Kaalee Mirch Cha Mutton, Moong Dal, “Sag” Aloo and Chapatis

We got a bit over-excited in the ‘ethnic’ section of our local supermarket this morning and ended up with enormous bags of yellow moong dal and chapati flour. With Indian food a given for this evening’s dinner (particularly with an afternoon with IPL cricket on in the background) we just needed to decide on a main course and for that we went back to Camelia Panhabi’s 50 Great Curries of India.

This lamb dish stuck out because it was different to any Indian lamb we’ve cooked before, due to the inclusion of mint. The ingredient list is long but it’s easy to put together, just as long as you’ve got all the ingredients ready before you start. “Mutton” in India usually refers to goat rather than sheep, but as that is hard to get hold of here, we went for lamb – and the recipe actually specified lamb too.

The mint was indeed noticeable in the finished dish and it jarred against the other earthy flavours for me to begin with but as I got used to it, I enjoyed the fragrant lift it provided.

The dal (not pictured) was much soupier in consistency than I’m used to and was heavy on the chilli but it worked well as a dressing for the rice and provided some much needed liquid to the dry curry.

The “sag” aloo was really only there to use up some leftover potatoes and cabbage. We almost forgot about the chapatis but since there isn’t any yeast, they were easy to make at the last minute.

Kaalee Mirch Cha Mutton
Serves Two

1 cup coriander leaves
1/4 cup mint leaves
1/4 cup fresh grated coconut
10 unsalted cashew nuts
3 green chillies
Pinch mustard seeds
2 tablespoons oil
1cm cinamon
2 green cardamon pods
2 cloves
1 onion, finely chopped
2 cloves garlic, chopped
Thumb sized piece of ginger, chopped
500g diced lamb
1/5 tsp turmeric powder
3/4 tsp coriander seed, crushed
1/2 tsp cumin seed, crushed
50ml natural yoghurt
1/2 tbsp lemon juice
1/2 teaspoon black pepper, ground
1/4 tsp garam masala
1/2 tbsp coriander leaves, chopped

In a food processer, blend the coriander leaves, mint leaves, coconut, nuts, green chillies, mustard seeds with 30ml water.

Heat the oil, then add the cinamon, cardamoms and cloves. After 1 minutes, add the onions and saute for 15 minutes until the onions are beginning to brown. Then add the garlic, ginger and lamb. Turn the heat to medium-high and fry the lamb for 5 minutes. Add the turmeric, coriander and cumin powders and stir continuosly for a few minutes so that it is coated with the spices.

Turn the heat down low and slowly add the yoghurt, fry for a couple of minutes. Add the green puree, 200ml water and 1 teaspoon salt, bring to the boil, cover and simmer for 45 minutes over a low heat. Add the lemon juice and check the seasoning.

When ready to serve, sprinkle with black pepper and garam masala. Stir and serve garnished with fresh, chopped coriander leaves.

Moong Dal

200g yellow moong dal
2 large tomatoes, chopped
2 green chillies, chopped
1 inch fresh ginger, chopped
3 cloves garlic, chopped
1/4 tsp turmeric powder
Salt
1 tbs coriander leaves, chopped
8 curry leaves
1 tbs oil

Wash the dal and leave to soak for 15 minutes.

Add the dal to 1 litre of boiling water along with the tomatoes, chillies, ginger, two-thirds of the garlic, the cloves and the turmeric. Return to the boil and add salt. Cook for 30 minutes.

Remove from the heat and blend until the grains are completely mashed. Add the coriander and curry leaves and cook for 5 minutes.

Heat the oil, add the garlic and fry until golder. Pour into the dal and serve.

Sag Aloo
We loosely followed this recipe, increasing the spices and substituting cabbage for spinach since we had some leftover.

Chapatis
Makes four

140g chapati flour
85ml tepid water
1/2 tbsp vegetable oil (or ghee, if you have it)
1/4 tsp salt

Mix the flour, oil and salt. Add the water to make a thick dough. Knead until soft and pliable then set aside for 10 minutes.

Divide dough into golf ball sized pieces, dust with dry flour and roll out until approximately 15cm in diameter.

Heat a frying pan and add oil. Place chapati in pan, cook each side for 90 seconds until small bubbles appear and the chapati has turned brown. Brush with oil and serve.