Gunpowder Potatoes, once you’ve made the spice masala, cooking this dish the second time around is much quicker. Even if you’re starting completely from scratch, know that this dish is extraordinary and absolutely worth the effort. It’s not even a huge effort really, but it’s not an onions-spices-tomatoes-and-you’re-done kind of curry. You need to marinate the lamb, heat and grind the spices, babysit the onions and simmer the sauce for several hours.
I used a lot less pepper than the specified 13g (3g long pepper, 10g black pepper) because:
I know the dish is called Lamb Pepper Fry but I chickened out with the pepper and it still tasted divine.
The recipe in the book recommends serving this curry with parathas and casually mentions that frozen parathas can be purchased at a good Indian grocer. My local in Norwich stocks all kinds including flavours like garlic, onion and aloo gobi. Parathas are my favourite of all the Indian breads and now there are multiple stacks of portioned, rolled out paratha dough sitting in my freezer, waiting for a dry, hot pan to transform them into light, flaky delicious bread in less than five minutes. This was life changing information for me so I felt it important to share.
I’ve included the instructions to make garlic and ginger pastes. As long as you use fresh garlic and ginger and store the pastes in sterilised jars, covered with a layer of oil, they’ll keep in the fridge for 10 days.
I don’t bother washing my food processor between making the pastes. I start with garlic and once I’ve made the paste I scrape it out of the bowl using a silicone spoon, give the blade a quick rinse, then carry on with the ginger paste. Generally whenever I cook with ginger I’ll also use garlic so I don't mind if the ginger paste is slightly contaminated but I like the garlic paste to be 100% garlic as I use it for other cuisines.
Dishoom: From Bombay with Love (affiliate link)
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