This, I’m reliably informed, is a the Gujerati take on the dish. It’s gorgeous but very yellow. You do not want to eat this and then wipe your hands absent-mindedly on that nice white shirt.
- 1lb whole new potatoes
- 1 tsp ground turmeric
- vegetable oil
- 2 whole dried red chillies (sub for dried red peppers if cooking for the smalls)
- 6 curry leaves (or more, if they’re only tiny)
- 2 onions, finely chopped (what’s a Magimix for!)
- 2 green chillies, deseeded and finely chopped (omit for the smalls).
- Small handful of coriander leaves, roughly chopped
- 1/4 tsp asafoetida (get whichever kid is nearest to give this a good sniff. The German name translates as “devil’s dung”)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon onion seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon caraway seeds
- Lemon juice, to taste.
0, Large saucepan on the hob, medium heat, kettle boiled and ready. Lamb and orange curry should be at the “simmer for 45 minutes” stage.
1, Clean the new potatoes but do not peel. A good scrub is all they should need
2, Dice the potatoes – 10mm chunks or thereabouts. You want them to cook quickly.
3, Par-boil the potatoes along with a good amount of salt (no, more than that. Bit more? Yep) and 1/2 teaspoon turmeric. Should take about 10 minutes.
4, Once the potatoes are done, drain them, stick the lid back on the pan and give it a good shake, just to knock the sharp edges off. Dangerous things, sharp potatoes.
5, Heat the veg oil and fry the curry leaves and dried red chillies until the chillies are making it hard to breathe/nearly burnt. Add the onions, green chillies, coriander and everything else apart from the potatoes and the lemon juice. Cook until the onions are soft.
6, Fold in the potatoes, add a splash of water and cook over a low heat for about 10 minutes, stirring to make sure the potatoes all get an even covering of the onion and spice mix.
7, Sprinkle over the lemon juice to serve.
All of this can comfortably be done while the Lamb and Orange curry is doing it’s 45-minute simmer. I know, this is what we did last Friday.