Throwback Thursday: Another Feast from Made in India

We must cook from Made in India at least once a week lately. Our extended family came over and we thought it would be a great time to try a more complicated meal from the book. Here’s what we came up with…

Lamb Biryani – slow cooked lamb that has simmered for 1 1/2 hours with onions, garlic and ginger, tomato and yogurt, and a mixture of spices. In this way it’s very similar to the Howrah Express Cinnamon Lamb Curry that we made last time. But then you layer it in a crock with cooked basmati rice that’s been flavored with rosewater and fried onions and finish it off in the oven. The crock that we used had a lid so we didn’t bother to made the dough “lid”. This was a very special dish. My only complaint was that the rosewater flavor wasn’t pronounced enough, and next time I would use more.

We also made the Gujarati Potato Curry – it is basically chopped potatoes that have been cooked in a tomato based curry sauce – with aromatics such as onions, ginger and chilli and spices like mustard, cumin and coriander. A great little vegetarian curry and an easy way to use up potatoes when you buy too big a bag (this happens so often in our house).

I had my eldest make Pomegranate and Mint Raita – it was so funny to watch him try to work out how to seed the pomegranate. The raita is a mixture of pomegranate seeds, cumin, yogurt, mint and amchur (dried mango powder). The crunch of the pomegranate seeds made this so much fancier than our usual mint yogurt chutney.

We also made a couple of extra chutneys that have become our go to chutneys to serve with an Indian meal – date and tamarind and mango. The date one is made of dates, water, tamarind, salt, cumin and chili powder. This is simply wizzed up with a stick blender. The mango is some toasted mustard seeds, fenugreek, cinnamon sticks, cloves and peppercorns that you then add chopped mango, sugar, salt and chopped red chilli to and cook until it goes jammy. Discard the peppercorns and cloves, we usually keep the cinnamon stick in for continued flavor development.

All these photos were taken on the fly, thanks to having guests and it was already quite late. Sometimes eating just can’t wait any longer, especially when you’ve been torturing yourselves with the amazing dinner smells of food waiting to be devoured.

We of course served this with naan like we have before, more basmati rice, and the chicken & fig curry reappeared. It was our best Indian feast to date!