Capers and Shenanigans in Food and Travel

Passport & Plate - Indian Spiced Shepherds Pie

India | Friday, March 6, 2015 | 5 photos

Ingredients
Ingredients: Serves 4

Lamb:
2 onions, roughly chopped
4 garlic cloves, roughly chopped
2” pieces of ginger roughly chopped
4 green chili’s - serrano or jalapeño
2/3c oil
2 Indian bay leaves
1 lb 2 oz ground lamb
pinch of asafoetida
2 T tomato paste
1/4 t ground turmeric
1/2 t chili powder
2 T ground coriander *
2 T ground cumin *
2 T plain yogurt
3 t salt
1 t ground pepper
1 1/2 c fresh or frozen peas
1/4 t garam masala
5 T cilantro, finely chopped

Potatoes:
1 # potatoes, peeled and quartered
1 1/2 t ground cumin *
1/2 t ground coriander *
2 T oil
1/2 onion finely chopped
1/4 t ground turmeric
1/2 t garam masala
2 dried red chili’s - Thai
1 1/4” piece ginger chopped
1 1/2 T lime juice & the zest of the limes
4 T cilantro
8 curry leaves

oil for frying - vegetable or grape seed high heat oil

Garnish:

8 T Paneer crumbled
8 T cilantro

*Note - toasting cumin and coriander seeds, cooling and grinding in a spice grinder will yield a more flavorful dish in lieu of using pre-ground spices.

 

How to prepare this recipe
For the Lamb:

Put onion, garlic, ginger and 2 of the chili’s into a food processor and process until fine. Heat oil in heavy frying pan over medium heat and add the onion mixture with bay leaves and cook till golden brown, approximately 4 minutes. Add the lamb and saute for 15 minutes, stirring occasionally. Break up lumps of meat with back of a fork to create consistent size. Add the asafetida and tomato paste and simmer over low for 3 minutes. Add turmeric, chili powder, coriander and cumin and stir in to combine. Add yogurt, salt and pepper and let flavors combine for 5 minutes. Add 3/4 cup water a little at a time as it cooks and allow to absorb. Add peas and remaining chili’s whole and cook till peas are soft, approximately 20 minutes. Finish with garam masala and cilantro.

For the Potatoes:

Cook potatoes in salted water until tender and drain. Place potatoes in potato ricer and smash, set aside. Heat oil in heavy saucepan over low and add onion and cook until light brown, approximately 4 minutes. Stir in curry leaves, cumin, coriander, turmeric, garam masala, chili and ginger and stir for 4 minutes until flavors meld. Remove and cool. Pulse in food processor and add to potato mixture with lime juice and cilantro then season with salt to taste.

Plating:

Constructed - add lamb in ramekin or oval baking dish, add paneer crumbles to coat and top with potatoes and warm in 350 degree oven for 30 minutes or until warmed through. Garnish with cilantro and serve.

Deconstructed - Form potatoes into patties. Heat oil in fry pan over high and when hot fry patties on both sides. Spoon lamb onto plate, top with potato patties and garnish with paneer crumbles and cilantro.

 

The story behind this recipe
This recipe was quite an accident. I threw a Bollywood themed birthday party when I turned 38 this last summer and I spent a week cooking 17 courses of goodness. Some of the dishes I made included Paneer Stuffed Squash Blossoms, Fava Bean & Purple Potato Samosas, Fresh Pea and Lamb Samosas, Curry Leaf Potato Vadas, Prawn Pakoras, Indian Spiced Carrot Cake (that was henna’d with a chocolate peacock), Chai Ice Cream, Pork Skewers with Cherry Chutney, Chicken Tikka, etc… I cooked for 60 people, had leftovers and I was inspired the next day to use the lamb curry from the Samosas, potatoes from Potato Vadas and prepared an Indian Spiced Shepherds Pie that was divine. I spent 2 months planning this party and creating the recipes with the goal of throwing the most amazing event for my friends to enjoy the cuisine of the culture that I adore. I was covered in henna from head to toe and had an artist present to henna everyone who attended as well. A 70 year old Indian woman, known as “Auntie” to all around her, bejeweled me head to toe and dressed me in a sari. My goal in life is to “GO BIG” in all that I do and make certain everyone around me is also having the time of their life. I cherish each moment we have and love breaking bread with loved ones and strangers alike (I had a couple of Airbnb’rs join the party too from the Netherlands). This recipe, along with all that I cook, comes from my heart and I hope you enjoy it.