Aloo Bangun
Potato Aubergine Curry
- medium
- 101.KViews:
- 1 tbsp rapeseed oil
- 800g-1kg lamb chops, trimmed
- 2 large onions, peeled and roughly diced
- 3cm piece ginger, grated
- 6 cloves garlic, peeled
- 1 tsp chilli powder
- 1 tsp turmeric
- 1 heaped tsp cumin seeds, crushed
- 2 tsp coriander seeds, crushed
- 2 tsp Kasoori methi
- 1 tsp salt (or to taste)
- 200g plum tomatoes
- 145ml Greek yoghurt, beaten
- Large handful fresh coriander, chopped
- 1 tsp garam masala
- 2 green chillies, sliced
Method
- Blitz the onions in a blender.
- Heat the oil in a large pan and add the onions, cook on a high heat for about 5 minutes.
- Reduce the heat and leave to cook until the onions start to brown. If they catch on the bottom of the pan, add a little water and continue to cook for about 20 minutes.
- In a blender blitz the ginger, garlic and green chillies and add to the pan once the onions have browned. Stir and cook for a further 5-6 minutes until the garlic is cooked.
- Place the chops into the pan and sear both sides before reducing the heat.
- Blend the tomatoes with a stick blender until smooth and add to the pan
- Crush the coriander and cumin seeds in a pestle and mortar and stir into the pan along with the turmeric, red chilli powder, Kasoori methi and salt.
- Turn up the heat to bring everything up to a simmer, and then reduce the heat.
- Place the lid on the pan and leave to simmer gently for 30 minutes.
- Beat the Greek yoghurt and add a table spoon at a time, mixing in between each spoonful to ensure it is fully absorbed. Leave to cook for a further 20–30 minutes until the meat is tender.
- Add a little hot water if you want more of a gravy, and then stir in the garam masala and top with fresh coriander to serve.
Shaheen..
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