This is an homage to our local curry house, which has put up with our awkward dietary requirements for the last 8 months or so, never complaining when we swap bread and rice for extra veggie sides (even when there’s a deal on). I’m not sure what sort of curry this is, so I shall call it “lamb curry a la Roxy”, complete with cauliflower bhaji and courgette pakoras/fritters.
The curry serves 4, but us two managed to munch our way through all of the pakoras and cauliflower, so make extra if you’re serving more people.
For the lamb curry a la Roxy:
500 g diced lamb shoulder
4 onions, sliced
4 large cloves garlic
6 – 10 dried kashmiri chillies (depending on how hot you want it), soaked in warm water for a few minutes
2 medium tomatoes
A chunk of ginger (about 5 cm)
1 tsp cumin seeds
4 green cardamom pods
2 black cardamom pods (just for the hell of it)
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
1 tsp salt
1 tsp ground black pepper
1/2 tsp ground cinnamon
1 small aubergine, chunked (optional)
Lots of ghee for frying
For the cauliflower bhaji:
1 cauliflower, cut into florets and steamed/boiled until almost cooked
1/2 onion, finely sliced
2 cloves garlic, sliced
1 medium tomato, chopped
1 tsp mustard seeds
1 tsp turmeric
Ghee for frying
For the pakoras:
1 large courgette, diced
The other half of the onion from the cauliflower, finely sliced
2 tbsp curry powder (whatever you have to hand, I went for madras as it was in my cupboard)
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp tomato puree
Ghee or lard for frying (I ran out of ghee so I used lard for porky pakoras – or porkoras, if you will)
First, prepare the curry. Place the garlic, ginger, tomatoes and kashmiri chillies in a blender and blend to a fine paste.
Heat a large saucepan and add the cumin seeds and cardamom pods. Fry until the seeds start to dance in the pan, then add the ghee (about 2 tbsp) and the onions. Fry for 5-10 minutes, until the onions are soft. Depending on how dark you want your finished sauce, you can cook the onions on a high heat to brown them, or fry them gently for a paler sauce (that’s what I did). Add the lamb and stir-fry for a couple of minutes. Add the spice paste, fry for a minute, and then add the ground spices, the salt and the pepper. Add enough water to cover the lamb, bring to a simmer, then cover and cook on a loooow heat (use a diffuser if you have one) for 1.5 hours.
Add the aubergine (if using) and simmer for a further 30 minutes, removing the lid and turning up the heat for the last 15 mins.
Meanwhile, prepare the ingredients for the cauliflower bhaji and pakoras. For the cauliflower bhaji, steam/boil the cauliflower until just tender. Set to one side. Fry the onions in ghee for a few minutes, until soft. Add the garlic, tomato, turmeric and mustard seeds and stir-fry for a few minutes until the tomatoes start to break down. Add the cooked cauliflower and stir well. Cover and cook for 5 minutes until everything is properly cooked.
For the porkoras, place the courgette, onion, eggs, curry powder, tomato puree, salt and pepper in a bowl and mix thoroughly.
Heat enough ghee/lard in a frying pan to shallow-fry the pakoras (about 2 cm up the side of the pan). Once the fat is hot (test by dropping in a small amount of batter – if it puffs up it’s hot enough), add spoonfuls of the pakora mixture to the pan. Fry for about 3 minutes on each side (keep an eye on the heat, don’t let the fat get too hot) until the courgette is tender and the pakoras are golden, then fry the next batch.
Serve everything together, and use the pakoras to soak up the curry sauce!