Aloo Gobi Mash with Lamb Balti Curry
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!
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.