Benares by Kochhar Atul

Author:Kochhar, Atul
Language: eng
Format: epub
ISBN: 9781472917409
Publisher: Bloomsbury Publishing
Published: 2015-06-03T16:00:00+00:00

KALI MIRCH KA GOSHT

GOAT PEPPER FRY

Indians cook more goat meat than lamb. Encouraged by the positive press on the health benefits of goat, we introduced it on our menus a few years ago. This recipe is nostalgia combined with my love of black pepper – it’s a personal one.

SERVES 4

500g boneless leg of goat, cut into 2.5cm dice

2 tablespoons sunflower oil

150g plain yogurt

75ml single cream

1 tablespoon tomato purée

1 teaspoon ground fennel

¼ teaspoon garam masala

sea salt

Yogurt and Mustard Chutney (page xx), to serve

For the spice powder

1 tablespoon black peppercorns

4 teaspoons cumin seeds

2 teaspoons coriander seeds

2 teaspoons black cumin seeds

For the spice paste

3 tablespoons ghee or sunflower oil

2.5cm piece of cinnamon stick

3 green cardamom pods

3 cloves

1 black cardamom pod

1 bay leaf

2 onions, thinly sliced

1 green chilli, chopped

2cm piece of fresh ginger, peeled and chopped

1 tablespoon green peppercorns in brine, rinsed, plus extra to garnish

For the Savoy cabbage thoran

2 tablespoons sunflower oil

¼ teaspoon black mustard seeds

1 teaspoon channa dal (or use yellow split peas; optional)

½ onion, chopped

½ small green chilli, chopped

5 curry leaves

70g finely grated fresh coconut, plus extra for garnishing

200g Savoy cabbage, shredded

a pinch of turmeric

For the pepper chops

2 tablespoons sunflower oil

4 lamb chops, trimmed and patted dry

4 garlic cloves, very finely chopped

For the gravy

1 teaspoon sunflower oil

5 curry leaves, chopped

¼ teaspoon black peppercorns, crushed

150ml Rogan Gravy (page xx)

1 teaspoon lemon juice

To garnish

deep-fried curry leaves

yellow edible flowers

crushed red peppercorns

Toast all the ingredients for the spice powder in a dry frying pan until aromatic, then coarsely grind in a spice grinder, or use a pestle and mortar. Mix together half the spice powder, the yogurt and salt to taste in a large non-metallic bowl. Toss the goat meat with half the spice powder and set aside.

Heat the oil in a wok over a high heat. Add the spiced goat and sauté until browned all over. Transfer to a bowl, add the yogurt and set aside.

Meanwhile, make the spice paste. Melt the ghee in the cleaned wok, add the whole spices and the bay leaf and sauté over a medium heat until the seeds crackle. Add the onions and sauté for 12 minutes, or until golden brown. Add the green chilli and ginger and sauté for a further minute. Remove the whole spices, then transfer the onion mixture to a spice blender and blitz with 4–5 tablespoons water to make a paste.

Return the mixture to the cleaned wok, add the green peppercorns and simmer for 2–3 minutes. Add the goat meat and yogurt and stir-fry over a high heat for 2–3 minutes. Stir in 100ml water and bring to the boil, stirring. Lower the heat and simmer for 15–20 minutes until the goat is tender. Stir in the cream, tomato purée and salt to taste and continue simmering to thicken the gravy. Stir in the ground fennel, garam masala and black pepper to taste just before you finish cooking, then keep hot until you’re ready to serve.

Meanwhile, preheat the oven to 180°C/Fan 160°C/Gas 4.

To cook the cabbage, heat the oil in a large pan,

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