Some Like It Hot (Part 2)

I absolutely love all Indian food and love cooking it at home.  Vicky Bhogal's "Cooking Like Mummyji" has become my Bible as far as Indian food goes - but yet again, it's another book that's gone out of print (what is wrong with some publishers?!)!  Vicky grew up in a Sikh family in the Midlands and is on an evangelical mission to popularise what she calls "British Asian cooking".  This is what Asian families in the UK eat at home as opposed to what we're used to eating in "Indian" restaurants.  It is very different to curry house food - lower in fat, fresher flavours and using a surprisingly simple list of ingredients.  The staple ingredients tend to be onions, garlic, coriander, green chillies, turmeric, root ginger, tinned tomatoes and garam masala - these form the foundation of many dishes but the book is full of all sorts of wonderful variations that do taste very different.  I've amended some of the quantities in Vicky's original recipe slightly as she's a little too heavy handed with the oil and salt for my taste.

This dish is medium to hot, depending on whether or not you leave the chilli seeds in (I did and was definitely in need of the cooling Cobra beer that you see in the photograph).  I served it with plain basmati rice and the Cauliflower, Pea and Potato Bhaji in the previous post.  In case you're wondering, "thariwala" is a Punjabi word that describes any curry dish with a runny sauce.  Great for dipping your naans or chapatis in!

Daddy's Thariwala Lamb (serves 4-6)

800g boneless lean lamb, cubed
A splash of vegetable oil (you don't need much but keep stirring the onion to make sure it doesn't burn and stick)
1 large onion, chopped finely
1 garlic clove, chopped finely
1 cup of canned chopped tomatoes, whizzed in a blender (or the same quantity of passata)
1/2 teaspoon ground turmeric
1 tablespoon grated fresh root ginger
2 green chillies, chopped finely
1 teaspoon of salt
4 teaspoons garam masala
2 handfuls of chopped fresh coriander
Juice of 1/2 a lime

1. Gently heat a large frying pan (preferably non-stick).  Place the cubes of lamb in the pan and cook on a low to medium heat until there is no pink flesh to be seen.  When the lamb is pale brown all over, turn off the heat.  Discard the fat by draining the meat in a colander.
2. Heat the oil in a large saucepan and add the onion.  Fry until a deep golden brown and add the garlic (this is my own variation - I always cook the onion first and then add the garlic.  This is because garlic burns very easily and tastes bitter and horrible if it does.).  Cook for a further 1-2 minutes until the garlic has softened but not browned.
3. Turn the heat down and add the tomatoes, turmeric, ginger, chillies, salt, garam masala, a handful of coriander and a good splash of water.
4. When the mixture becomes shiny and the oil separates, add the lamb.
5. Stir thoroughly to coat with the mixture.  Stir-fry for 5 minutes.
6. Add the lime juice and enough boiling water to make a runny sauce for the lamb (not too much, you don't want to end up with soup).  Bring to the boil.
7. Reduce the heat and simmer, covered, on a low heat for 35 minutes.  Sprinkle with more coriander before serving.