Lamb Curry, Pan Fried Bihari Potatoes and Red Rice

This recipe for Lamb Curry, Pan fried Bihari Potatoes and Red Rice is from Bihar – where Atul Kochhar was born and raised. Atul has always loved rustic food and its essence in simple flavours. These recipes are close to his heart as he learned the curry from from family friend, Sri Rajiv Ranjan Singh Kujur, and he recreated his mum's best friend, Kujur Aunty's, potato recipe. This feast is just too good!

Ingredients

1 kg lamb shoulder shank, cut into small pieces on the bone (or use Lamb Henry)
75 ml rape seed oil (mustard oil)
3 Indian bay leaves
2 cloves
2 dried red chillies
600 gm thinly sliced onions
2 small whole garlic
Salt to taste
500 ml water

Spice paste - Blend all the spices in together with ½ cup water

3 medium tomatoes, chopped
12 cloves of garlic, peeled
2 inch ginger, peeled and chopped
2 green chillies
1.5 tsp cumin seeds
1 tsp turmeric powder
1 tbsp mustard paste
2 tsp red chilli powder
2 tbsp coriander powder
10 black peppercorns
3-4 tbsp rape seed or mustard oil

Garam Masala Powder – Blend all the spices together.

4 green cardamon
2 cloves
1 cinnamon stick

Lamb curry garnish

Chopped coriander
Ginger julienne

Pan fried Bihari Potatoes

500 gm king Edward potatoes, peeled & cut into fingers or chips, wash them well
2 tbsp rape seed oil
4 cloves of garlic, sliced
2 green chillies, sliced in half
1 tsp cumin seeds
½ tsp onion seeds
½ tsp mustard seeds
A pinch of asafoetida
½ tsp turmeric powder
1 tsp red chilli powder
Salt to taste

Red Rice

500 gm red rice
Salt to taste
1.2 litres of water

Method

Print Recipe

Lamb Curry

Heat oil in a pan and add bay leaf, cloves and red chillies. Once chillies turn dark in colour – remove them from the pan and keep aside. Add onions and saute until onions are light brown in colour. Add lamb pieces and saute for 10-12 minutes to seal them from all sides. Add the spice paste, whole garlic, and salt to taste. Add the water and simmer. Cook on medium heat for 45 minutes to an hour – or until lamb is cooked. Add the garam masala powder and simmer for further 5-7 minutes. Turn the heat off and serve hot with red rice.

Pan fried Bihari Potatoes

Heat the oil in a wok and saute cumin, mustard and onion seeds, asafoetida, garlic and chillies. Once the spices start spluttering then add potatoes. Saute the potatoes for 2-3 minutes. Add turmeric & red chilli powder and mix it well. Cover it with a lid and cook for 4-5 minutes. Then remove the lid and cook on high heat, add salt and cook until potatoes are crisp. Remove from heat and serve.

Red Rice

Wash the rice in running water for 2-3 changes of water. In a large pan, bring the water and salt to boil and add rice to it. Cook for 25-30 minutes until rice is cooked and water is all soaked, Serve rice hot.