (all tsp, except lemon juice, are rounded)
400g pre-cooked lamb chunks
45ml oil
2 whole cloves
2 tsp mix powder
2 tsp kashmiri chilli powder
0.66 tsp salt
1 tsp kasuri methi (dried fenugreek leaves)
2 tsp garlic paste
1 tsp ginger paste
500ml base gravy
4 tsp mango chutney
3 tsp tomato ketchup
4 tsp tamarind sauce (East End, mild)
3 tsp lemon juice
METHOD
Heat and simmer the base gravy in a small pan
Heat 45ml oil on medium heat in a large frying pan or wok
Bash the cloves and add to oil
Add spices, garlic, ginger, methi, salt - fry 30 seconds
Add a couple of ladles of base gravy and let it bubble and spit for a minute
Add lamb
Add mango chutney, tomato ketchup, tamarind sauce, lemon juice
Add remaining gravy
Give it a good stir and cook 3 minutes
You may wish to "rescue" the cloves before serving as some find them unpleasant to bite on
"Bash the cloves and add to the oil" is an interesting (and unusual, as far as I know) way to start a BIR dish. May I ask what led you to that idea, BG ?
** Phil.
I bash the cloves to let the aromatic flavour out more quickly in the hot oil; I'm not cooking them with star anise, cinnamon stick, other whole spices etc. as per traditional Indian just going for a flavour hit quickly.
OK, interesting. I find cloves too strong for my taste, so use at most one or two in a pulao; I am not sure what my reaction would be to finding the flavour in the curry itself.
** Phil.