Throwback Thursday: Made in India Feast #2

A while back now, I posted about a Meatless Monday Indian feast we made using Meera Sodha’s book, Made in India, which Food52 Cookbook Club went through back in October 2017. This book is so good and we cook from it quite often, and we still haven’t come across a recipe we haven’t LOVED.

So today I thought I’d share about another meal that we made recently that was from her book.

Firstly, we made a mint yogurt chutney which is basically yogurt mixed with fresh mint, a green chilli and some lime juice. The recipe says you can use mint jelly if you don’t have fresh mint on hand, and we have resorted to that with success in the past too. I find this goes particularly well with the junjaro curry (kidney beans) and with the lamb curry that we made below. It also pairs nicely with the following…

Ondwa (semolina bread with spiced vegetables) – this intrigued me straight away because Meera says it’s practically expected that when you have guests over there is ondwa available for them in your fridge. It features zucchini, carrot and peas and a plethora of spices and has semolina and yogurt as its base. We can polish off a whole one of these for a savoury afternoon tea any day of the week.

And here we have two curries – Chicken & Fig curry and Howrah Express Cinnamon Lamb curry. For the chicken & fig curry you marinate the chicken in some yogurt with some spices and some rehydrated figs then you fry off some onion, ginger, garlic and a cinnamon stick before you add the chicken mixture and cook for 20 minutes. It’s pretty quick to throw together and I now prefer to pair this with the kidney bean curry as it is quick as well.

The lamb curry takes a much longer time to cook – about 2 hours from start to finish – so is not a good weeknight option. It starts of similarly by frying off an onion and some garlic, then adding some tinned tomatoes and some spices, cooking the lamb and adding some yogurt and water and then letting that simmer for a good 1 1/2 hours until the meat is falling apart. It is a beautiful curry – we were very impressed.

We also made the same naan from this book that we did in my previous post but we’re getting better and the last time we made it we actually brushed on garlic butter to take it up another notch still! Be prepared for more posts about this most awesome book in the future.