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Aloo Gobi Mash with Lamb Balti Curry

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As far as I can tell, Balti curry is second in line after chicken tikka masala for least authentic. Because of this, Mandi and I decided to just wing it and make the recipe as we felt it should be. The results were pretty tasty! This is the first time we used all these new spices. I have been searching high and low in Bermuda for Indian ingredients and I finally found them! I can't really gauge my audience's like or dislike for curries, but I get the feeling a lot of you don't like them! This is because every time I post Indian or Thai food, no one seems to comment. What's up with that? Talk to me people. There is going to be a bit more posts in the next few weeks from the curry department, because of all these spices we found, but also because of another surprise we can't wait to try this weekend!


This powder is for the balti curry.



On the left is the mustard, fenugreek powder you just saw me make, on the right is garam masala, seen here.



A nice chunk of lamb. This was a cut I had never seen before. Any stewing lamb will work. Cut it into chunks and brown the edges.



Onions and garlic chile paste in with the mustard spice blend and a pinch of garam masala.



Some coconut milk, curry leaves, and more of the mustard spice. This is when you should be tasting it because the meat is not in the pot.



Add the meat back in and some red peppers. Throw this in the oven at 300 for 2 hours.



Now we are onto the Aloo Gobi. I don't love Aloo Gobi at Indain resturants. This seemed weird to me because I love potatoes, and I love cauliflower. I think I have narrowed it down to 3 culprits. 1, I don't like big potato chunks. 2, The cauliflower is usually too cooked for my liking. 3, the whole mess is an odd yellow turmeric color. This would be fine but it almost seems to me like you can't even tell cauliflower from potato from other unspecified ingredient while you're eating it! My solution to kill all 3 of those birds, was to mash it!



Onions in.



Garam masala and garlic in.







Remember we made this powder a few weeks back? This time we bought it though.





We followed the recipe all the way to this point. Then we added a bunch of water and covered it. Let it come to a boil then uncover and simmer letting the water reduce and the potatoes and cauliflower become tender. More tender than they should be for a normal aloo gobi.



Peas went in 2 minutes before mashing.





The mashed Aloo Gobi forms the base of the plate.





The lamb has simmered for 2 hours and is meltingly tender. Put a few pieces on top of the mash.





Really tasty. Flavors and spices new to our kitchen. Interesting combo of textures. This meal was a great success.








The Recipe for aloo gobi is from this website. I love this video and loved the way the food came out! Make it their way, or add some water and cook it down more to mash it my way.

For lamb balti curry, we sort of threw stuff in the pot as we felt. There are many different recipes online that are completely different so we decided to just make our own since it is such a non-authentic dish to begin with. The word Balti actually means the dish curries are served in! We started by putting a tablespoon of fenugreek seeds, and mustard seeds in a spice grinder with about 20 dried curry leaves. Blend that to a powder. Cut up some stewing lamb pieces and brown them in oil. Remove from pan add diced onions and cook till almost brown. Add mustard fenugreek powder and garlic chile paste. Add 3 tablespoons of water to get the brown bits off the bottom of the pan. Add a few tablespoions of coconut milk, some curry leaves, and a few teaspoons of garam masala. Add the lamb back into the pot, cover and simmer or place in the oven at 300 for 2 hours.


11 Comments

Oh my goodness, this looks so good. I just LOVE curries and Indian food. I want to make some myself but it's a bit intimidating.

Both dishes look incredible!!! Salivating as I write and its only just past breakfast time!

Thanks for sharing...

dang. i have a weakness for potato things.......yum. i want indian food now for lunch. but i'll i have is the freakin mall.

I am not sure about making curries. I like the ones I have eaten, but never seem to have all the spices around, and they probably would give my husband heartburn. I like ordering them at restaurants, and especially like Chinese shrimp curry, which is a very simple dish compared to the ones I have seen here on your blog.

I LOVE Thai Green Curry, and even though the way this looks isn't too appealing, I bet it would be delicious. The potatoes and beef and tomatoes and garlic... yum.

Naum!
This looks so amazing! A PERFECT late night dish!!! Gonna make some right NOW!

Amazing. Tell me how to make more curries. And how legit are the ones I see in the jars at Whole Foods? I just found this website. Who the hell are you and why am I just reading about you?

Hey, I found your site with stumble, and I've been looking through your recipes. It all looks amazing! I haven't tried making anything, yet. But, I do plan on it! The pictures could be a great help I'd imagine. Can't wait to try some recipes out. This particular one especially looks delish. I love Indian cuisine.

your food looks sooo discusting but its the better!!!!!XD

Keep up the curry posts! I haven't seen anything on your blog that I wouldn't try at least twice. I often wonder why people join and follow a food blog who are afraid to eat something new and exciting? That's just me, though, I'll eat pretty much anything that won't eat me first.

:)

very nice. you know sometimes you can try using whole garam masala instead of powder. this way you only get the flavour instead of having to eat it. also whole garam masala has a fresher taste. just fry in the beginning with onions.

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