Topic: www.chutneymary.com - recipe from the website

[Yousef]

Taken from the Chutney Mary Website, upper class food http://www.chutneymary.com

The dishes at all our restaurants are very different from those served in the bulk of Indian restaurants, because their dishes are from the homes of regional gourmet families, Maharajas' palaces, and humble wayside stalls. The original recipes have often been prised from friends and the traditional cooks.

We feature on this page a different recipe changing periodically, which represents the authentic tastes of real good Indian food.

Some of these recipes are taken from the book by Camellia Panjabi (click The Creators) entitled "50 Great Curries of India" which is regarded by many as one of the best and most important books yet written about Indian food. (E-mail us if you would like to purchase a copy of this book).

GRILLED LAMB CHOPS WITH
GREEN SPICES AND HERBS

The recipes included here are for grilled lamb chops, grilled after marinating in herbs as would be served at an upscale dinner party in India, except that the meat would be goat which is less fatty but just as tasty. In India the hostess would prepare a mixture of chops and botis, (or small pieces) because the chops are not sufficiently thick.
Accompanying the lamb is mashed potato flavoured with turmeric, ginger, a bit of green chilli and chopped coriander. The traditional way was to mix some bread dipped in water with the mash, make potato cakes and shallow fry them on the griddle. The modern way is to avoid the bread and the shallow frying.

Marinade:

70g coriander with
stalk rough chopped
70g mint leaves
12 leaves rosemary
50g green chillies (long thin variety)
50g ginger

 
50g garlic
1 ? tbs lime juice
1 ? tbs oil
1tbs malt vinegar
1tbs balsamic vinegar
1/3 cup water
12-15 lamb cutlets

Put all marinade ingredients into a small blender and make into as fine a paste as possible
Put lamb into the marinade and leave in the fridge overnight
Bring the lamb back to room temperature. Heat the grill for 10 minutes to its highest temperature. Place the cutlets about 5-7 centimetres away from the heat and grill for 5 minutes on each side for medium, still slightly pink inside

Tumeric & Cumin Mash

200 ml olive oil
1tsp cumin seeds
? tsp tumeric
1kg King Edward potatoes, peeled and quartered
200 ml full fat milk
 

Heat the olive oil in a large kitchen spoon with an insulated handle, over a medium flame and add the cumin seeds. When they start to turn nut brown ? this should take about 2 minutes- immediately add the tumeric and continue heating for only 10 seconds. Keep the oil with the cumin in it to infuse
Boil the potatoes for about 15 minutes. Drain into a colander only after testing that the centre is soft, with a knife. Leave to dry out for 5 minutes
Put back into the pan and mash with a potato masher or a fork. Put on a low heat for a few minutes adding the milk, salt and the infused olive oil through a sieve. Mix thoroughly or whisk until the mash is thoroughly smooth and colour is evenly distributed