Atul Kochhar spiced lamb mince with potatoes, egg (keema aloo anda) and flatbread (lachha paratha) recipe on James Martin’s Saturday Morning

Atul Kochhar served up tasty spiced lamb mince with potatoes, egg (keema aloo anda) and wheat flatbread (lachha paratha) on James Martin’s Saturday Morning.

The ingredients are 2 tablespoons vegetable oil, 4 green cardamom pods, 2 black cardamom pods, 3 long thin green chillies, 12 black peppercorns, 2 dried bay leaves, 1 tsp cumin seeds, 1 inch cinnamon stick, 2 inch ginger, scrapped and fine chopped, 1 medium onion, fine chopped, 3 tablespoons Onion Paste, 500g minced lamb, 1 tablespoon ground coriander, 1 teaspoon red chilli powder, or to taste, ½ teaspoon garam masala, 1 teaspoon ground turmeric, 300 gm king Edward potatoes, diced to ½ inch, blanched by deep frying, 400ml water, small handful fresh coriander leaves, small handful fresh mint leaves, Ginger julienne, ½ lemon, Sea salt, ½ tsp Keema garam masala(see below) and 4 fried eggs with soft yolk.

For the keema garam masala (Makes 2 tbsp): 4 black cardamom, 1 tsp black pepper, 1 inch cinnamon stick, 3-4 cloves and 1 inch blade of mace.

For lachha paratha dough: 1 cup wheat flour / atta, 1 cup maida / plain flour / all-purpose flour, ¾ tsp salt, 1 tsp sugar, pinch of baking soda optional, 2 tbsp oil, ½ cup milk warm and water as required to knead.

For lachha paratha: ¼ cup wheat four / atta and oil as required.

See recipes by Atul in the book titled: Atul’s Curries of the World available from Amazon now.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.